Maple Butter Carrots



carrot3 pounds


butter2 tablespoons

Dry Goods

table salt.5 teaspoons
maple syrup2 tablespoons
water.5 cup


Bite-sized chunks of carrot are browned in butter and then a lid is added and they are steamed with maple syrup, making these kid-friendly and a great side dish for your weeknight dinner tale. I used peeled, chopped carrots but baby carrots work great, too!

  1. Chop the carrots into bite sized pieces.
  2. Melt the butter in a large saucepan over medium heat.
  3. Add the carrots and salt and cook, stirring occasionally, until the carrots have begun to brown and caramelize in the butter.
  4. Add the maple syrup and stir to coat, then add the water and quickly cover the pan with a tight-fitting lid.
  5. Cook the carrots until the water has dissolved and the carrots have softened through, about 5 minutes.

Prep Plan

Prep it for later:
1. Cut the carrots according to the instructions in Step 1
2. If you wish to prepare the carrots fully and then reheat and serve, follow the instructions in Steps 2-5 and store carrots until serving time.
Cut carrots, uncooked, will last for up to 8 days in the fridge if stored in a resealable bag or container filled with cold water. Cooked carrots will last for up to 5 days in the fridge, or 2 months in the freezer

You’ll need:
1 bag or container of raw, cut carrots, stored in water
1 bag or container of cooked, prepared carrots

Prepare from prepped:
1. If cooking on night of serving (as opposed to reheating and serving), drain carrots of cold waer of necessary.
2. Follow instructions in Steps 2-5