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
Maple-Vanilla Carrots

Source: Martha Stewart Living, October 2007


  • 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. 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.


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