Maple Walnut Glazed Carrots

Makes 6-8 Servings


  • 2 lbs carrots, peeled and cut in half lengthwise
  • ¼ lb salted butter
  • ¼ cup maple syrup
  • 2 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • Fresh roasted walnut halves or pieces
  • Salt and pepper to taste


  • Place the carrots in a medium saucepan and cover with cold salted water. Bring to a simmer and cook for about 15 minutes, until the carrots are softened but not mushy.
  • Meanwhile, combine the butter, maple, thyme and rosemary in a small saucepan and bring to a simmer over medium heat. Cook for about 10 minutes to make a caramel, until it turns a deep amber and is smooth and glossy. Turn off the heat, discard the herbs and set the caramel aside.
  • Drain the carrots and return to the pot. Pour the caramel sauce over the carrots, add the walnuts, then toss to combine. Serve right away.