Maple Glazed Carrots

These maple-glazed carrots are the perfect blend of sweet and savory, and they take just five ingredients. Tender carrots are coated in a buttery maple glaze and roasted to caramelized perfection. It's the perfect side dish. When I'm not making Sous Vide Carrots, this is the one I go with.

Course Side Dish

Cuisine American

Keyword Carrots

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 193kcal

Author Darcey Olson

Cost $4.00

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.

Notes

Note 1 - You could also use un-cut baby carrots.

Note 2 - You can use honey in place of the maple syrup, if desired.

Note 3 - Make sure to use a large skillet or pan. The carrots will not cook evenly if they're stacked in a small pan.

Nutrition