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. Video.
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.
You may like to try these delicious oven-roasted carrot recipes: Roasted Carrots with Tahini Sauce and Sweet & Spicy Moroccan Roasted Carrots.
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
Ingredient Notes
- 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.
More favorite side dishes!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
Glazed Carrots Video
Glazed Carrots Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
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.
Ingredients
- 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!
Instructions
- 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.
Notes
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.
Nutrition
- 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
Made these for dinner last night and the flavor was amazing! I did have to do the first searing and frying in batches and then returned them all to the pan to add syrup/sauce for carmelizing. Yummy!
So glad you made them work for you!
I think my carrots were too thick because they never got fully cooked so they were not as tasty. I’ll try the recipe again with smaller carrots next time.
Larger carrots often need to simmer longer or be cut smaller, I will note this on the recipe card.
Delicious! We don’t like rosemary so I used 3 fresh sage leaves and a few inches of fresh thyme. The initial browning process took way longer than suggested in step 1 so I’d be tempted to steam them for a few minutes to start. Otherwise, it is the best glazed carrots recipe I’ve ever had! Thank you for providing it.
Glad you enjoyed Arlene!
These were fantastic.
Love this easy recipe. It was all gone, easy and great!
Thanks Claudia, so happy you enjoyed! Happy Thanksgiving and thanks for coming back and reviewing! Always appreciated.
Sylvia and Tonia , It’s a great carrot recipe, I made it yesterday while hosted a candle light dinner for me and friends in Gatineau hills at my cabin.it was a perfect match with minced chicken kebobs and toasted brown bread slices topped with chicken spread and lettuce.i added a teaspoon of honey and garnished with I table spoon of crushed walnuts and chopped lavender flowers.it was so delicious and tasty.
It looked like a piece of art in the candle light ,we enjoyed it while looking at the foggy forest from the glass windows.thanks for this recepie.
Wow what a beautiful scene! Walnuts and lavender sounds just perfect.
I made the carrots tonight for a 60’s TV Dinner Theme. Meatloaf, mashed potatoes, carrot & peas. They were delicious!!! What a hit. Thank you Sylvia & Tonia.
How fun Mary! Glad you enjoyed them!
2 questions – why does it have to be unsalted butter? What would happen if I used regular salted butter? And 2) How would I turn this into an orange glaze? Could I add orange marmalade instead of the maple syrup? Would that work?
Unsalted butter just to control salt level. You can use salted- leave out the salt and adjust to taste. The marmalade sounds awesome- I bet it will work just fine in place of maple.
Do you have any do-ahead tips?
Hi Lyndell! You could prep and cut the carrots ahead and store in the fridge until ready to use.
This would be good for sweet potatoes, too.
Yes, it would Frances!
Anyone try this with non-dairy butter instead of coconut oil to make it vegan?
We haven’t yet, but I’m sure it would taste great!
Auditioned this recipe tonight prior to Thanksgiving and it’s definitely worthy of including on a holiday menu. Made recipe as written and used the minced rosemary option. This dish made a nice presentation with the glaze and the flavors were great without being overly sweet. I’ll try using thyme as a sub for the rosemary sometime because I think that would also be nice.
Happy to hear this Lyn!
How do you think this would reheat if I made it ahead to bring to a Thanksgiving I have to travel to?
It would still taste great, it just doesn’t look as pretty.
You mentioned balsamic vinegar in the intro but did not put it in the recipe or say how much to use.
Updated the instructions, it’s in there now!
Can’t wait to try…but when does the balsamic get added
Hi Rod- updated the instructions!