by 
These maple-glazed carrots are a simple and delicious side dish that works for everyday dinners or holiday meals. Fresh carrots are cooked until tender and then coated in a warm maple syrup and butter glaze that adds just the right touch of sweetness.
The entire dish comes together in about 20 minutes and pairs well with roasted chicken, pork, or beef. It brings a bright pop of color to the plate and is naturally gluten-free and vegetarian.
What makes these carrots so good?
Maple Glazed Carrots have a warm sweetness that complements the natural flavor of the carrots without making the dish overly sweet. Pure maple syrup and butter are combined into a simple glaze. It is a simple step that adds so much flavor.
These carrots are also a great fit for both weeknight dinners and holiday meals. They bring color to the plate and pair well with roasted meats, poultry, and hearty winter dishes. It is an easy side that feels a little extra special.
- The maple glaze brings out the natural sweetness of the carrots.
- Butter adds richness for a balanced flavor.
- Carrots stay tender while still holding their shape.
- Works for everyday meals or special occasions
Maple carrot ingredients
- Carrots - Use fresh, whole carrots. Avoid using precut carrots or packaged baby carrots. The precut and packed carrots are soaked in liquid to help preserve them. This removes some of the moisture and a lot of the flavor.
- Maple Syrup - Use real maple syrup for the best results.
- Butter - I use regular salted butter.
- Seasoning - A touch of salt and pepper. Freshly chopped parsley is added as a garnish. You could also add rosemary or thyme to the sauce if you'd like.
Making the carrots
- Peel and cut carrots into ½ inch pieces.
- Add carrots to a pot filled with cool water. Bring to a boil and simmer until fork-tender.
- In a saute pan, melt butter over medium-low heat. Add maple syrup.
- Simmer for 1-2 minutes until the glaze begins to thicken slightly.
- Add drained carrots and cook until heated through and covered with the glaze.
Recipe tips
- Avoid using precut carrots or baby carrots.
- Cut the carrots into similar-sized pieces. This will help ensure they all cook at the same time.
- Cook until the carrots are fork-tender. Taste a carrot to ensure it's cooked to your liking. I prefer mine fully softened, but not falling apart.
Frequently asked questions
Store in a covered container in the refrigerator for 3-4 days.
Serving suggestions
Serve with your favorite main dish.
More delicious ways to cook carrots
- Honey Ginger Carrots
- Roasted Carrots
- Carrot Ginger Soup
- Carrot Apple Muffins
- Carrot Cookies
- Carrot Cake
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious vegetable dishes.
Maple Glazed Carrots
Ingredients
- 1 ½ pounds fresh carrots
- 2 tablespoons butter
- 2 tablespoons maple syrup
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon fresh parsley (chopped, optional)
Instructions
- Peel and slice carrots into ½ inch pieces.1 ½ pounds fresh carrots
- Add carrots to a pot filled with cool water. Bring to a boil and simmer until fork-tender.
- Drain and set aside.
- In a saute pan, melt butter over medium-low heat. Add maple syrup. Simmer for 1-2 minutes until the glaze begins to thicken slightly.2 tablespoons butter, 2 tablespoons maple syrup
- Add drained carrots and continue cooking until the carrots are heated through and covered with the glaze. Sprinkle with salt and pepper.⅛ teaspoon salt, ⅛ teaspoon pepper
- Serve hot with a sprinkling of freshly chopped parsley as a garnish.½ teaspoon fresh parsley
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Leave a Reply