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“Quantities are variable, so feel free to make adjustments according to your personal taste. Adding a sprig of fresh rosemary (not dried) when cooking carrots adds another layer of flavor, but there is so much going on already I had to stop somewhere. I also love to add 2 or 3 chopped slices of cooked bacon, either as a garnish or in the sauce. A few walnuts or pecans add a nice crunch to this dish. Enjoy!”
2 Cups

Ingredients Nutrition


  1. Saute the carrots in butter with optional rosemary, almost to tender crisp in a medium saucepan with high sides and enough room to stir.
  2. Add the orange and maple flavors, along with cooked bacon and walnuts if using in sauce, add a bit of water if using brown sugar to help it melt. Stir to glaze carrots and reduce glaze over low heat until sticky and hot. Add the salt and adjust sweetness just before serving. The salt really brings out the flavor of the carrots, use less salt if adding bacon as a garnish.
  3. Garnish with fresh ground pepper, nuts and bacon if desired. The bacon and nuts are optional and can be added either to sauce while cooking or as a garnish.

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