Maple Glazed Carrots

Maple Glazed Carrots turn a humble vegetable into something super awesome. Maple syrup and a hint of cinnamon are cooked down to a sticky glaze. Carrots have never been so cravable. Serve these on the side of everything ever.

Woe, where are we? Is everyone okay? Did anything else horrible happen while we were sleeping? But seriously, are you okay? We still need to take care of ourselves and guard our energy right now because if we're going to fight the battle of white supremacy on top of a global pandemic and a climate crisis and the most important election of our lifetime, we're going to have to stay in this for the long haul.

I'm writing this post about a week before it's published, and you may be reading it five years from now. So no matter where you are in time and space, know that the arc of the universe is continually bending toward justice. We may be exhausted, but we have to take a moment to recharge and renew. We can't help anyone on a dead spiritual battery.

Obviously, I recharge with food. Yes, we all recharge our bodies with food Duh. But this is also one of the ways I recharge spiritually. So, I'm coming back at you with the humble carrot. My fear of vegetables is well documented, but carrots happen to be one veggie I can actually tolerate and even occasionally enjoy.

These Maple Glazed Carrots are the vegetable side dish I actually look forward to eating. They're a perfect balance of sweet and savoury for me. The maple syrup also has that earthy quality that's so intriguing. There's a hint of cinnamon in there to add a depth of flavor, and I got out the fancy salt for these. I want to eat these with everything.

How do you make Maple Glazed Carrots?

Start by peeling and chopping about six carrots to easily feed four to six people. Slice the carrots about a quarter-inch thick so that they'll cook more quickly. Then add them to a wide skillet along with some water, maple syrup, salt, and cinnamon.

From there, simmer the carrots until they're as tender as you like. We like our carrots quite soft, so I started checking them at about 20 minutes. Then I just kept tasting every five minutes or so until they were just how we like them. If you want your carrots a little more firm, obviously, cook them for a shorter amount of time. If the water in the pan starts to get too low before the carrots are cooked all the way, just add a little more water. It'll be fine.

Once your carrots are cooked, crank the heat up to high. Then stir the carrots while the liquid in the pan evaporates and turns into a sticky glaze. Just keep things moving gently to make sure every carrot is coated. You can add a sprinkling of coarse sea salt at the end if you like.

I've met a lot of vegetables I didn't like, but I love these Maple Glazed Carrots. Almost as much as I love you. Thanks so much for being here.

Looking for more totally awesome side dishes? Loaded Baked Potato Casserole is where it's at.

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