Maple Glazed Carrots are the perfect, least fussy side dish for any holiday or Sunday supper. Delicious on their own, or fabulous with ham or turkey, these glazed carrots won’t be forgotten anytime soon. Only one pan required!
Most of the time, roasted or glazed carrots are the thing people are not reaching for first at the dinner table. Until now. I love adding color, flavor and texture to all of my recipes to make them stand out. The addition of butter, real maple syrup, parsley flakes and chopped cashews to this somewhat traditional side dish certainly makes it anything but boring. Sweet, buttery and crunchy, after one bite you’ll forget you’re eating vegetables.
How to make glazed carrots:
- Place your carrots in a shallow pan, cover with salted water and bring to a boil. Cook until fork tender and drain.
- Place your pan back on the heat and add in the butter, maple syrup, parsley flakes and nuts.
- After three minutes of stirring and tossing, your carrots will be ready for serving!
What if I don’t have maple syrup?
If you don’t have real maple syrup, here are other substitutions that will work just as well. I love the maple flavor on my carrots, but any of these are great substitutions. Simply substitute 1:1 in my glazed carrot recipe below:
- agave syrup
- light corn syrup
- brown sugar
- granulated cane sugar
And since you’re probably making these carrots for something special, here are some other delicious sides you won’t want to go without. All delicious and tested by me and my family. Happy cooking, friends!
Other delicious side dishes:
- Funeral Potatoes
- Perfect Scalloped Potatoes
- Ultimate Mashed Potatoes
- Brussels Sprouts with Bacon and Cashews
- Twice Baked Sweet Potatoes
- Macaroni and Cheese
Maple Glazed Carrots
Maple Glazed Carrots are the perfect, least fussy side dish for any holiday or Sunday supper. Delicious on their own, or fabulous with ham or turkey.
Place carrots into a large skillet with high sides. Fill pan with enough cold water to mostly cover the carrots. Sprinkle with salt, cover and bring to boil. Reduce heat and simmer with lid still on until carrots are fork tender (but not falling apart tender), 12-15 minutes.
Drain and place carrots back into hot pan. Place pan over medium heat and add in butter, maple syrup, cashews and parsley flakes. Cook 2-3 minutes or until all carrots are glazed with butter and syrup. Serve.