Maple Glazed Carrots

This traditional steak-house side dish gets a flavor twist with thyme, maple syrup and finished with crunchy pecans

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1 bunch carrots, peeled
2 tbsp butter
2 tbsp maple syrup
1/2 tsp thyme leaves
1 tbsp sherry vinegar
1/4 cup pecans, toasted (optional)


  1. Bring a medium sized pot of salted water to a boil
  2. Add the carrots, reduce to a simmer and cook until tender (about 5 minutes)
  3. Drain then return the carrots to the pot with the thyme leaves, maple syrup, sherry vinegar, and butter
  4. Cook over medium heat until a glaze coats the carrots
  5. Transfer to a serving platter and top with the pecans and serve