Maple Glazed Carrots and Currants

Wanting to make something beyond a another carrot slaw (which we both love), I decided to try my hand at some glazed carrots and they came out great!  Very simple and you only need a few ingredients – this is a lovely side dish for cold nights.

Maple Glazed Carrots and Currants


  • 1-2 tablespoons olive oil (use as much or as little as you like)
  • 4 carrots, peeled and cut on the diagnal
  • 1/2 shallot, finely chopped
  • bit of wine, stock or water
  • 1/4 cup maple syrup
  • handful of currants
  • salt to taste

To Do:

  1. Heat the oil in a medium saucepan and add the carrots when hot.  Stir briskly, lower heat and cover for 2 minutes.
  2. Add the shallots and the other liquid (wine or what have you) and cover for a few more minutes.  I just poured a bit of wine (maybe 1/4 cup) and gave it all a good stir.  I wanted the carrots crisp, not mush.
  3. Add the maple syrup (honey would probably make a good substitute) and the currants.  Stir again until liquid is almost dissolved and carrots have a shiny, bright orange color.
  4. Serve!

6 Comments on “Maple Glazed Carrots and Currants”

  1. Rebecca says:

    Wow, we used to eat this at Thanksgiving. (But with raisins). I wonder what happened to that lost tradition??

  2. Diane says:

    Handful of currents, not shallots? Unless you really like shallots…

  3. Rachel says:

    Tsimmes! Your version gave me a craving for it!

  4. Your timing on making this carrot recipe (and posting it) is impeccable as you will see by my last blog post. Thank you for sharing this, it looks delicious!

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