How to cook saveur magazine's maple-glazed carrots

The original recipe called for 12 carrots. I went with a pound and decreased the other ingredients accordingly.

37
STEPS
INGREDIENTS

Peel and cut carrots into 2 inch lengths, quartering the large ends and halving the small ends

Peel and cut carrots into 2 inch lengths, quartering the large ends and halving the small ends

Melt butter over medium heat in a 12 inch saut\u00e9 pan and add carrots.

Melt butter over medium heat in a 12 inch sauté pan and add carrots.

Once simmering, reduce heat to medium-low, cover and braise, stirring occasionally, until carrots are fork tender, about 20-25 minutes.

Once simmering, reduce heat to medium-low, cover and braise, stirring occasionally, until carrots are fork tender, about 20-25 minutes.

Remove lid and increase heat to medium, stir in maple syrup & a squeeze of lemon juice. Cook for 2-3 minutes, then season with salt and pepper. Add thyme, mix we'll & serve

Remove lid and increase heat to medium, stir in maple syrup & a squeeze of lemon juice. Cook for 2-3 minutes, then season with salt and pepper. Add thyme, mix we'll & serve

* if the amount of liquid in the pan after braising seems a little excessive, simmer with the lid off for a couple of minutes before continuing.

* if the amount of liquid in the pan after braising seems a little excessive, simmer with the lid off for a couple of minutes before continuing.

  • 1.0lb Carrots
  • 5.0Tbsp Unsalted butter
  • 1/4c Maple syrup
  • 1.0 Squeeze fresh lemon juice
  • Salt & freshly ground pepper
  • 1.0tsp Chopped fresh thyme leaves
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