Maple Glazed Carrots

These maple glazed carrots get a double hit of citrus from both fresh orange juice and grated orange rind, which lifts the maple sweetness and keeps the glaze tasting bright rather than cloying.

Carrot sticks cook first in orange juice in the microwave until just tender. Then maple syrup, butter, and a pinch of mace (or nutmeg) go in for a final uncovered blast that reduces the liquid into a glossy, sticky glaze. The uncovered step is what makes the difference. It lets the liquid concentrate around the carrots instead of leaving them sitting in a watery pool.

Mace is the unexpected player here. It’s the outer covering of the nutmeg seed, with a slightly more delicate, floral warmth that pairs beautifully with both the maple and orange. If you don’t have it, nutmeg works as a substitute.

Pro Tips

• Cut the carrot sticks to uniform thickness so they cook evenly in the microwave. Thin pieces will be mushy while thick ones are still crunchy.
• Stir the carrots partway through cooking. Microwaves heat unevenly, and stirring ensures all pieces cook at the same rate.
• Use real maple syrup, not pancake syrup. The flavor difference in a glaze this simple is enormous.

Variations

• Cook on the stovetop instead: simmer the carrots in orange juice until tender, then add the glaze ingredients and reduce until sticky.
• Add a pinch of cayenne pepper for a sweet-heat glaze.
• Toss in a handful of toasted pecans before serving for crunch.