Sauteed Julienned Carrots in Maple Thyme Glaze
This maple glazed sautéed carrots recipe is a simple yet elegant addition to your holiday table. With its easy preparation and universal appeal, it is sure to be a crowd-pleaser among both adults and kids.
Servings 2 servings
Calories 219kcal
Equipment
- Non-stick frying pan (10.5 inch / 26 cm)
- Wok
- our Cast-iron Skillet by UnoCasa
Ingredients
- 1 Tbsp Olive oil
- 6 Young carrots 1/2 pound
- 3 Tbsp Maple syrup
- 1 tsp Thyme (fresh, chopped)
- Salt and Pepper to taste
Optional topping
- ¼ cup Chopped walnuts or pecans
Instructions
Cutting julienned carrots
- If you have young carrots, then you don't need to peel them. Just wash them, and you are ready to start cutting.
- If they are long, cut them in half to have approx. 4-inch long (approx. 10 cm) carrot stalks. Don't worry, it shouldn't be exactly this long. It is just a reference.
- Then, cut them in quarters vertically 1/4-inch thick (approx. 5 mm). That's it. You are ready to sautee your julienned carrots.
Sauteed Carrots
- Pre-heat the frying pan to high heat and add olive oil.
- When the pan is hot enough, add the chopped carrots. You will hear the julienned carrots sizzle a bit. Add salt and pepper and let them cook in a single layer. Don't stir until 2-3 minutes so that your carrots can get a nice golden brown color on one side, and try to flip every matchstick to another side when you eventually stir them.
- It will take 5-6 minutes before you can add the maple syrup and thyme.
- Continue sauteeing your carrots on high heat while the maple syrup is bubbling up. You are ready in another 5-6 minutes.
- Serve it from the pan or add chopped raw/toasted walnuts/pecans.
Video
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Notes
- You can choose to make whole, halved, diced, or sliced carrots, but we recommend julienned/matchstick carrots. They are large enough to sautee them without falling apart but not too large so you can get them ready quickly. This way, you don't need to pre-cook them in boiling water.
- We recommend pre-cooking the carrots in boiling water if you saute larger or thicker carrots.
- We use young carrots as they are sweeter than large, thick regular carrots and surprisingly even sweeter than baby carrots.
- Arrange the carrots in a single layer to get them ready quicker.
- You can use a wok or a heavy pan like a cast-iron skillet as they will help to keep the pan steadily hot if you have to do a large batch.