Glazed Carrots Maple Pecans (Printable Version)
Tender carrots glazed in maple syrup with toasted pecans for a sweet, nutty side dish.
# What You Need:
→ Vegetables
01 - 1 pound carrots, peeled and cut into 1/2-inch slices
→ Glaze
02 - 2 tablespoons unsalted butter
03 - 3 tablespoons pure maple syrup
04 - 1 tablespoon brown sugar
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
→ Nuts
07 - 1/3 cup pecan halves or pieces, lightly toasted
→ Garnish
08 - 1 tablespoon chopped fresh parsley (optional)
# How-To Steps:
01 - Place sliced carrots in a medium saucepan and cover with water. Bring to a boil, reduce heat, and simmer for 5 to 7 minutes until just tender. Drain thoroughly.
02 - Melt butter in a large skillet over medium heat. Stir in maple syrup, brown sugar, salt, and black pepper until combined.
03 - Add drained carrots to the skillet and toss to coat evenly. Cook, stirring occasionally, for 5 to 7 minutes until glaze thickens and carrots become glossy.
04 - Stir in toasted pecans and cook for an additional minute to warm through.
05 - Transfer glazed carrots to a serving dish. Garnish with chopped parsley if desired and serve warm.
# Helpful Tips:
01 -
- The sweet maple glaze caramelizes into something almost luxurious, transforming humble carrots into a dish people actually crave.
- Toasted pecans add a buttery crunch that makes this feel special without requiring any special skill.
- Ready in 30 minutes, it fits perfectly into weeknight dinners or holiday spreads without stress.
02 -
- If your glaze looks too thin after stirring the carrots for several minutes, you cooked the carrots too long beforehand—they released water that's now thinning your sauce; next time, aim for that firm-tender stage and don't oversimmer.
- Toasting your pecans in a dry skillet for 2 to 3 minutes before using them transforms their flavor from flat to buttery and deep, and it only takes the time it would take to watch them.
- Don't skip the salt—it sounds counterintuitive in a sweet dish, but a pinch of salt makes maple syrup taste more like itself and less like candy.
03 -
- Cut your carrots into uniform thickness so they cook evenly and you're not fishing out overdone pieces while others are still firm.
- Watch the glaze carefully in the final minutes—the difference between glossy and burnt happens faster than you'd think, and your nose will tell you when it's getting close.