Dijon & Maple Glazed Carrots

Steps

1. 1

   Peel the carrots. Keep smaller carrots whole; cut larger carrots into 1-inch rounds.

2. 2

   In a large pan over medium heat, melt the butter.

3. 3

   Add the carrots, thyme, and salt. Cover the pan with a lid or foil and steam the carrots for 3 minutes if small, or 5 minutes if whole.

   Start 3-minute timer
4. 4

   Remove the cover. Add the maple syrup, chicken stock, and salt and pepper to taste.

5. 5

   Bring the liquid to a low simmer, then cover the pan and simmer on low for 5 minutes.

   Start 5-minute timer
6. 6

   Remove the cover and continue simmering on low for 10–15 minutes, until the liquid has reduced to a thick glaze.

   Start 15-minute timer
7. 7

   Turn off the heat once the glaze is thick enough to coat the carrots. Remove the thyme sprigs.

8. 8

   Stir in the Dijon mustard, coating the carrots and combining it with the glaze.

9. 9

   Serve topped with minced dill.