These maple glazed carrots are a simple yet elegant side dish that pairs beautifully with any main course. I love how the natural sweetness of the carrots is enhanced by the buttery maple glaze, creating a perfect balance of sweet and savory flavors. It’s a dish that always adds warmth and color to my table, whether for a holiday meal or a quick weeknight dinner.
Why You’ll Love This Recipe
I love how easy this recipe is to prepare — it takes just 30 minutes from start to finish. The carrots come out tender and glossy, coated in a rich, buttery maple syrup glaze that makes them irresistible. This side dish is incredibly versatile; I can serve it with roasted chicken, grilled salmon, or even as part of a vegetarian spread. It’s also a great way to get everyone to enjoy their veggies without any fuss.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 ½ pounds baby carrots
1/4 cup butter
1/3 cup maple syrup
Salt and ground black pepper to taste
Freshly chopped parsley for garnish
Directions
I start by gathering all the ingredients.
I place the carrots into a pot and cover them with salted water, then bring to a boil. I reduce the heat to medium-low and simmer until the carrots are tender, about 15 to 20 minutes.
Once cooked, I drain the carrots and transfer them to a serving bowl.
In a small saucepan, I melt the butter over medium-low heat. I stir in the maple syrup and cook for 1 to 2 minutes until the mixture is warmed through.
I pour the glaze over the carrots and toss to coat evenly. Finally, I season with salt and pepper and garnish with freshly chopped parsley before serving.
Servings and Timing
This recipe makes 8 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
I sometimes swap maple syrup for honey when I want a slightly different flavor profile.
For a warm, cozy twist, I like to add ½ teaspoon of ground cinnamon or a pinch of cayenne pepper for a little kick.
Fresh herbs such as thyme or rosemary make great garnishes and add an aromatic touch.
For a richer glaze, I occasionally add a splash of bourbon or orange juice to the sauce.
If I prefer a caramelized flavor, I roast the carrots in the oven instead of boiling them before glazing.
Storage/Reheating
I store any leftover glazed carrots in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them gently in a skillet over low heat or in the microwave until heated through. If the glaze thickens too much, I stir in a small splash of water or butter to restore its shine.
FAQs
How can I make this dish ahead of time?
I like to cook the carrots and prepare the glaze separately, then combine and reheat them just before serving. This keeps the carrots tender and the glaze glossy.
Can I use large carrots instead of baby carrots?
Yes, I often do. I simply peel and cut them into strips or coins so they cook evenly.
What kind of maple syrup works best?
I prefer using pure maple syrup (Grade A or B) for the best flavor. Pancake syrup can be used in a pinch, but it won’t have the same depth of taste.
Can I roast the carrots instead of boiling them?
Absolutely. I toss them with a bit of oil and roast at 400°F (200°C) for 20–25 minutes before tossing them in the warm glaze. The result is slightly caramelized and extra flavorful.
What can I serve these glazed carrots with?
I love serving them alongside roasted turkey, grilled salmon, or mashed potatoes. They complement almost any main dish beautifully.
Conclusion
These maple glazed carrots are one of my favorite go-to sides for their simplicity and delicious flavor. The combination of buttery richness and maple sweetness makes them a hit at any gathering. Whether I’m cooking for family dinners or festive occasions, this recipe always brings a touch of warmth and comfort to the table.
These maple glazed carrots are a tender, buttery, and sweet side dish made with baby carrots and real maple syrup. A quick and elegant addition to any meal, perfect for both weeknights and holiday feasts.
Ingredients
1 ½ pounds baby carrots
1/4 cup butter
1/3 cup maple syrup
Salt and ground black pepper to taste
Freshly chopped parsley for garnish
Instructions
Gather all the ingredients.
Place the carrots in a pot and cover with salted water. Bring to a boil, then reduce to medium-low and simmer for 15–20 minutes, until tender.
Drain the carrots and transfer to a serving bowl.
In a small saucepan, melt the butter over medium-low heat. Stir in the maple syrup and cook for 1–2 minutes until warmed through.
Pour the glaze over the carrots and toss to coat evenly.
Season with salt and pepper to taste and garnish with freshly chopped parsley before serving.
Notes
Substitute honey for maple syrup for a different flavor.
Add ground cinnamon or cayenne pepper for extra warmth or spice.
Garnish with fresh herbs like thyme or rosemary for added aroma.
Add a splash of bourbon or orange juice to enrich the glaze.
Roast carrots instead of boiling for a caramelized finish.
Store leftovers in the fridge for up to 3 days and reheat gently with a splash of water or butter if needed.
