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Thanksgiving: Maple-Glazed Carrots with Black Pepper

Source of Recipe

From "Thanksgiving: How to Cook it Well" by Sam Sifton


Recipe Introduction

"I learned to cook these on a woodstove in a kitchen with no electricity or running water, and often cooked them well past the point of glazing, right into scorched and smoky. That is no terrible thing, but be careful all the same. Allow the black pepper to provide counterbalance to the sweet of the syrup and the carrots themselves."

List of Ingredients

â—¦ 10 carrots of decent size, peeled and cut into large pieces
â—¦ 4 tablespoons unsalted butter
â—¦ 1 ½ teaspoons maple syrup
â—¦ 1 ½ teaspoons freshly ground black pepper, or to taste
â—¦ Kosher salt to taste


Recipe

Place carrots in a large saucepan with a cover, and fill with just enough water to come halfway up the carrots. Add half the butter and place over high heat until it comes to a boil. Swirl the pan once or twice and cover, then reduce the heat to medium. Cook until the carrots are tender, approximately 10 minutes.

Remove cover, add the rest of the butter, the maple syrup, and black pepper and stir to glaze the carrots. Cook for approximately 5 minutes, swirling the pan often, until carrots begin to color. Taste and adjust seasonings.

Transfer to a warmed platter to serve.