Maple Glazed Carrots
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!
Servings: 4 servings
Calories: 261kcal
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
Calories: 261kcal | Carbohydrates: 45g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 308mg | Potassium: 796mg | Fiber: 7g | Sugar: 32g | Vitamin A: 38157IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 1mg