Maple Glazed Carrots

5 from 1 vote

Tender carrots glazed in butter, brown sugar, and pure maple syrup with a touch of acidity and spice for the perfect sweet side.

Course Side Dish

Cuisine American

Keyword carrots with maple glaze, maple glazed carrots, maple glazed carrots recipe, maple syrup glazed carrots

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 163kcal

Place the carrots in a large saucepan and cover with water. Add a pinch of salt and bring to a boil. Cook until just tender, about 6 to 8 minutes. Don’t overcook them at this stage, since the carrots will finish in the glaze and you want them to hold their shape. Drain well.

In the same pan, melt the butter over medium heat. Stir in the maple syrup, brown sugar, apple cider vinegar, salt, pepper, and cayenne (if using).

Return the carrots to the pan and toss to coat. Cook for 3 to 4 minutes, stirring often, until the carrots are glossy and the glaze clings to them. The glaze might look a little bit clumpy initially (similar to the process of making caramel), but just keep stirring and gently cooking – it will come together into a smooth, buttery glaze.

Transfer to a serving dish and sprinkle with fresh parsley or thyme. Serve warm.

Use large whole carrots cut into 2-inch pieces or baby carrots for a shortcut.
Make sure the carrots are cut evenly so they cook at the same rate.
Dark or robust maple syrup has the most flavor. Use the real stuff here.
A tiny splash of apple cider vinegar keeps the glaze from being too sweet and brightens up the dish. Lemon juice works too.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop with a splash of water or butter, or microwave in short intervals.
Roasted version: Skip the stovetop and roast the carrots in the oven, then toss them with the glaze before serving.