Compared to traditional super sugary glazed carrots, our recipe bridges sweet and savory. Come Thanksgiving, this dish is well worth a spot on the holiday table.

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Ingredients

Directions

  • In a large skillet, melt butter over medium heat. Add garlic cloves, cut sides down, and rosemary sprig. Cook until fragrant and garlic begins to brown, 1 to 2 minutes. Remove and discard garlic.

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  • Add carrots to skillet. Season with salt and black pepper. Add the water. Bring just to a boil. Reduce heat and simmer, covered, 8 to 10 minutes or until carrots are nearly tender.

  • Remove and discard rosemary sprig. Add juice, maple syrup, mustard and cayenne pepper to carrots; increase heat to medium-high. Cook, stirring often, until liquid is syrupy and carrots are lightly glazed, about 5 minutes. Transfer to a serving bowl; sprinkle with orange zest.

*Prep Tip

To make long strips of slivered zest, peel wide strips of orange zest using a vegetable peeler, then cut them into thin strips. (Or just use a zester or Microplane.)

Nutrition Facts

108 calories; 4 g total fat; 10 mg cholesterol; 171 mg sodium. 18 g carbohydrates; 2 g protein;

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