Glazed carrots are my favorite way to eat carrots. I’m already a lover of all things sweet potato and these Maple Glazed Carrots give me the same sweet and cozy vibes. The pure maple syrup combined with just a little brown sugar is the perfect combination. This glazed carrots recipe is so simple to make that you might find yourself often making it for weeknight dinners or special occasions.
"These glazed carrots are delicious, thank you Marsha!! Made a double batch tonight for a share-a-dish dinner and EVERYONE loved them! No leftovers to bring home. Was even asked to share the recipe!"
Debbie
Ingredients You'll Need
- Carrots: You'll need roughly 1lb. of whole large carrots. The cook time may vary slightly if you are using baby carrots.
- Butter: Make sure to use real butter and not margarine for the best flavor.
- Pure Maple Syrup and Brown Sugar: I like using the combination of maple syrup and brown sugar in a lot of my recipes like my sweet potato pie! It gives the carrots the perfect amount of sweetness. You'll want to get 100% pure maple syrup (not pancake syrup). And I also use dark brown sugar in most of my recipes for a deeper molasses flavor, but you can use light brown sugar instead.
- Cinnamon and Salt: Just a touch of cinnamon adds additional flavor and compliments the brown sugar and syrup very well. And salt helps to balance the sweetness of the dish.
- Water: Just a little bit of water is needed to cook the carrots.
How To Make Glazed Carrots
Add the carrots and water to a large skillet, cover with a lid and cook for about 7 minutes until they have started to soften.
Now stir in the butter, brown sugar, maple syrup, cinnamon and salt.
Continue cooking for several minutes, uncovered, until the glaze starts to thicken.
Remove the carrots from the heat and serve as a side dish with your favorite meal!
Important Tips and Variations
- Cook the carrots in just the water first, before adding the rest of the ingredients. This helps to soften the carrots a little bit before creating the glaze. Now the glaze can really soak into each carrot!
- Want more savory carrots? If you’re not a fan of glazed carrots, you can certainly keep things simple with just butter, salt, pepper, and a little garlic powder.
- You can also try adding fresh herbs like thyme, dill or rosemary for a more earthy flavor.
- Do you have an Instant Pot? Make these Instant Pot Glazed Carrots instead!
What To Serve With Glazed Carrots
You can serve these delicious maple glazed carrots with almost any protein like baked chicken, baked ham, pork chops, or my personal favorite, sautéed chicken breasts. They're also great alongside sautéed green beans and creamy mashed potatoes.
Easy Maple Glazed Carrots
Video
Equipment
Ingredients
- 1 lb. whole carrots
- ½ cup water
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons pure maple syrup
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
Instructions
- Wash, peel, and slice the carrots on a diagonal into ½ thick pieces.
- Add the sliced carrots to a large skillet and pour the water over them. Cover the skillet with a lid and cook the carrots over medium heat for 7 minutes until the carrots have started to soften.
- Remove the lid and add the butter, brown sugar, maple syrup, salt and cinnamon. Stir together with the carrots until the butter and brown sugar have dissolved.
- Continue cooking the carrots with the lid off for 7-8 more minutes until the glaze starts to thicken and the carrots are tender to your liking. Serve and enjoy!
Janice says
Hi Marsha,
These sound delicious! Could they be cooked the day before and gently reheated before serving?
Any tips for transporting? They will be traveling for over 2 hours.
brian winberg says
This is by far the easiest recipe for a great vegetable that comes out perfect every time.
Marsha McDougal says
Thank you Brian!😊
Martha Meguiar says
Could these carrots be prepared the day before and refrigerated?
Heidi Lathrop says
These glazed carrots are delicious, thank you Marsha!! Made a double batch tonight for a share-a-dish dinner and EVERYONE loved them! No leftovers to bring home. Was even asked to share the recipe!
During prep I was short of time and worried about the sauce cooking down fast enough, so I drained the little bit of water left over from the initial covered cooking time before adding the glaze. Worked perfectly! The sauce ingredients are really good together, loved that little touch of cinnamon.
Linda Friedman says
I plan to make this tomorrow night for the Jewish new year. It looks perfect and so easy. I’m hoping my grandkids like it. Thank you for sharing.