Home » Side Dish Recipes » Maple Glazed Carrots (+Video)
ByBrandie
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This Maple Glazed Carrots recipe has 4 ingredients and it comes together quickly. Butter, brown sugar and maple syrup make the most amazing glaze!
AN EASY GLAZED CARROTS RECIPE
I don’t know about you but I’m a side dish kinda gal.I think that is what I love most about buffets and potlucks – all the side dish choices!I get positively giddy. I think I could fill an entire plate up with sides and be as happy as a clam. One of my favorites are these maple glazed carrots.
CAN I SUBSTITUTE THE MAPLE SYRUP?
Absolutely! You can use honey instead of maple syrup. You can use real maple syrup or the corn syrup kind found in grocery stores. Whatever your family loves and will eat!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- brown sugar
- maple syrup
- baby carrots
HOW TO MAKE GLAZED CARROTS:
In a medium skillet, heat the butter, sugar, and maple syrup over medium heat, stirring until smooth and the butter is melted.
Add the carrots and toss to coat. Cover and reduce the heat to low.
Simmer for 15 to 20 minutes or until the carrots are tender and glazed.
CRAVING MORE?
- Honey Glazed Carrots
- Italian Green Beans
- Creamy Potato Packets
- Honey Glazed Sweet Potatoes
- Sweet Potato Casserole
- Air Fryer Carrots
- Seasoned Cauliflower
- Holiday Roasted Brussels Sprouts
Originally published: October 2011
Updated and republished: September 2019
Maple Glazed Carrots (+Video)
Maple Glazed Carrots recipe has 4 ingredients and it comes together quickly. Butter, brown sugar and maple syrup make the most amazing glaze!
4.91 from 20 votes
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Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Ingredients
- 3 tablespoons salted butter
- 3 tablespoons brown sugar, packed (light or dark)
- 1 tablespoon maple syrup
- 1 pound baby carrots
Instructions
In a medium skillet, heat the butter, sugar, and maple syrup over medium heat, stirring until smooth and the butter is melted.
Add the carrots and toss to coat.
Cover and reduce the heat to low.
Simmer for 15 to 20 minutes or until the carrots are tender and glazed.
Video
Notes
- Honey can be substituted for the maple syrup.
Course: Side Dish
Cuisine: American
Nutrition
Calories: 163kcal | Carbohydrates: 21g | Fat: 8g | Sodium: 167mg | Fiber: 3g | Sugar: 17g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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I’m a carrot cruncher from wayback (what’s up doc) great recipe,keep’m comingReply
Super delicious and easy!Reply
Thank you for including the nutritional information with your recipes.
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Will be making a 15 pound batch for a large gathering at scout camp— have not made them in awhile but got great reviews in the pastReply
Love this recipe! I was wondering the same as Janet. Will this recipe work in a slow cooker? If so, how long should I cook it and at what setting?Reply
Will this recipe work in slow cooker. If so, how long on low or would you do high?
ThanksReply
Delicious !!!!Reply
Thanks so much Mimi!
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I always do something similar to yam and sweet potato, but never thought of baby carrots. This is a great idea. And I always bake the yam or sweet potato first then just coated them with syrup. Because I am always afraid to burn the syrup if cooking it for too long. this time, guess I will try baby carrot. 🙂Reply
These look great. A wonderful, delicious, quick side. Thanks for sharing them!Reply
So good! A new favorite side for this family!Reply
Hi Samantha – thank you for the comment! So happy you liked this recipe!
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Pam, thank you so much! I hope you enjoy all the recipes you try!! Happy New Year!
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I just printed out several of your recipes that I have read throughout the year- and thought they looked wonderful. Now it is my goal to make each one. I know that my family will enjoy them.Your little boy is precious. I have 2 sons, ages 21 and 23.
Thanks for sharing with us. Happy New Year to you and your family!
Pam
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My fridge just broke and I'm trying to cook all the contents! This is just perfect for our mini carrots.
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These look so good! Carrots are one of my favorite side dishes.
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YES oh YES! I'm a side dish kinda gal too! I love glazed carrots – this is such a simple recipe too. And homemade maple syrup can't be beat either. Thanks much for sharing.
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I'm always on the hunt for a new side dish. This one sounds yummy and fall-ish. Thanks Brandie.
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These look delicious! Might be on our Thanksgiving table! Thanks for sharing!
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Carrots are a hit at home, ever more making this recipe you have shared, nice and glossy looking carrots.
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I make glazed carrots for a snack all the time…. A little honey, a little dill, some cooked carrots. Perfection.
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Your pictures are amazing and these carrots look scrumptious!!! Thanks for sharing =))
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These look delicious!
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AH-mazing!! I love side dishes too. I LIVE for the side dishes during Thanksgiving, haha. I love your carrots! My mom and I make something VERY similar to this. They are a fantastic side. Sweet and crunchy and delish!
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Ok, I admit it; I'm a buffet gal as well. I love trying all the new dishes provided.
Side dishes are what make the world go round. Maple and carrots; yum. This looks fantastic.
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Definitely a family favorite here — we use the "real" stuff too and I was pleased to get a quart of the good stuff from our trip to Vermont this past summer!
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