Indian Maple Carrots

This super simple dish delivers a sensational flavour combination. Delicious with summer baby carrots, but can be enjoyed with our New Zealand grown carrots available all year. 

Recipe by Simon Gault, 2022 summer series 

Serves 6

Indian Maple Carrots


250g baby carrots, skin left on, rinsed

½ teaspoon salt

2 tablespoons butter

1 teaspoon Indian seasoning

2 tablespoons maple syrup

1 tablespoon chopped fresh chives

freshly ground black pepper


Place carrots in a suitably sized pot then add just enough cold water to cover. Add salt then bring to a gentle boil over a medium-high heat. Reduce heat and simmer 6–8 minutes or until carrots are easily pierced with a sharp knife. Drain carrots into a colander and set aside.

Using the same pot add butter, Indian seasoning, maple syrup and a grind of pepper. Stir to combine then bring to a simmer, at which stage the sauce will emulsify. Remove from heat and return carrots to pot along with half of the chives. Toss or gently stir to coat carrots in sauce. Transfer to a serving plate, sprinkle with remaining chives, and enjoy!

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