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Maple Glazed Carrots

Hi it’s Katie Webster, I’m a Healthy Living Taste Maker and a food blogger over at Healthy Seasonal Recipes. Today I wanted to share with you my new Maple cookbook and a recipe for maple glazed carrots from the book. This carrot recipe is perfect for this time of year. They are kid friendly, naturally gluten-free and go so well with so many fall meals. Including along side your Thanksgiving Turkey!

Maple Cookbook

My book, Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup {Quirk Books} came out earlier this month. Like the name implies there are many recipes that take maple way beyond a topping from pancakes, and really show how diverse of an ingredient it is. There are soups, salads, dinners, breakfast, dessert and even cocktails!

Over the last several weeks, I have been traveling around doing demonstrations, talking to maple fans, home cooks, news reporters and I even got to come to the Healthy Living Learning Center and cook with Alaina Pinto on the morning news one day!

I have to say after working for more than a year on the recipes and photographs in this book, it has been so much fun sharing it with everyone.

If you would like to come and taste some recipes, and get a signed copy of the book, I will be coming to Healthy Living to the demo counter (right by the cheese) on December 3rd and 12th. If you can’t wait, you can pick up a copy at Healthy Living today.

Maple Glazed Carrots

What would a maple syrup cookbook be without a classic glazed carrot recipe? This one has the requisite butter, but only a touch.

Makes 4 cups | Active time: 25 minutes | Total time: 25 minutes | Gluten-free

1 tablespoon unsalted butter

1 shallot, minced

1⁄4 cup water

1⁄4 cup dark pure maple syrup

1⁄2 teaspoon salt, or to taste

1⁄4 teaspoon ground cinnamon

5 cups sliced carrots, about 1⁄4-inch thick

4 teaspoons apple cider vinegar

1. Heat butter in a large heavy skillet over medium-high heat. Add shallot and cook, stirring, 1 to 2 minutes, until soft and browned. Add water, syrup, salt, and cinnamon. Increase heat to high and bring to a boil, stirring occasionally. Add carrots and return to a simmer, stirring occasionally.
2. Cover, reduce heat to medium to maintain a lively simmer, and cook, stirring once or twice, 4 to 6 minutes, until carrots are crisp-tender. Remove lid and stir in vinegar. Increase heat to medium-high and continue cooking, stirring often, 3 to 5 minutes, until liquid has thickened and carrots are coated. Serve warm.

Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.