These maple glazed carrots are so easy to make and the sweet, buttery glaze scented with maple syrup and thyme is absolutely delicious. A great side dish for pork chops or roast chicken and a welcome addition to your holiday table.
Table of Contents
- Carrots. I used whole baby carrots but you could use large carrots and slice them into chunks too.
- Maple syrup.
- Brown sugar.
- Fresh thyme. Other fresh herbs like rosemary also works well with carrots.
- Salt. I didn’t add black pepper but you are welcome to.
How to make maple glazed carrots
This recipe couldn’t be easier and only requires a large frying pan or skillet. Peel the carrots then add to the pan then pour in 3 cups of water. Place over medium-high heat and cover with a lid then allow to come to a boil then simmer until the carrots are fork tender and the water has almost evaporated completely.
Remove the lid from the pan then add the butter, brown sugar, maple syrup and fresh thyme. Season with a generous pinch of salt then allow the sugar to caramelize, tossing the carrots for 5-7 minutes until they are glossy with the maple glaze. Remove from the heat and serve with a sprinkle of fresh parsley (optional).
Can I make this in an oven?
Yes, roasting carrots is a great way to add flavor. I love making this on the stovetop (especially handy when you want to save oven space for something like Thanksgiving dinner). I would still steam or boil the carrots until tender then add to a rimmed baking sheet and add all the glaze ingredients and roast until caramelized and sticky.
Can I make this ahead?
This carrot recipe can be made up to 2 hours ahead and reheated over medium heat until hot throughout. Leftovers can be kept in an airtight container in the fridge for up to 4 days – the glaze will be quite watery but the taste will still be great.
These carrots are a great side dish for simple weeknight dinners but makes an impressive, tasty side dish for holiday dinners served alongside turkey or baked ham.
Honey, maple syrup or golden syrup (a British classic) are all delicious on carrots. I would suggesting adding a few tablespoons of brown sugar too to really coat the carrots in the glaze.
Roasting is a great way to concentrate any vegetable’s flavor. Sautéing is great too as you can easily add aromatics like herbs and garlic to compliment the carrots.
Maple Glazed Carrots
- 1 kg (2lb) baby carrots peeled
- 2 tbsp butter
- 4 tbsp maple syrup
- 2 tbsp brown sugar
- 3 sprigs fresh thyme
- 1 tsp salt
- Peel the carrots then add to a large pan or skillet. Pour in 3 cups of water and season with salt then place the pan over medium-high heat.
- Cover with a lid then bring to a boil and allow to simmer for 10 minutes or until the carrots are fork tender and most of the water has evaporated.
- Add the butter, brown sugar, maple syrup and thyme then toss the carrots, allowing them to caramelize for 5-7 minutes until glossy.
- Remove from the heat and serve.