Can I use honey or brown sugar instead of maple syrup?

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.

Can I use baby carrots?

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.

Can these be made vegan?

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.

Glazed Carrots (Step-by-Step Video)

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

Units

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!

Cook Mode Prevent your screen from going dark

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