Maple Glazed Carrots

These maple glazed carrots are tender, buttery, and perfectly sweet with a hint of maple flavor. The easy side dish is simple enough for weeknights and special enough for holidays!

For more sides to round out your table, try this Southern squash casserole and these roasted root vegetables, or browse all of our favorite Thanksgiving recipes.

Before You Get Started

• Carrots: You can use large whole carrots cut into 2-inch pieces or baby carrots for a shortcut. Just make sure the carrots are cut evenly so they cook at the same rate.
• Maple syrup: Dark or robust maple syrup has the most flavor. Use the real stuff here.
• Balance: A tiny splash of apple cider vinegar keeps the glaze from being too sweet. Lemon juice works too.
• Butter: Butter gives the carrots that shiny, rich finish. If you want a dairy-free version, use a plant-based butter substitute.
• Seasonings: A pinch of salt and pepper enhances the sweetness. For a little kick, add cayenne or red pepper flakes.

** Tip: If your carrots are very thick, slice them in half lengthwise so they cook evenly and absorb more of the glaze.

How to Make Maple Syrup Glazed Carrots

Cooking these carrots is quick and easy, but a few small details make a big difference.

Step 1: Prep the Carrots

Peel and cut the carrots into uniform pieces so they cook evenly. If using baby carrots, rinse them well and trim any rough ends.

Step 2: Cook the Carrots

Place the carrots in a saucepan, cover with water, and add a pinch of salt. Bring to a boil and simmer until just tender, about 6 to 8 minutes. You don’t want them mushy since they’ll cook a bit more in the glaze. Drain them well.

** Tip: To test doneness, poke a carrot with the tip of a knife. It should slip in easily but still offer a little resistance.

Step 3: Make the Glaze

In the same pan, melt the butter over medium heat. Stir in the maple syrup, brown sugar, vinegar, salt, pepper, and cayenne if using. The glaze might look a little clumpy at first, almost like caramel. Keep stirring and it will smooth out.

Step 4: Glaze the Carrots

Return the carrots to the pan and toss until coated. Cook for 3 to 4 minutes, stirring often, until the glaze is glossy and clings to the carrots.

** Tip: If the glaze gets too thick, add a splash of water to loosen it up.

Step 5: Garnish and Serve

Taste and adjust the seasoning with more salt or pepper. Sprinkle with fresh herbs for color and flavor. Serve warm.

Variations

• Vegan option: Use vegan butter in place of butter.
• Spicy carrots: Add more cayenne or a sprinkle of crushed red pepper flakes.
• Herb lovers: Try fresh rosemary, thyme, or even sage for a savory spin.
• Roasted version: Skip the stovetop and roast the carrots in the oven, then toss them with the glaze before serving.
• Lower sugar: Cut the brown sugar in half or leave it out if you prefer less sweetness.

Storage, Freezing & Make Ahead

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm gently on the stovetop with a splash of water or butter, or microwave in short intervals.
• Freeze: These can be frozen, but the texture may soften. Freeze in a single layer, then transfer to a freezer bag. Reheat directly from frozen.
• Make ahead: You can make this dish in advance and then reheat it gently on the stovetop.

Serving Suggestions

These carrots go with just about anything. Serve them alongside:

• Holiday Mains: Dutch oven roast chicken, pineapple glazed ham, maple-glazed roasted turkey breast, or crockpot chicken and stuffing.
• Quick Weeknight Dinners: baked orange salmon, meatloaf with oatmeal, Bisquick chicken and dumplings, and rice, smothered pork chops, or biscuits and gravy.
• Other Sides: sour cream mashed potatoes, cast iron cornbread, or Southern-style green beans for a classic Southern spread.

** Tip: For extra flavor and an elegant flavor booster, add a little citrus zest just before serving. It brightens up the dish beautifully.