Maple Glazed Carrots

We love the versatility of carrots. They’re great in soups, stews, stir-fry, cakes, and salads. For our Thanksgiving dinner we gave them a holiday touch to accentuate its natural sweetness that would fit in nicely to your upcoming holiday dinner. This simple cooking process will add depth and body to a often overlooked vegetable.  You know how carrots go with peas, so we decided to pair them with some lovely pearl onions, an homage to my late Grandma Ida Mae who loved pearl onions, and created a keeper that we think you’ll enjoy.


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One response

  1. Kari

    Love the shout out to Grandma Ida!! This looks so simple to make! Thanks again for providing a great recipe!

    December 27, 2010 at 9:05 pm

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