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Maple Syrup Glazed Carrots
Maple glazed carrots are an easy sweet and savory side dish that can be made in the oven or on the stove. The carrots are cooked with pure maple syrup, brown sugar and butter until tender and coated in a glossy glaze.
They fit right in with Thanksgiving dinner, prime rib or an Easter dinner. You can also make them on the stovetop when oven space is tight during a holiday meal.
How to Make Maple Glazed Carrots in the Oven
- Preheat the oven: Set the oven to 400°F and line a rimmed baking sheet with foil or parchment paper.
- Prepare the carrots: Trim the carrots and cut them into evenly sized pieces so they cook at the same rate.
- Add the glaze: Toss the carrots with the brown sugar and maple syrup, then spread them in a single layer on the baking sheet. Distribute the butter evenly over the top.
- Roast: Roast for 50–60 minutes, turning every 20 minutes, until the carrots are tender and caramelized around the edges.
- Finish: Toss the carrots in the glaze remaining on the pan, season with salt and add chopped parsley, if desired.
Stovetop Maple Glazed Carrots
The stovetop method is convenient when the oven is being used for turkey, ham or another holiday dish. Add the carrots, maple syrup, brown sugar, butter and water to a large skillet. Bring the mixture to a boil, reduce it to a simmer and cover the skillet.
Cook for 10–12 minutes, or until the carrots are tender. Remove the lid and continue cooking over medium-high heat, stirring frequently, until the liquid reduces to a glaze.
If the carrots become tender before the glaze has thickened, transfer them to a plate with a slotted spoon. Let the glaze continue reducing on its own, then return the carrots to the skillet and toss to coat. This keeps the carrots from becoming too soft while you wait for the glaze to finish.
Recipe Tips
A few small details make the difference between tender, evenly glazed carrots and a pan of carrots swimming in thin syrup. Keep these tips in mind for better caramelization and a glaze that coats instead of burns.
- Use pure maple syrup. Pancake syrup will not provide the same maple flavor and may make the glaze overly sweet.
- Cut the carrots evenly. Similar-sized pieces will become tender at approximately the same time.
- Use a rimmed baking sheet. The rim keeps the melted butter and maple glaze contained as the carrots roast.
- Keep the carrots in one layer. An overcrowded pan traps moisture and makes it harder for the edges to caramelize.
- Turn the carrots regularly. Tossing them every 20 minutes coats them in the glaze and reduces the chance of the sugar scorching.
- Watch the glaze near the end. Maple syrup and brown sugar can go from caramelized to burned quickly. Begin checking during the final 10 minutes, especially when using a dark baking sheet.
- Add salt after roasting. A small amount of salt balances the sweetness without overpowering the carrots.
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Make Ahead and Reheating
Maple glazed carrots can be made one day ahead. Let them cool, transfer them with their glaze to an airtight container and refrigerate.
To reheat them in the oven, place the carrots and glaze in a covered baking dish and warm at 350°F until heated through. Remove the cover during the final few minutes if you want the edges to caramelize again.
You can also reheat the carrots in a skillet over medium-low heat. Add a small splash of water if the refrigerated glaze is too thick, then stir until the carrots are hot and evenly coated.
For the best texture, avoid fully cooking the carrots more than one day in advance. If you want to get farther ahead, peel and cut the raw carrots up to two days before cooking and keep them refrigerated in an airtight container.
Variations
The basic maple glaze is easy to adjust with herbs, spices or a little added texture.
Savory Roasted Carrots: If you prefer a simple carrot side without the sweet glaze, make my roasted baby carrots instead.
Maple-Bourbon Carrots: Add a small splash of bourbon to the glaze before roasting. The bourbon adds warmth and balances some of the sweetness.
Maple-Herb Carrots: Add fresh rosemary or thyme for a savory note that works especially well with turkey, ham and roast beef.
Maple-Pecan Carrots: Sprinkle chopped pecans over the carrots during the final 10 minutes of roasting so the nuts toast without burning. This version is perfect for Thanksgiving.
Balsamic Maple Carrots: Finish the cooked carrots with a light drizzle of balsamic glaze to balance the sweet maple flavor with acidity.
What to Serve With Maple Glazed Carrots
Maple glazed carrots pair especially well with turkey, glazed ham, prime rib, roast beef, baked filet mignon and pork tenderloin.
The stovetop version is particularly useful for Thanksgiving and Christmas because it leaves the oven free for the main dish, stuffing and casseroles.
When planning the full holiday spread, browse my other Thanksgiving vegetable recipes and complete collection of Thanksgiving side dishes.
More Vegetable Side Dishes
Maple Glazed Carrots
Ingredients
- 2 lb whole carrots (*Note 1)
- ⅓ cup brown sugar
- ⅓ cup maple syrup (*Note 2)
- 6 tbsp unsalted butter, cut into small cubes
- ½ cup water, stovetop version only
- sea salt, to taste
- chopped parsley, optional garnish
Instructions
OVEN:
- Preheat oven to 400°. Line a rimmed baking sheet with foil and set aside.
- Trim the tops of the carrots and cut into 3" pieces on the diagonal. Add to a medium size mixing bowl along with the brown sugar, and maple syrup. Toss to combine and transfer to the baking sheet (place in a single layer).
- Evenly top the carrot pieces with the cubes of butter.
- Roast carrots, for 50-60 minutes, tossing every 20 minutes. Carrots should be tender with browned edges.
- Top with sea salt, chopped parsley, and serve.
STOVETOP:
- Trim the tops of the carrots and cut into 3" pieces on the diagonal. Add carrots, maple syrup, brown sugar, water, and butter to a large skillet over medium heat. Stir until the butter and sugar are melted. (*Note 3)
- Increase heat to medium high and bring to a boil, stirring frequently. Reduce heat to a simmer, cover, and cook for 10-12 minutes, or until carrots are tender.
- Remove lid and cook, stirring frequently, on medium-high until water is evaporated and the glaze is thickened.
- Top with sea salt, chopped parsley, and serve.