A simple and flavorful recipe for glazed carrots, seasoned with a blend of spices and sweetened with maple syrup, then simmered in chicken stock until tender and coated. Perfect as a versatile side dish.
Add the butter and carrots to a medium pot over medium heat. Add the spices (Zaatar, Herbes de Provence, black pepper, and salt) and cook, stirring occasionally, for 2-3 minutes or until the spices are fragrant. Add the maple syrup and chicken stock. Bring to a boil, then reduce to a mighty simmer. Let the carrots cook uncovered while the sauce thickens, stirring occasionally, for 8-10 minutes. If the sauce starts to thicken too much or you reach 10 minutes but want the carrots softer, just add a couple of tablespoons of water, mix well, and continue cooking. Optional for serving: fresh tender herbs, a squeeze of lemon, a dash of Maldon salt, chopped tarragon.
