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Warm Buttery Herb Maple Carrots are a delightful side dish that brings a touch of elegance to any table. This dish combines the rich, creamy texture of butter with the fresh notes of herbs and the sweet, natural flavor of maple syrup, creating a perfect balance that elevates the humble carrot to new heights.

Warm Buttery Herb Maple Carrots

Bring a touch of festive warmth to your holiday table with these Warm Buttery Herb Maple Carrots. This easy weeknight dinner side dish combines the creamy richness of butter with the sweet, aromatic notes of maple syrup and fresh herbs. Perfectly tender yet slightly crisp, these carrots complement any main course beautifully. Add them to your winter gatherings for a comforting, crave-worthy addition. Save this recipe for later, and make your next meal special!
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Ingredients
  

1 lb baby carrots, peeled

3 tablespoons unsalted butter

2 tablespoons pure maple syrup

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried rosemary)

Salt and freshly ground black pepper, to taste

Zest of 1 large orange

1 tablespoon fresh orange juice

Optional: Chopped fresh parsley for garnish

Instructions
 

Prepare the Carrots: Begin by peeling the baby carrots to remove the outer skin. Make sure they are well-washed and free from any dirt. If any carrots are particularly thick, feel free to slice them in half lengthwise for even cooking.

    Blanch the Carrots: Fill a medium-sized pot with water, add a generous pinch of salt, and bring it to a rolling boil. Once boiling, carefully add the baby carrots and blanch them for 3-4 minutes. The goal is for them to become slightly tender yet retain a crisp bite. After blanching, drain the carrots in a colander and set aside.

      Make the Butter Sauce: In a large skillet, place the unsalted butter and melt it over medium heat until it becomes frothy. Once melted, stir in the pure maple syrup along with the thyme leaves, rosemary, and a pinch of salt and pepper. Allow this mixture to simmer gently for about 2-3 minutes, enabling the rich flavors to meld together.

        Cook the Carrots: Carefully add the drained, blanched carrots into the skillet with the buttery herb sauce. Gently toss the carrots to ensure they are well-coated in the sauce. Continue cooking, stirring occasionally, for another 5-7 minutes, or until the carrots are cooked through and have beautifully absorbed the sauce’s flavors.

          Add Citrus: Remove the skillet from the heat and promptly stir in the orange zest and freshly squeezed orange juice. This will add a delightful burst of brightness to the dish, enhancing its overall flavor profile.

            Garnish and Serve: Transfer the buttery herb carrots onto a serving platter. For an attractive finish, sprinkle chopped fresh parsley over the top. Serve the dish warm and relish the delightful flavors that combine the richness of butter, sweetness of maple, and refreshing citrus notes!

              Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings