Maple Butter Carrots
These tender Dutch carrots are glazed in a rich maple butter sauce with garlic, rosemary, and a touch of lemon, creating a perfect balance of sweetness and savoury depth. Finished with a sprinkle of parmesan and a fresh carrot top garnish, it’s a side dish that’s both elegant and comforting.
Maple Butter Carrots
Servings: 4 Servings
A simple and elegant side dish of tender Dutch carrots glazed in maple butter, with garlic, rosemary and a fresh carrot top garnish.
Print Recipe
Ingredients
- 1 –2 bunch Dutch carrots washed, peeled and tops trimmed for garnish
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon brown sugar
- 2 tablespoons water
- 4 tablespoons butter 50g
- 2 sprigs rosemary
- 4 garlic cloves minced
- 1 tablespoon lemon juice
- 30 g parmesan grated
- Salt and pepper to taste
Instructions
- Heat the olive oil in a deep frying pan over medium heat. Add the carrots and cook for 1–2 minutes to lightly fry.
- Add the maple syrup and brown sugar, stirring to coat the carrots. Cook for another 2 minutes.
- Reduce the heat to low and add the water. Cover the pan with a lid and steam the carrots for about 5 minutes, or until just tender.
- Remove the lid, increase the heat to medium and add the garlic, butter and rosemary. Baste the carrots in the sauce until well coated, then remove them from the pan and set aside.
- Add the lemon juice and cook for 30 seconds more.
- Return the carrots to the pan and stir gently to coat them in the sauce. Season with salt and pepper.
- Transfer to a serving plate, top with grated parmesan and the chopped carrot tops, and serve immediately.
