4 servings (serving size: about 2/3 cup)

A glaze dresses up steamed carrots, making them upscale enough for the holiday table. This recipe tastes best when you start with whole carrots. The peeling and slicing take less than five minutes.

How to Make It

Step 1

Steam carrots, covered, 15 minutes or until tender.

Step 2

Melt butter in a medium nonstick skillet over medium heat. Cook butter 3 minutes or until lightly browned, stirring occasionally. Add syrup, vinegar, salt, and black pepper; stir until combined. Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley.

Ratings & Reviews

BarbPila's Review

June 01, 2013
Good, quick side. I added a bit of cayenne pepper so they were sweet and slightly spicy.

Gabigirl's Review

July 22, 2012
I served it with pulled barbeque chicken and fresh corn. Nice accent to main course - all american flavors. I would suggest you could get away with 2-3 teaspoons of butter. I

zardja's Review

January 10, 2011

mrmacrae73's Review

October 03, 2009
This was a nice twist on steamed carrots. Nothing amazing about it, but very solid. I served it with Roast Chicken Provencale (CL) and Mashed Potatoes with Roasted Garlic Butter (CL). Nice Sunday evening meal.

dory92064's Review

November 04, 2008
I thought these were just average, nothing special. CL Steamed Carrots with Garlic-Ginger Butter are much, much better.