Description

A sophisticated holiday side dish featuring tender carrots sautéed in a glossy pure maple syrup and butter glaze, finished with earthy, crunchy toasted hazelnuts and fresh thyme.

Ingredients

Scale

2 pounds (900g) medium carrots, scrubbed or peeled and cut into ½-inch rounds or batons
3 tablespoons (45g) unsalted butter
½ cup (120ml) 100% pure maple syrup (Grade A or B)
½ cup (60g) toasted hazelnuts, roughly chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
½ teaspoon kosher salt, or to taste
Freshly cracked black pepper, to taste
Optional: 1 teaspoon orange zest, ¼ teaspoon cinnamon, or 1 tablespoon chopped parsley

Instructions

Wash carrots thoroughly. If conventional, peel them; if organic, scrub well. Cut off tops and tails, then slice into uniform ½-inch rounds or batons.
Bring a large pot of salted water to a boil. Add carrots and par-cook for 3-5 minutes until tender-crisp. Drain well and set aside.
While carrots boil, toast hazelnuts in a small skillet over medium heat for 3-5 minutes until fragrant and lightly browned. Transfer to a cutting board, cool slightly, rub off skins if necessary, and chop roughly.
In a small saucepan or microwave-safe bowl, combine butter and maple syrup. Heat until melted and smooth.
Heat a large skillet over medium heat. Add a little oil or butter if needed, then add par-cooked carrots. Sauté for 2 minutes to develop color.
Pour the maple-butter glaze over the carrots. Add minced garlic and fresh thyme. Toss to coat.
Simmer for 3-4 minutes, stirring occasionally, until the glaze reduces and becomes thick and glossy, coating the back of a spoon.
Remove from heat. Taste and adjust salt and pepper. Sprinkle toasted hazelnuts over the top and toss gently to distribute.
Serve immediately while hot.

Notes

Use real maple syrup, not pancake syrup, for authentic flavor. Par-cooking ensures carrots are tender without becoming mushy. Toasting hazelnuts enhances their nutty flavor. For a vegan version, substitute butter with olive oil or vegan butter. Leftovers can be stored in the refrigerator for up to 3 days; reheat gently with a splash of water or broth.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish
Cuisine: Canadian

Nutrition

Serving Size: Approximately 1 cup
Calories: 180
Sugar: 20
Sodium: 120
Fat: 8
Saturated Fat: 3
Carbohydrates: 28
Fiber: 4
Protein: 3

Keywords: maple glazed carrots, thanksgiving side dish, hazelnut carrots, maple syrup recipe, holiday vegetables, gluten-free side, vegetarian recipe