Stovetop Herb & Maple Glazed Carrots

Herb maple glazed baby carrots in a cast iron skillet on a collar with a stripe gray and white kitchen cloth wrapped around the handle.

Stovetop Herb & Maple Glazed Carrots

Your new obsession: Stovetop Herb & Maple Glazed Carrots. Imagine baby carrots, all dolled up in a luscious, sweet maple glaze, with a zingy hint of lemon. A perfect side dish for those chaotic weeknights, but they've also got that spark to steal the show at any holiday table.

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: side servings

Calories: 215kcal

Author: Meiko Temple

Ingredients

5 tablespoons unsalted butter
1 tablespoon Italian seasoning
½ teaspoon dried rosemary
½ teaspoon thyme leaves
5 tablespoons real maple syrup
4 tablespoons dark brown sugar
2 16 oz. bags baby carrots
1 ¼ teaspoons kosher salt
1 teaspoon black pepper
¼ cup water
parsley chopped

Instructions

In a large skillet or medium over medium heat add butter. Once it's melted, whisk in the Italian seasoning, rosemary and thyme until the butter starts to bubble and changes color to golden brown (about 2-3 minutes).
Whisk in maple syrup and brown sugar until the sugar melts.
Add carrots and stir to coat as evenly as possible.
Add in water, salt, and pepper, increase heat to high and bring to a boil for 2 minutes. Reduce to medium and continue to cook for about 15-20 minutes uncovered to reduce sauce and soften carrots.
To garnish, sprinkle chopped parsley before serving.

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Nutrition

*Nutrition information is a rough estimate.

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