Recipes and Cooking Lazy-Braised, Maple-Glazed Carrots Be the first to rate & review! This delicious glazed carrot recipe is going to steal the show at your next fall dinner. The sweet and savory combo features garlic and rosemary with a hint of orange and cayenne. By Laraine Perri Laraine Perri Laraine Perri is a freelance editor and food writer based in New York City. Her experience covering food and parenting topics, as well as developing recipes, has helped her build a career among national publications like Better Homes & Gardens and Prevention magazine.Laraine's approach to food is simple: easy, delicious, veggie-filled dishes that your family will enjoy, including the little ones. As a mother, Laraine also understands that nutritious food and quick clean-ups can go hand by hand with some creativity. Learn about BHG's Editorial Process Published on October 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Cook Time: 8 mins Total Time: 28 mins Servings: 6 Yield: 3 cups Jump to Nutrition Facts Ingredients 2 tablespoon unsalted butter 2 garlic cloves, halved 1 fresh rosemary sprig 2 pound carrots, peeled and sliced diagonally 1/4-inch thick Kosher salt Black pepper ½ cup water 3 tablespoon orange juice 1 tablespoon pure maple syrup 1 teaspoon Dijon-style mustard Dash cayenne pepper 1 teaspoon slivered orange zest* Directions In a large skillet melt butter over medium. Add garlic cloves, cut sides down, and rosemary sprig. Cook 1 to 2 minutes or until fragrant and garlic begins to brown. Discard garlic pieces. Add carrots to skillet. Season with salt and black pepper. Add the water. Bring just to a boil. Reduce heat and simmer, covered, 8 to 10 minutes or until carrots are nearly tender. Discard rosemary sprig. Add orange juice, maple syrup, mustard, and cayenne pepper to carrots; increase heat to medium-high. Cook, uncovered, 5 minutes or until liquid is syrupy and carrots are lightly glazed, stirring often. Transfer to a serving bowl; sprinkle with orange zest. * To make long strips of slivered zest, peel wide strips of orange zest using a vegetable peeler, then cut them into thin strips. (Or you can use a zester or Microplane.) Rate it Print Nutrition Facts (per serving) 108 Calories 4g Fat 18g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 108 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 10mg 3% Sodium 171mg 7% Total Carbohydrate 18g 7% Total Sugars 10g Protein 2g Vitamin C 13.3mg 67% Calcium 56mg 4% Iron 0.5mg 3% Potassium 510mg 11% Folate, total 31.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.