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This simple Glazed Carrots recipe is a delightful addition to any meal, tender and succulent with just the right balance of sweet and tangy. Special enough for the holiday table and easy enough for weeknight dinners. Vegan-adaptable.
Glossy tender carrots cooked in a maple butter glaze, accented with fresh rosemary- an easy side vegetable dish that everyone will love! Their fresh, vibrant flavor is best experienced when prepared and served immediately. We use a modest amount of maple syrup instead of excessive sugar, along with a bit of butter (or coconut oil) creating a glossy caramel sauce. Rosemary adds a pleasant herbaceous flavor that balances the sweetness.
The carrots are cooked on the stovetop, instead of being roasted, allowing you to save precious oven space, invaluable during the hustle and bustle of holiday preparations. Plus, the stovetop method ensures that the carrots are tender and perfectly cooked. If you do happen to have any leftovers, simply store them in the refrigerator for up to 4 days. They are a great flavor boost to soups and salads.
Table of Contents
Why you will love this recipe!
- Delicious Flavor: The carrots are cooked in a maple butter glaze, which adds a wonderful sweetness to them. The caramel sauce created from the butter complements the natural flavors of the carrots, resulting in a mouthwatering dish.
- Easy to Make: This recipe is incredibly simple and requires only a few ingredients. It can be effortlessly prepared for both weeknight dinners and special occasions, making it a versatile option for any time.
- Holiday-worthy: The glossy appearance of the glazed carrots makes them a beautiful addition to the holiday table. They add a touch of elegance and color to the spread, enhancing the overall festive atmosphere.
Ingredients for Glazed Carrots Recipe
- Carrots- Use fresh carrots for the best flavor and texture. You can choose regular orange carrots or try multi-colored varieties for an interesting presentation.
- Maple Syrup- Use pure maple syrup for a natural sweetness. Avoid using artificial or flavored syrups as they may alter the taste of the dish.
- Balsamic Vinegar- This adds a tangy and slightly sweet flavor to the glazed carrots. Opt for a good quality balsamic vinegar for the best taste.
- Butter- Unsalted butter adds richness and enhances the flavor of the carrots. If you prefer a dairy-free option, you can use coconut oil as a substitute.
- Fresh Rosemary- Fresh rosemary adds a lovely aroma and herbaceous flavor to the glazed carrots. If you don’t have rosemary, you can use other fresh herbs such as thyme or sage.
- Salt & Black Pepper- These seasonings are essential for enhancing the overall flavor of the glazed carrots. Adjust the amount of salt and pepper according to your taste preferences.
See the recipe card below for a full list of ingredients and measurements.
How to make Glazed Carrots
Step One- Slice carrots juliene style about 1/2 inch thick. If your carrots are on the larger side, cut the slices thinner.
Step Two- Over medium heat, add oil to a large, heavy-bottomed skillet or pan. Add carrots, spread out evenly, and do not stir for 4-5 minutes until carrots start to sear and brown. Stir and let sit for a few more minutes cooking like this until the carrots are lightly brown on the edges.
Step Three- Add water, maple syrup, butter, rosemary, black pepper, and salt. Let it come to a boil and turn down to simmer with lid on for 5- 8 minutes until carrots are al dente, just barely fork tender (fresh carrots will cook faster).
Step Four- Remove the lid, stir, turn to low and let the liquid reduce until it becomes syrupy, stirring every few minutes or so. You want them to get caramelized and darkened. This will take about 8-12 minutes.
Glazed Carrot Recipe FAQS
We love the flavor that the maple syrup gives to the glazed carrots, you can certainly experiment with using honey or brown sugar as alternatives. Keep in mind that these substitutions may slightly alter the flavor profile of the dish.
Yes, however, baby carrots are often made by whittling down larger older carrots and are usually stored in plastic, which can affect their taste and freshness. The flavor of carrots is at its best when they still have their tops on when you buy them or of course, if they are freshly picked.
If you prefer a vegan option, you can substitute butter with coconut oil. The coconut oil will add a rich flavor and help create a caramel-like sauce for the glazed carrots. Plant-based butter may work too.
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This simple Glazed Carrots recipe is a delightful addition to any meal; tender and succulent with just the right balance of sweet and tangy. Special enough for the holiday table and easy enough for weeknight dinners. Vegan-adaptable.
- 1 1/2 lbs carrots cut into julienned 1/2 inch thick slices (uniformly sized pieces so that they cook at the same rate) If your carrots are on the larger side, cut the slices thinner.
- 1 tablespoon avocado oil or coconut oil
- 1/3 cup water
- 3 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 2 tablespoons unsalted butter (see notes for vegan option)
- 2 rosemary sprigs (if you want more rosemary flavor, mince the rosemary)
- 1/4– 1/2 teaspoon black pepper, adjust to taste
- 1/4-1/2 teaspoon salt
garnish with fresh parsley and a squeeze of orange juice if desired!
- In a large, heavy skillet or pan, over medium heat, heat the oil. Add carrots, spread out evenly, and do not stir for 4 minutes or so, until carrots start to sear and brown. Stir and let sit for a few more minutes cooking like this until the carrots are lightly brown on the edges.
- Add water, maple syrup, balsamic vinegar, butter, rosemary sprigs, black pepper and salt. Let it come to a boil and turn down to simmer with lid on for 5- 8 minutes until carrots are al dente, just barely fork tender (this will take longer when using larger carrots, fresh carrots will cook faster). See notes.
- Remove the lid, stir, turn to low let the liquid reduce until it becomes syrupy, stirring every few minutes or so. You want them to get caramelized and darken. This will take about 8-12 minutes.
Serve with a sprinkle of chopped parsley if desired.
The larger the carrots, the longer they have been in the ground and the firmer they will be. Cut them thinner and you may need to simmer them longer to get them tender.
Use coconut oil for vegan option- start with 1 tablespoon adding more if more richness is desired.
Make ahead tip: Prep and cut the carrots ahead and store in the fridge until ready to use.
- Serving Size: 1/2 cup
- Calories: 133
- Sugar: 12.2 g
- Sodium: 133.6 mg
- Fat: 6.5 g
- Saturated Fat: 2.7 g
- Carbohydrates: 18.8 g
- Fiber: 3.4 g
- Protein: 1.2 g
- Cholesterol: 10.2 mg
Keywords: glazed carrots, glazed carrots recipe, glazed carrrots stovetop