My fork-tender maple glazed carrots are steamed first, then caramelized to perfection on the stovetop! I make my homemade glaze with brown sugar, maple syrup, and a hint of cinnamon to enhance the natural sweetness of the carrots.
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My Favorite Way to Make Maple Syrup Glazed Carrots
Maple glazed carrots are a treat that even my kids can’t get enough of.
The first time I served these carrots, they were one of two side dishes I put out with the main course. My daughter Leah doesn’t usually reach for carrots first when there are other items on her plate, but according to her, these veggies were the star of the show!
I didn’t think it was possible, but my son, Connor, loved them even more than Leah did. He has quite the sweet tooth and said that these carrots tasted “just like candy!”
Glazed carrots turn out delicious in the oven and air fryer, but I love making them on the stovetop because they roast up wonderfully as the glaze reduces. I can get perfect maple roasted carrots without even having to turn the oven on, which keeps the whole process simple and easy!
Looking for more carrot recipes? Try my air fryer carrots, air fryer baby carrots, or roasted carrots and asparagus. Or, try my glazed carrots in the Instant Pot!
Maple Roasted Carrots Ingredients
- Carrots – I use one pound of whole carrots, peeled and sliced! Baby carrots will work as well, but I still think whole carrots taste the best.
- Salt – Balances out the flavors in the recipe.
- Butter – Helps with the consistency of the glaze. I use unsalted butter since the recipe already calls for additional salt.
- Maple syrup – This is the key ingredient that I use to give the glaze a rich, caramel flavor.
- Brown sugar – I like using light brown sugar to add sweetness, but dark brown sugar will work just fine too!
- Cinnamon – Adds warmth, spice, and a sweet, earthy flavor.
How to Make Maple Glazed Carrots
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Peel and wash the carrots. Chop off the ends, then cut them into strips or chunks.
STEP TWO: Place the carrots in a large skillet and cover them with water. Add salt to the water, then cover the skillet with a lid. Steam the carrots for 5 to 7 minutes, stirring them occasionally.
STEP THREE: Remove the lid to release the steam. Once the water has cooked out, add the butter and allow it to melt and cover the carrots.
STEP FOUR: In a small bowl, combine the maple syrup, brown sugar, and cinnamon, then pour the mixture over the carrots.
STEP FIVE: Allow everything to simmer. Once the syrup thickens, remove the skillet from the heat and garnish the carrots with thyme if desired. Serve and enjoy!
Tips for the Best Maple Glazed Carrots Recipe
- Firm, fresh carrots provide the best results with this recipe. I find that they have the best texture and hold up well when cooked.
- I cut the carrots to a similar size when preparing them. This ensures that they cook evenly!
- I adjust the steaming time based on the thickness of the carrots. Thicker pieces will take longer to cook, while thinner ones will be ready sooner.
- Be careful not to overcook the veggies. My goal is to soften them through steaming, but I don’t want them to get mushy, either.
Maple Carrots Variations and Substitutions
- To make this recipe more colorful, I use rainbow carrots instead of just regular orange ones. I love the vibrant colors, and they taste just as delicious as they look.
- If maple syrup is unavailable, I use honey or agave as an alternative.
- For a savory twist, I swap out the cinnamon and add garlic instead!
- I garnish with fresh herbs to take the appearance and taste to the next level. My favorite herbs for this recipe are thyme, rosemary, and parsley.
- When I want to add some subtle spice, I mix in some ginger or a tiny bit of cayenne pepper.
What to Serve with Candied Carrots
I love pairing these maple syrup glazed carrots with savory meat dishes! They taste incredible with my chicken cutlets, pork chop casserole, and pork tenderloin.
When I want to serve these veggies with a hearty meal that is equally as sweet and savory, I serve them with glazed spiral ham.
Maple Glazed Carrots FAQs
Can I make maple roasted carrots ahead of time?
Yes! Maple carrots keep well in the refrigerator. I sometimes make them a few days in advance, either for meal prep or to save time later, then reheat them on the stovetop when I am ready to serve them.
How do I store leftover maple glazed carrots?
I store my leftover carrots in an airtight container and keep them in the refrigerator for up to 4 days.
How should I reheat leftovers?
My favorite way to reheat glazed carrots is on the stovetop! I add the carrots to a skillet with a little bit of butter or olive oil, then heat them until warmed through. I make sure to stir them occasionally so that they reheat evenly.
More Easy Holiday Recipes
- Instant pot mac and cheese
- Asparagus in the oven
- Cornbread stuffing
- Green bean casserole
- Sweet potato casserole
- Mushroom gravy
Easy Maple Glazed Carrots
Ingredients
- 1 lb whole carrots peeled and sliced
- ½ cup water
- ½ teaspoon salt
- 1 tablespoon butter unsalted
- 3 tablespoons pure maple syrup
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
Instructions
- Peel and wash the carrots. Chop off the ends and then cut them into strips or chunks to your desire. Make sure to try to get them to a similar size so that they will cook more evenly.
- In a large skillet place the carrots and cover them with the water. Season the carrots with the salt. Over medium-high heat, cover the skillet with a lid and steam the carrots for about 5-7 minutes (depending on the thickness of the carrots). Stir it occasionally.
- Remove the lid and allow the water to cook out. Once it has, then add the butter. Allow the butter to melt and cover the carrots.
- Combine the maple syrup, brown sugar, and cinnamon and pour it over the carrots. Allow it to simmer as the syrup thickens. Remove from the heat. Garnish with thyme, if desired.
Notes
- Firm, fresh carrots provide the best results with this recipe. I find that they have the best texture and hold up well when cooked.
- I cut the carrots to a similar size when preparing them. This ensures that they cook evenly!
- I adjust the steaming time based on the thickness of the carrots. Thicker pieces will take longer to cook, while thinner ones will be ready sooner.
- Be careful not to overcook the veggies. My goal is to soften them through steaming, but I don’t want them to get mushy, either.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat leftovers in a skillet on the stove with a little butter or olive oil on medium-low heat until they’re warmed through.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
