Maple Glazed Carrots
Sweet, tender carrots coated in a glossy maple and butter glaze come together in just about 20 minutes, making them perfect for busy weeknights and holiday feasts alike.
Equipment
- Large nonstick or stainless steel skillet - 12-inch / 30 cm recommended
- Vegetable peeler
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring spoons
- Measuring cups
- Tongs - optional, for tossing
- Serving platter or bowl
- Skillet lid
Ingredients
- 2 lbs carrots - 900g, peeled and cut into 2-inch (5 cm) diagonal pieces (or use baby carrots)
- 3 tablespoons unsalted butter - 42g
- 3 tablespoons pure maple syrup - 45ml, Grade A Dark for more robust flavor
- 0.5 teaspoon kosher salt - 1.5g
- 0.25 teaspoon ground cinnamon - 0.5g
- 1 tablespoon fresh lemon juice - 15ml
- 0.25 cup water - 60ml
- fresh parsley or thyme - for garnish (optional)
Instructions
- Peel carrots, trim ends, and cut on a diagonal into 2-inch (5 cm) pieces. If using baby carrots, rinse and pat dry.
- Melt butter in a large skillet over medium heat. Add carrots and water, then cover and cook for 8-10 minutes until fork-tender.
- Remove lid and let any remaining water cook off for 1-2 minutes. Drizzle with maple syrup and sprinkle with salt and cinnamon.
- Increase heat to medium-high and cook uncovered, stirring frequently, for 3-5 minutes until glaze is thick and glossy.
- Remove from heat, stir in fresh lemon juice, and transfer to a serving platter. Garnish with fresh herbs if desired.
Notes
- Maple syrup matters: Always use 100% pure maple syrup, not pancake syrup. Grade A Dark Robust gives the richest flavor.
- Water is essential: Don't skip the water at the start. It steams the carrots so they cook through before the glaze reduces.
- Cut evenly: Uniform pieces ensure all carrots cook at the same rate. Take the extra minute to cut them evenly.
- Watch the glaze: Sugar burns quickly. Once the glaze starts thickening, stir constantly and don't walk away.
- Lemon off heat: Add lemon juice after removing from heat so it brightens the dish without evaporating.
- Make ahead: Cook carrots through Step 3 (until fork-tender) up to 1 day ahead. Refrigerate, then finish with glaze before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of water.
- Freezer friendly: Freeze cooled carrots in a freezer-safe container for up to 2 months. Thaw overnight before reheating.
- Vegan option: Swap butter for vegan butter or coconut oil for a dairy-free version.
- Add nuts: Toasted pecans or walnuts scattered over the top add wonderful crunch and flavor.