Maple Brown Sugar Glazed Carrots
Whenever planning a meal, I feel like the focus is always the meat (if you eat meat), and then the sides are just that, pushed to the side. They are an after thought. Just an accompaniment. But they don’t have to be. I like side dishes that are as flavourful and fun as the main attraction. These maple brown sugar glazed carrots fit into that criteria.
These carrots are full of flavour and are anything but boring. They are a great side dish for the fall or winter and pair well with pork, chicken and steak. These carrots are tender and full of classic fall flavours. I know, I know, it’s the middle of the winter. But sometimes you just need a nice nostalgic meal packed with flavour, and not soup. Don’t get me wrong I love soup and stew but I don’t want to eat it for every meal. So these carrots are seasoned with cinnamon, nutmeg and allspice, along with the brown sugar and maple syrup.
Wet Mixture Consistency
When mixing the dry and wet ingredients together, they should combine to create a paste like texture. If the mixture is too wet, this recipe won’t work. There will be too much liquid while the carrots cook, resulting in a soggy carrots. You want a paste like consistency so that the carrots become glazed.
It should also be noted that if you want to make more than 1 pound of baby carrots you should cook them on two baking sheets. If you crowd the trays with too many carrots you will have too much moisture and this recipe will not work. So smaller batches work the best.
I don’t have too much more to say about these maple brown sugar glazed carrots but that they are delicious. If you’re not a fan of cinnamon than these probably aren’t your thing, but if you like or even love cinnamon than you will love these. Forget about boring plain old carrots and give this recipe a try. If you’re looking for more fun and flavourful side dishes then check out our Mini Smashed Potatoes, Sesame Ginger Celery, and Lemon Garlic Asparagus.