Maple Dijon Glazed Carrots

$- 1 pound baby carrots, peeled Using baby carrots makes this dish quick and easy. Their sweet flavor shines through when cooked. You can also slice larger carrots into smaller pieces if you prefer. - 2 tablespoons maple syrup - 1 tablespoon Dijon mustard - 2 tablespoons unsalted butter - 1 tablespoon olive oil - Salt and black pepper to taste - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) Maple syrup adds sweetness and depth. Dijon mustard brings a tangy kick. Butter and olive oil create the perfect base for the glaze. Seasoning with salt and pepper enhances the flavors. The thyme adds a lovely herbal note. - 1 tablespoon lemon juice (optional) Squeezing in lemon juice gives a fresh zing to the dish. You can skip it if you want. However, I find it brightens the flavors nicely. {{ingredient_image_1}} Start by washing the baby carrots. Peel them to make them smooth. Then, bring salted water to a boil in a medium pot. Once the water is boiling, add the carrots. Cook them for about 4 to 5 minutes. You want them tender but still crisp. After cooking, drain the carrots and set them aside. This step keeps the carrots fresh and bright. Next, take a large skillet and heat it over medium heat. Add the unsalted butter and olive oil together. Stir them as the butter melts. Once the butter is fully melted, mix in the maple syrup and Dijon mustard. Stir until you have a smooth glaze. This blend gives a sweet and tangy flavor, making the dish special. Now, add the drained baby carrots to the skillet. Toss them gently to coat with the glaze. Season with salt, black pepper, and fresh thyme leaves. Cook for another 3 to 5 minutes. Stir often to ensure even coating. If you like a little zing, add lemon juice just before serving. This step brightens the dish. When done, serve the carrots warm for a tasty side. To cook carrots well, choose baby carrots for quick prep. They cook evenly and look nice. Always peel them for a smooth texture. Boil them in salted water for the best taste. Aim to cook them until they are tender but still crisp. This usually takes about 4-5 minutes. Drain the carrots right after cooking to stop the heat. This way, they stay bright and fresh. Getting the glaze just right is easy. Start by melting butter and olive oil together. This mix adds a rich taste. Add maple syrup and Dijon mustard next. Stir them until they blend well. Toss the drained carrots in this glaze. Make sure they are coated evenly. Season with salt, black pepper, and thyme. Cook for a few more minutes. This lets the flavors deepen and stick to the carrots. When serving, arrange the glazed carrots on a nice platter. Garnish with fresh thyme or parsley for extra color. You can also add a squeeze of lemon juice before serving. This gives a bright, tangy taste that contrasts well with the sweet glaze. Pair the carrots with roasted meats or grains for a full meal. They also make a great side for holiday dinners. Pro Tips Use Fresh Carrots: While baby carrots are convenient, using fresh, whole carrots can enhance the flavor and texture of your dish. Cut them into uniform sizes for even cooking. Adjust Sweetness: Depending on your taste preferences, feel free to adjust the amount of maple syrup. You can also substitute honey for a different sweetness profile. Herb Variations: Experiment with different herbs like rosemary or dill instead of thyme for a unique twist on the flavor. Fresh herbs will give the dish a vibrant taste. Serve Immediately: For the best texture and flavor, serve the glazed carrots right after cooking. If they sit too long, they may become soggy. {{image_2}} You can add fresh herbs to enhance the flavor. I love using thyme. It mixes well with the sweet glaze. You can also try rosemary or parsley. Just chop them up and toss them in while cooking. Fresh herbs add a nice touch and a pop of color. If you want to change up the sweetness, try honey or agave syrup. Both work well with the Dijon mustard. You can also use brown sugar for a deeper flavor. Just keep the same amount when you swap sweeteners. This keeps the glaze thick and tasty. Maple Dijon glaze is great on more than just carrots! You can add parsnips or sweet potatoes for variety. Broccoli and Brussels sprouts also taste amazing with this glaze. Just cut them into similar sizes as the carrots. This way, they all cook evenly and soak up the sweet flavor. To keep leftover Maple Dijon glazed carrots fresh, let them cool first. Place them in an airtight container. Store them in the fridge for up to three days. Make sure they are covered well to prevent them from drying out. If you leave them uncovered, they may lose their glaze and flavor. When you're ready to enjoy your carrots again, reheat them gently. You can use a skillet for this. Heat a bit of olive oil over medium heat. Add the carrots and stir them often until they are warm. This method helps to keep the glaze intact. If you prefer the microwave, place them in a bowl, cover it, and heat in short bursts. Stir in between to get even heating. If you want to save your glazed carrots for later, freezing is a great option. First, cool the carrots completely before freezing. Place them in freezer-safe bags, removing as much air as you can. Label the bags with the date to keep track. You can freeze them for up to three months. When you are ready to eat them, thaw in the fridge overnight and then reheat as mentioned above. The best carrots for this recipe are baby carrots. They are sweet and tender. You can also use regular carrots. Just cut them into small pieces. Look for bright orange carrots. They should feel firm and fresh. Avoid any that feel soft or look dull. Freshness matters for flavor. Yes, you can make these carrots ahead of time. Cook them and let them cool. Store in the fridge for up to three days. When you are ready to serve, reheat them in a skillet. Add a bit of water to help steam them back to life. This keeps them moist and tasty. To make Maple Dijon Glazed Carrots vegan, swap out the butter. Use vegan butter or coconut oil instead. This change keeps the glaze rich and creamy. The rest of the ingredients, like maple syrup and Dijon mustard, are naturally vegan. Enjoy this dish without any animal products while keeping it flavorful. Maple Dijon glazed carrots bring great flavor with fresh ingredients, simple steps, and helpful tips. You can add your twist with optional flavors or other veggies. Storage info ensures you can enjoy leftovers, and FAQs answer common questions. Use this guide to make a tasty dish that shines on your table. You’ll impress family and friends with every bite. Enjoy each step and make this recipe your own!$

A delicious side dish of baby carrots glazed with a sweet and tangy maple Dijon sauce.

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Prep Time 10

Cook Time 15

Total Time 25

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 pound baby carrots, peeled
2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons unsalted butter
1 tablespoon olive oil
to taste Salt and black pepper
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 tablespoon lemon juice (optional)

Instructions

In a medium pot, bring a large amount of salted water to a boil. Add the baby carrots and cook for about 4-5 minutes, or until they are tender but still crisp. Drain and set aside.
In a large skillet, melt the butter and olive oil over medium heat.
Once the butter is melted, stir in the maple syrup and Dijon mustard until well combined.
Add the drained carrots to the skillet and toss gently to coat them in the glaze.
Season with salt, black pepper, and thyme, cooking for an additional 3-5 minutes, stirring often, until the carrots are heated through and nicely glazed.
If desired, squeeze in the lemon juice just before serving for an extra zing.
Serve warm.

Notes

Arrange the glazed carrots on a serving platter and garnish with a sprinkle of freshly chopped thyme or parsley for a pop of color.

Keyword carrots, Dijon, glazed, maple, vegetable