Maple Glazed Carrots

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Maple Glazed Carrots are PERFECT for a holiday table because they're made with simple ingredients like brown sugar, maple syrup, butter, thyme, and balsamic vinegar, ready in under 30 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 261kcal

Author: Jacqui

Equipment

1 Saucepan
1 medium skillet

Ingredients

2 pounds carrots peeled and cut in half lengthwise
3 tablespoons unsalted butter melted
1/4 cup pure maple syrup
3 tablespoons brown sugar
1/2 tablespoon balsamic vinegar
1/2 teaspoon cinnamon
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme)
1/2 teaspoon garlic powder
1/4 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste

US Customary - Metric

Instructions

In a saucepan cover carrots with water and bring to a boil over medium heat. Reduce to a simmer and cook for 10-15 minutes, or until the carrots are just fork-tender. Drain the water and set carrots aside.
In a skillet over medium-high heat melt butter. Add the maple syrup, brown sugar, balsamic vinegar, thyme, and cinnamon to the melted butter, stirring everything together until well-combined. Simmer for 2-3 minutes, stirring, until the glaze thickens enough that it sticks to the spoon.
Add the cooked carrots to the skillet and stir everything together until carrots are evenly coated in the maple glaze. Cook for 1-2 minutes, then season with salt and pepper to taste before serving.

Notes

Click on the time in the instructions to start a timer!

Storage

Refrigerate in an airtight container for 2-3 days.

Freeze for 2-3 months in a freezer-safe container. The texture of the carrots can change after being frozen, so I recommend just making them fresh.

Cooking Tips

When you're simmering the glaze, it should be thick enough that it sticks to the spoon, and if you move the sauce in the pan it stays in place for a few seconds.
Check the carrots with a fork. It should be able to go through easily, but the carrot shouldn't completely fall apart.
Boiling the carrots helps make them soft, because once they're in the saucepan we're just coating them in the glaze.
Make sure you drain the water completely before adding the carrots to the saucepan.
This recipe also works great with honey in place of maple syrup. You can also use equal parts of brown sugar instead for a more cost-effective version.
If you don't have larger carrots or you don't feel like cutting and peeling, you can use a bag of baby carrots instead.

Nutrition