Maple Glazed Carrots
Maple Glazed Carrots are the perfect balance of sweet, buttery, and lightly herb-infused flavor, they're an easy side dish that works for weeknight dinners and holiday meals alike. With just a handful of ingredients, these carrots cook until tender in a glossy maple-thyme glaze that reduces into a rich, syrupy coating.
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A Quick Look at the Recipe
✅ Recipe Name: Maple Glazed Carrots
🕒 Ready In: ~25 minutes
👪 Serves: 4 servings
🍽 Calories: ~250 per serving (estimated)
🥣 Main Ingredients: Carrots, maple syrup, butter, thyme
📖 Dietary Info: Naturally gluten-free; dairy-free option included
👌 Difficulty: Easy - simple stovetop method
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This stovetop method keeps things simple, no oven, no long roasting time, just a quick simmer until the sauce thickens and the carrots soften. You can easily make them dairy-free with coconut oil, and they're naturally gluten-free, which makes this a great holiday or weeknight side dish.
If you're planning a full meal, these maple glazed carrots pair perfectly with Pecan Crusted Salmon, Lemon Rosemary Chicken, or Turnip Greens for an easy, complete dinner.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Maple Roasted Carrots:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Maple Glazed Carrots:
- Recipe Notes & Tips:
- How to Store:
- Maple Glazed Carrots FAQs:
- More Side Dish Recipes You'll Love
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- Maple Glazed Carrots
Why You'll Love these Maple Roasted Carrots:
Naturally sweet and savory: Maple syrup, butter, and thyme create a simple glaze that makes the carrots taste warm and flavorful.
Quick stovetop method: No roasting required, just simmer until the glaze thickens and the carrots turn perfectly tender.
Great for holidays or weeknights: Fancy enough for Thanksgiving, but easy enough for a regular dinner.
Easily dairy-free: Swap the butter for coconut oil for a dairy-free version that still tastes rich and delicious.
Kid-friendly side dish: The natural sweetness makes this a vegetable even picky eaters enjoy.
Key Ingredients:
- carrots. Peeled and sliced so they cook evenly and absorb the maple glaze as it thickens.
- maple syrup. Adds natural sweetness and reduces into a glossy glaze that coats the carrots.
- butter. Brings richness and helps the glaze cling to the vegetables, swap for coconut oil to keep the recipe dairy-free.
- thyme. Adds a warm, earthy flavor that pairs perfectly with the maple syrup. Use dried or fresh.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it dairy-free: Swap the butter for coconut oil. It melts smoothly and keeps the glaze rich without any dairy.
- Use baby carrots: If you prefer, replace sliced carrots with whole baby carrots. Increase the cooking time slightly until tender.
- Try fresh herbs: Substitute the dried thyme with fresh thyme or rosemary for a brighter, more aromatic flavor.
- Add citrus: A splash of orange juice or zest adds brightness and balances the sweetness of the maple syrup.
- Roast instead of simmer: Toss the carrots with maple syrup, butter (or coconut oil), thyme, salt, and pepper, then roast at 400°F for 20-25 minutes for caramelized edges.
How to Make Maple Glazed Carrots:
- Step 1: In a large skillet, melt butter over medium heat and add maple syrup.
- Step 2: Add in carrots, sprinkle with thyme, salt and pepper. Allow to cook for 20 minutes until syrup cooks down to thick sauce and carrots are tender.
Recipe Notes & Tips:
- Slice carrots evenly: Uniform pieces cook at the same rate and give you a consistent, tender texture.
- Simmer uncovered: Leaving the skillet uncovered helps the maple syrup reduce into a thick, glossy glaze.
- Stir occasionally: This keeps the carrots coated and prevents the glaze from burning as it thickens.
- Adjust sweetness: If you prefer a less sweet dish, reduce the maple syrup slightly or add an extra pinch of salt to balance it.
- Use fresh thyme for garnish: A sprinkle of fresh thyme at the end brightens the flavor without overpowering the glaze.
- Don't rush the reduction: Let the glaze thicken naturally, turning up the heat too high can cause scorching.
How to Store:
Refrigerator: Allow the carrots to cool completely, then transfer them to an airtight container. Store in the fridge for 3-4 days. The glaze will firm up slightly as it cools.
Reheating: Warm the carrots in a skillet over low heat with a splash of water or a small pat of butter/coconut oil to loosen the glaze.
Freezer: Maple glazed carrots freeze well. Spread them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the refrigerator and reheat gently to restore the glaze.
Maple Glazed Carrots FAQs:
Yes, maple glazed carrots can be made ahead of time. Cook them completely, let them cool, and refrigerate for up to 3-4 days. Reheat gently in a skillet with a splash of water or butter/coconut oil to bring the glaze back to life.
Yes, you can roast maple glazed carrots for caramelized edges and deeper flavor. Toss the sliced carrots with maple syrup, butter or coconut oil, thyme, salt, and pepper, then roast at 400°F for 20-25 minutes, stirring halfway through.
To make maple glazed carrots dairy-free, simply replace the butter with coconut oil. It melts smoothly, helps the glaze thicken, and keeps the dish naturally gluten-free with the same sweet and savory flavor.
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Maple Glazed Carrots
Ingredients
- 1 pound carrots, peeled and sliced
- ½ cup maple syrup
- ¼ cup butter
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- In a large skillet, melt butter and add maple syrup.
- Add in carrots, sprinkle with thyme, salt and pepper then mix to coat carrots in maple mixture.
- Allow to cook for 20 minutes until syrup cooks down to thick sauce and carrots are tender. Remove from heat and garnish with fresh thyme.
Nutrition
Notes
- Slice carrots evenly: Uniform pieces cook at the same rate and give you a consistent, tender texture.
- Simmer uncovered: Leaving the skillet uncovered helps the maple syrup reduce into a thick, glossy glaze.
- Stir occasionally: This keeps the carrots coated and prevents the glaze from burning as it thickens.
- Adjust sweetness: If you prefer a less sweet dish, reduce the maple syrup slightly or add an extra pinch of salt to balance it.
- Use fresh thyme for garnish: A sprinkle of fresh thyme at the end brightens the flavor without overpowering the glaze.
- Don't rush the reduction: Let the glaze thicken naturally, turning up the heat too high can cause scorching.
my all time favorite carrot recipe!
These are a guaranteed way to get your kids to eat vegetables...they are seriously better than candy. Love that it uses maple syrup to sweeten.