Halloween is almost here! It’s a time of year filled with great costumes like these Top 10 Group Costumes & tons of sweet treats like these Mummy Marshmallow Cupcakes with melted marshmallows in the center! It’s also the time of year that everyone has been filling up on Pumpkin Spice Lattes so we’re pretty sugared out. I’d say its time for some veggies! I am serving up this Maple Glazed Carrots dish to bring a festive pop of orange & green, with a little bit of sweetness to our dinner table. It’s a fun way to add some Fall spirit to your table and sneak some veggies in there and when I say sneak some veggies in there, these are still smothered in maple and butter, so don’t worry…they are still decadent!
To make these, start by chopping your carrots into bite sized pieces, then slow simmer them in a skillet on the stove top in a less than healthy mix of butter, brown sugar, and maple syrup. Let them slowly soak up the sauce and soften up. You will know that they are done when you can easily slide a fork into them.
Be generous with the parsley! Not only is it good for you & tastes great, but it adds that much needed orange & green color combo! The parsley helps add a fresh unique flavor to the sweet carrots.
Oh, did I mention that there is bacon in there too?!?! I mean, if we are going to make decadent veggies, then we have to just go all of the way. The bacon provides that missing balance of salt. Now we’ve got sweet from the maple syrup, salty from the bacon, and fresh from the parsley. You may not want to share these. I won’t judge if you dive in with a spoon all for yourself!
- 2 pounds of carrots
- ¼ cup butter
- ¼ cup water
- 1/3 cup maple syrup
- 1/3 cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup cooked and crumbled bacon
- ¼ cup parsley
- In a large skillet melt butter over medium high heat.
- Peel and chop up carrots.
- Add carrots and water to the buttered skillet and bring to a boil.
- Add maple syrup, brown sugar, garlic powder, salt and pepper.
- Reduce heat to medium low and cover with lid.
- Cook for 8 minutes stirring occasionally.
- Remove lid and cook for 3 more minutes until carrot are tender.
- Stir in bacon and parsley and serve.