Maple Mustard Glazed Carrots

Monday 5 December 2011

When I worked as the Chef at Brenchley Manor glazed carrots seemed to be a staple of their dinner party menues. The main course would often change . . . it might have been duck, or beef, veal . . . pork, but the vegetable sides often remained the same.

Something green and something orange . . . ie. carrots . . . and the Mrs liked glazed carrots.
zzzzz . . . I often used to wonder how the guests felt about them . . . nobody ever complained actually, and I always got compliments, but I do think the carrots must have seemed somewhat boring at times, especially if you were a frequent guest!

You can do glazed carrots without them being boring. They needn't always be the same. Horseradish goes fabulously with carrots . . . along with some honey and butter, they're great! Sometimes I use honey and freshly grated nutmeg, along with the butter, which really gives them a lovely flavour. Nutmeg + Carrots = Fabulous!

Other times instead of honey, I will use a bit of caster sugar and some chopped mint. Those are very good indeed. Today I used a bit of Maple Syrup that I had left in a jar and added two kinds of mustards, both for zip and for texture.

They were magnificent. Truly. Simple, easy to do and quite, quite tasty. I could have made a meal of these alone. They would make a great addition to your holiday table. I do hope you'll try them, for if you do, I just know you'll fall in love with them.

*Maple Mustard Glazed Carrots*
Serves 4
Printable Recipe

Delicious carrots in a tangy sweet glaze. These go wonderfully with roasted meats, and would be a really special addition to your holiday table.

1 pound of carrots, peeled, topped, tailed and cut into
manageable chunks (about 1/2 inch)
1 TBS butter
2 TBS Maple Syrup (I like the Grade B Amber)
1/2 tsp Dijon mustard
1 tsp grainy mustard
pinch salt
freshly ground black pepper to taste
chopped parsley to garnish, optional

Place your carrots into a saucepan filled with lightly salted water to cover. Bring to the boil, then cook at a fast simmer for 5 to 6 minutes, until crispy tender. Drain well. Return to the hot pan and shake over medium high heat to dry out some. Add the butter, maple syrup and both mustards. Cook, stirring over medium high heat until the carrots are glazed, taking care not to let them catch and burn. This should only take a few minutes. Remove from the heat and season with a pinch of salt (if required) and a good grinding of black pepper. Pour into a heated serving dish, sprinkle with parsley and serve.

Over in The Cottage today, some tasty little Snow Pillows.


  1. Morning Marie,
    Now listen here I think you've been getting away with things for far too long and its time to bring things to a head....
    You need to have a warning at the beginning of your posts...
    I'm now nearly eating the table cloth after catching up with some of your posts! Its a good job that its dinner time here because I NEED FOOD AND QUICK ;D
    I do love all the recipes...keep them coming, but I'll make sure I have a snack nearby next time. xoxo

  2. Years ago, when I was a Student Midwife, I shared a house with two others. Each time we cooked, and were considering which veg to have my friend Marian would say, let's have carrots for colour. I can't look at carrots now without remembering those words.

  3. I think carrots are misunderstood. So many things you can do to keep them interesting. Your ideas are wonderful. Sometimes I change the way I cut the carrots. Cut them in long sticks for example. Also I add a couple of tablespoons of brandy without the mustard. Plus carrots are good for you. haha

  4. I just LOVE carrots, so love this recipe, Marie! It's actually quite similar to a carrot preparation I make, and often for holidays. More and more I love carrots and finding new ways to prepare and eat them. :o) Happy Day ((LOVE & HUGS))

  5. These look so wonderful, Marie! Thanks for all the tasty ideas for carrots--love the sound of all of them!

    Off to take the girls to early morning seminary...wishing you a most wonderful day, dear friend...sending lots & lots of love your way...


  6. Hi Marie!

    We never tire of carrots at our house. Last night, I roasted them along with brussels sprouts using lime-infused olive oil and herbes de provence. Carrots and lime defintely have an affinity for one another. Especially when roasting makes them so sweet!

    You can bet we'll be trying your suggestions soon!

  7. I love carrots and find them so versatile ~ these look amazing and would be great for Christmas!

  8. that llooks delicious! I almost always have carrots in the kitchen, they're prety much a kitchen staple! this looks like a fabulous new way to use them!


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!