Maple and Cinnamon Glazed Carrots

Vegetables are a challenge. My husband prefers them in salads, raw and crunchy, but I get bored with having a little salad with every meal and I want to change it up with fun recipes. I had a ton of carrots hanging out in the crisper, so I typed in “carrot recipes” and started the hunt.

Maple and Cinnamon Glazed Carrots
(Modified from Emeril Lagasse, Food Network website)

1 pound carrots, cleaned and sliced on the diagonal (1/2 inch thick)
1 tablespoon butter
1/4 cup maple syrup
2 tbsp orange juice
2 tbsp water
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp salt

Mix everything in a small pot and bring the liquid to a boil. Let it simmer for 10 to 15 minutes, until you can poke through the carrots with a fork and the glaze has thickened. If the glaze is getting too thick before the carrots are done, add a little more water.

The cinnamon and maple, together, really made this incredible. Sweet and spiced and warm and wonderful. I’d have never thought of using cinnamon on carrots, but I’m suddenly having a hard time imagining eating carrots any other way, at least for a while!

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