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Maple Glazed Carrots are the perfect, easiest 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!
Maple Glazed Carrots Recipe | Easiest Side Dish
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.
Main Ingredients Needed
This delicious glazed carrots recipe only needs 7 ingredients and one pan! Start by gathering up these items!
- Baby Carrots – not the bagged kind, but the small carrots that you have to peel and chop the ends off of.
- Cold Water – to cook the carrots in.
- Salt – to season the water. Season to taste.
- Salted Butter – adds a great buttery taste contrasting the sweetness of the maple syrup.
- Real Maple Syrup – invest in some REAL maple syrup, trust me you’ll be happy you did.
- Chopped Cashews – or almonds, pecans, pistachios. Whichever nutty taste you like.
- Dried Parsley Flakes – to garnish.
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
How To Make Maple Glazed Carrots
Prep the Carrots
Prepare carrots by peeling and trimming the ends if needed. These beautiful carrots were from Trader Joes and were called “Les Petites Carrots”. Of course you can use regular carrots that have been peeled and cut into 1-inch coins.
Cook the Carrots
Place carrots into a large skillet with high sides. Fill a pan with enough cold water to mostly cover the carrots. Sprinkle with salt, cover and bring to boil. Reduce heat and simmer with the lid still on until carrots are fork tender (but not falling apart tender), 12-15 minutes. You definitely want to check these every few minutes! Don’t be afraid to cut off a small piece of carrot and try it. Or try to stab it with a fork to get a feel for how well done it is.
Drain & Glaze
Drain and place carrots back into the hot pan. Place the 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 and enjoy!
More Vegetable Side Dishes
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!
- Roasted Cauliflower Recipe
- Sweet & Spicy Acorn Squash
- Buttery Corn Casserole
- Oven Roasted Asparagus Recipe
- Green Bean Casserole
- Roasted Brussel Sprouts
- Grandma’s Cauliflower
Maple Glazed Carrots Recipe
- Place carrots into a large skillet with high sides. Fill a pan with enough cold water to mostly cover the carrots. Sprinkle with salt, cover and bring to boil. Reduce heat and simmer with the lid still on until carrots are fork tender (but not falling apart tender), 12-15 minutes.
- Drain and place carrots back into the hot pan. Place the 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 and enjoy!