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Maple-Vanilla Carrots

A touch of vanilla and maple syrup turn a potentially ordinary side into a decidedly elegant, and child-friendly, dish.

  • servings: 4




  • 1 pound carrots peeled and cut diagonally into 1/2-inch-thick slices
  • 2 cups water
  • 1 vanilla bean, halved lengthwise
  • 2 tablespoons pure maple syrup
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon coarse salt
  • Pinch of freshly ground pepper


  1. Step 1

    Combine carrots and water in a large skillet. Using the tip of a paring knife, scrape vanilla seeds into skillet; add pod. Bring to a simmer, and cook until carrots are tender and most of the water has evaporated, about 10 minutes. Add syrup, butter, salt, and pepper, and toss.

Martha Stewart Living, October 2007



Reviews (1)

  • Roxanne1000 6 Oct, 2010

    From someone that dislikes carrots, these were great !