T-Day Prep: Day 17

Today's mission: test drive maple glazed carrots.

Results: moderate success.

So apparently, creating a glaze for vegetables is not as easy as Real Simple magazine would have you believe. I have listed the recipe and directions below, because it is good (and relatively simple), but I've added my own comments and tips where necessary, to save other novice cooks from suffering as I did.

Maple Glazed Carrots - Real Simple.com

3 pounds carrots, sliced 1/4 inch thick on the diagonal
1/4 cup maple syrup
2 tablespoons unsalted butter
Kosher salt and black pepper

In a large skillet, combine the carrots, syrup, butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. I didn't use a full 3 pounds of carrots, so I can't vouch for the proportions.
Bring to a boil. Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze, 12 to 15 minutes. (If the carrots are tender before the liquid has thickened, uncover, increase heat to medium-high, and cook until the liquid forms a glaze.) I followed these directions exactly, and the liquid had not reduced to a glaze whatsoever after 15 minutes. The carrots weren't to the point of mush, so I upped the heat a lot and stirred continuously. This was based on my quick research in my Joy of Cooking book. After about five more minutes, the liquid had thickened enough to satisfy me.

So, despite my glazing difficulties, the recipe was a success - and will be showing up on our Thanksgiving buffet! :)