These maple glazed carrots are a simple yet elegant side dish I like to make for just about any occasion—from casual dinners to holiday feasts. The carrots are perfectly tender and coated in a buttery maple glaze that balances sweetness with a hint of salt. Whether I use baby carrots or slice up whole ones, this dish always brings a cozy, comforting touch to the table.
Why You’ll Love This Recipe
I love how fast and easy these maple glazed carrots come together with just a handful of ingredients. The combination of maple syrup and butter creates a silky, rich glaze that pairs beautifully with the natural sweetness of carrots. It’s a great recipe for picky eaters and even better for busy cooks who want maximum flavor with minimal fuss. I can also tweak it easily depending on what I have in the pantry.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds baby carrots
¼ cup butter
⅓ cup maple syrup
Salt and ground black pepper to taste
Directions
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I start by placing the baby carrots in a pot and covering them with salted water. I bring the water to a boil, then reduce the heat to medium-low and let them simmer for about 15 to 20 minutes, until they’re fork-tender.
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Once the carrots are cooked, I drain them and transfer them to a serving bowl.
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In a small saucepan over medium-low heat, I melt the butter and stir in the maple syrup. I let that cook together for 1 to 2 minutes until the glaze is warm and blended.
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I pour the maple glaze over the carrots and toss gently to coat. Then, I season with salt and black pepper to taste before serving.
Servings And Timing
This recipe yields 8 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
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I sometimes use large carrots sliced into coins or sticks instead of baby carrots. It works just as well.
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For a roasted version, I toss the carrots with the glaze and roast them at 400°F for 25–30 minutes until caramelized.
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Adding a pinch of cinnamon or nutmeg gives the glaze a warm, spiced twist—great for fall meals.
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When I want more depth, I add a teaspoon of brown sugar or a splash of balsamic vinegar to the glaze.
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Fresh herbs like rosemary or thyme add a savory contrast that I really enjoy.
Storage/Reheating
I store leftover glazed carrots in an airtight container in the fridge for up to 4 days.
To reheat, I microwave them in 30-second intervals, stirring in between until warmed through. Alternatively, I reheat them on the stovetop over low heat with a splash of water or a dab of butter to refresh the glaze.
These don’t freeze well since the texture of the carrots can get mushy after thawing.
FAQs
1. Can I Make Maple Glazed Carrots Ahead Of Time?
Yes, I often make them a day ahead. I store them in the fridge and reheat gently before serving. Just be sure to keep some extra glaze on hand to freshen them up if needed.
2. Do I Have To Use Baby Carrots?
Nope! I sometimes use whole carrots and slice them myself. It’s a great way to use up whatever I have on hand and gives the dish a more rustic look.
3. Can I Roast The Carrots Instead Of Boiling?
Absolutely. I like to coat the raw carrots in the glaze and roast them at 400°F for 25–30 minutes until tender and caramelized. It adds a deeper flavor and a lovely texture.
4. Is It Okay To Use Margarine Instead Of Butter?
Yes, I can substitute margarine, but I find that real butter gives the glaze a richer flavor. If I need a dairy-free option, I use a plant-based butter substitute.
5. What Can I Serve These Carrots With?
I love serving maple glazed carrots with roasted meats like pork loin, turkey, or chicken. They also pair well with mashed potatoes and other hearty sides for a balanced meal.
Conclusion
Maple glazed carrots are one of my favorite go-to side dishes when I want something easy, flavorful, and a little bit special. With just a few pantry staples and minimal effort, I can create a dish that tastes like I spent hours on it. Whether I’m cooking for family or hosting guests, this recipe never fails to impress.
