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Glazed Carrots with Aleppo Pepper

Makes: 8 servings


  • 4 lbs. baby carrots, tops trimmed to about ½”, scrubbed
  • 8 tbsp unsalted butter, melted
  • ½ cup brown sugar
  • ⅓ cup pure maple syrup
  • 1 tbsp Aleppo pepper
  • Flaky sea salt or kosher salt
  • Cracked black pepper


  • Cut baby carrots in half lengthwise.
  • Steam baby carrots for 6 minutes. Remove and immediately shock in an ice bath.
  • When ready to serve, warm and toss in saute pan with melted butter, brown sugar, maple syrup, aleppo, salt and pepper