Glazed Maple-Balsamic Carrots
By America's Test KitchenPublished on November 16, 2012
Time
45 minutes
Yield
Serves 8
Ingredients
1 teaspoon salt 2 pounds carrots, peeled and cut on bias into ½-inch slices3 tablespoons unsalted butter 4 shallots, sliced thin2 teaspoons minced fresh thyme leaves ¼ teaspoon cayenne pepper ½ cup maple syrup ¼ cup low-sodium chicken broth ¼ cup balsamic vinegar plus 1 teaspoon
Before You Begin
Don't be tempted to use pancake syrup for this recipe. Pure maple syrup is a key to the great flavor of these carrots.
Instructions
- Bring 2 quarts water to boil in large pot over medium-high heat. Add salt and carrots and cook until just tender, about 8 minutes. Drain, then transfer to paper towel-lined plate.
- Meanwhile, melt 1 tablespoon butter in large skillet over medium-high heat. When foaming subsides, cook shallots until lightly browned, about 2 minutes. Stir in thyme, cayenne, maple syrup, broth, and 1/4 cup vinegar. Bring to simmer and cook until thick and syrupy, 5 to 7 minutes. Stir in carrots and simmer until carrots are well glazed and tender, 3 to 5 minutes. Off heat, stir in remaining butter and vinegar. Serve.
- Make Ahead: The carrots can be cooked as directed in step 1, rinsed under cold water to stop cooking process, drained on paper towels, and refrigerated for up to 2 days. Proceed as directed in step 2.
Time
45 minutesYield
Serves 8Ingredients
1 teaspoon salt
2 pounds carrots, peeled and cut on bias into ½-inch slices
3 tablespoons unsalted butter
4 shallots, sliced thin
2 teaspoons minced fresh thyme leaves
¼ teaspoon cayenne pepper
½ cup maple syrup
¼ cup low-sodium chicken broth
¼ cup balsamic vinegar plus 1 teaspoon
Ingredients
1 teaspoon salt
2 pounds carrots, peeled and cut on bias into ½-inch slices
3 tablespoons unsalted butter
4 shallots, sliced thin
2 teaspoons minced fresh thyme leaves
¼ teaspoon cayenne pepper
½ cup maple syrup
¼ cup low-sodium chicken broth
¼ cup balsamic vinegar plus 1 teaspoon
Ingredients
1 teaspoon salt
2 pounds carrots, peeled and cut on bias into ½-inch slices
3 tablespoons unsalted butter
4 shallots, sliced thin
2 teaspoons minced fresh thyme leaves
¼ teaspoon cayenne pepper
½ cup maple syrup
¼ cup low-sodium chicken broth
¼ cup balsamic vinegar plus 1 teaspoon
Why This Recipe Works
Too often, glazed carrot recipes produce limp, soggy vegetables with a slick, saccharine coating. Our Glazed Maple-Balsamic Carrots recipe uses just the right ingredients to produce fully tender, glossy carrots with the perfect combination of sweet and savory. Savory fresh thyme and cayenne pepper temper the sweetness of the maple syrup and balsamic vinegar.
Before You Begin
Don't be tempted to use pancake syrup for this recipe. Pure maple syrup is a key to the great flavor of these carrots.
Instructions
- Bring 2 quarts water to boil in large pot over medium-high heat. Add salt and carrots and cook until just tender, about 8 minutes. Drain, then transfer to paper towel-lined plate.
- Meanwhile, melt 1 tablespoon butter in large skillet over medium-high heat. When foaming subsides, cook shallots until lightly browned, about 2 minutes. Stir in thyme, cayenne, maple syrup, broth, and 1/4 cup vinegar. Bring to simmer and cook until thick and syrupy, 5 to 7 minutes. Stir in carrots and simmer until carrots are well glazed and tender, 3 to 5 minutes. Off heat, stir in remaining butter and vinegar. Serve.
- Make Ahead: The carrots can be cooked as directed in step 1, rinsed under cold water to stop cooking process, drained on paper towels, and refrigerated for up to 2 days. Proceed as directed in step 2.
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