Food & Cooking Recipes Quick & Easy Recipes Maple-Vanilla Carrots 3.5 (48) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 10, 2020 Print Share Share Tweet Pin Email Photo: Marcus Nilsson Servings: 4 Here's a fabulous fall side dish that pairs particularly well with poultry or fish. A touch of vanilla and maple syrup turn an ordinary side into a decidedly elegant, and child-friendly, dish. Ingredients 1 pound carrots peeled and cut diagonally into ½-inch-thick slices 2 cups water 1 vanilla bean, halved lengthwise 2 tablespoons pure maple syrup 1 tablespoon unsalted butter ½ teaspoon coarse salt Pinch of freshly ground pepper Directions 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. Print