- 4 pounds carrots, peeled, cut on sharp diagnoal into 1/4-inch-thick ovals (about 11 cups)
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 1/2 teaspoons coarse salt
- 6 tablespoons pure maple syrup
- 3 tablespoons (packed) dark brown sugar
- 2 tablespoons chopped fresh Italian parsley
Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. DO AHEAD Can be prepared 3 hours ahead. Let stand at room temperature.
Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper.
Transfer carrots to large bowl. Sprinkle with parsley and serve.
Maple-Glazed Carrots with Warm Spices are a Favorite Fast Side
Carrots have become a staple side dish at nearly every family occasion. Kids and adults are easily won over by their natural sweetness, and they go well with various herbs and spices. These maple-glazed carrots are spiked with cinnamon and ginger for a warm burst of flavor. The recipe is perfect for Easter, Thanksgiving, or Christmas, but it’s also a great weeknight option. It’s quick to prepare, and the flavors pair beautifully with a wide range of main dishes.
This maple-glazed carrots recipe with photo was shared with us by spiceislands.com.
Ingredients in Maple Roasted Carrots
This is a super simple ingredient recipe! These items are easy to keep on hand so you can have this yummy carrot recipe whenever you want.
…and that’s it! I told you, it doesn’t get much easier than this. I love it when a crowd-pleasing recipe is this easy to make!
How to Make Maple Roasted Carrots
These Maple Roasted Carrots are seasoned mildly and the golden brown sear makes them absolutely addictive. I like to slice them thin and cook them for a long period of time so they get nice and tender. This also lets the maple flavor soak all the way through. They are like candy! I could absolutely see these on a holiday table too. Really, you can’t go wrong with this carrot recipe!
Health Benefits of Carrots
You may have grown up hearing about how good carrots are for your eyesight (and that’s true!) but they do so much more. Carrots are low in calories and offer dietary fiber. They’re high in beta-carotene, which your body turns into vitamin A. This is good for eye health but also your immune system as well as healthy skin. Go carrots!
This recipe is vegan, dairy-free, egg-free, soy-free, gluten-free, grain-free, refined sugar-free and nut-free. If you give this recipe a try, please tag your pictures @eatingbyelaine / #eatingbyelaine so I can see your creations!
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Maple Glazed Carrots with Bourbon
Ingredients US Metric
- 2 pounds carrots and/or parsnips, peeled and halved lengthwise if thicker than 1 1/2 inches (3.5 cm)
- 3 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- 3 tablespoons unsalted butter (1 1/2 oz)
- 1 medium clove garlic, grated
- 3 tablespoons bourbon
- 3 tablespoons pure maple syrup
- 2 teaspoons apple cider vinegar
Preheat the oven to 400°F (200°C). Adjust the oven rack to the middle position and line a rimmed baking sheet with foil.
Place the carrots and/or parsnips on the foil, drizzle with the oil, and toss to coat. Spread in a single layer and sprinkle generously with salt and pepper.
Roast the vegetables, turning once, until they’re tender and, if desired, slightly charred, 30 to 40 minutes.
While the vegetables are roasting, in a small saucepan over medium heat, melt the butter. Add the garlic and cook until fragrant, about 1 minute.
Stir in the bourbon, maple syrup, and vinegar, and cook until the glaze thickens enough to coat the back of a spoon, 5 to 10 minutes.
Drizzle half of the glaze over the vegetables, return to the oven, and roast until the glaze bubbles, 3 to 5 minutes.
Transfer the vegetables to a platter and drizzle with the remaining glaze. Serve hot, warm, or room temperature.
Recipe Testers' Reviews
These maple glazed carrots with bourbon are a wonderful vegetable dish and would be a good accompaniment to many dishes. Besides cutting the vegetables, there is very little hands on time. Very easy and so delicious.
I roasted my carrots and parsnips for 15 minutes on each side. With 5 minutes left, I put half of the glaze on. When they were all done, I put them on a serving dish and put the rest of the glaze on.
When I tasted the glaze, at first I thought the vinegar flavor may be too strong. Once on the parsnips and carrots, though, the flavors all came together nicely.
I have roasted parsnips and carrots before but always in duck fat. I wasn’t sure if this recipe would be as good with the glaze. I think it was and recommend it.
Carrots never tasted so good! We love roasted veggies but this smoky-sweet glaze really did elevate this dish.
The acidity of the cider vinegar bought a very nice balance to the butter and maple syrup and the bourbon added that wonderful warm smoky flavor.
We did roast the carrots and parsnips together, as instructed, but since we’re not the biggest fans of parsnips, we fought over the carrots. This dish was such a hit, I’ll definitely be making it again with just the carrots.
Say “hello” to the perfect Thanksgiving side dish! I loved the rustic look of the peeled whole carrots and parsnips roasted on the serving platter the rustic look was really amped up and made into a fancy dish with the addition of a sweet yet tangy glaze made with a combination of melted butter, garlic, thick maple syrup, apple cider vinegar and rich bourbon.
No joke: If I could rate this recipe with a 100 score, I would. Everything from the flavor, recipe instructions, visual appearance, and easy preparation make this recipe, well, just about perfect!
I really liked the idea of roasting the root veggies by themselves on a baking sheet with olive oil, salt, and pepper first without the glaze and then with the glaze just for the last couple minutes of cooking. I think making the glaze separately on the stove allows you to really keep an eye on the sauce's thickness. If you were to pour it over the veggies and cook it that way, I think it would risk burning.
That said, we adored the tender yet charred taste and appearance of the carrots and parsnips from the hot oven. The glaze reduced nicely into a sweet, buttery, and perfectly rich sauce that paired incredibly well with the good-for-you veggies. (I recommend using the best maple syrup you have, preferably Grade B for an intense flavor agent.) As for the bourbon, we had Buffalo Trace on hand, which worked very nicely.
This delectable recipe serves 4 people nicely but if it were on a Thanksgiving table with some other side dishes, it could easily serve 6 people. The only thing I would suggest adding to the finished product would be a snip of fresh parsley leaves just for a splash of color! Seriously, though, this memorable side dish just moved to the top of my Thanksgiving recipe stack for this year!
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 1/2 pounds carrots, peeled, halved if thick, trimmed into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 1 cup chicken broth
- 1/4 cup real maple syrup
- Juice of 1/2 lemon
- 2 tablespoons finely chopped fresh parsley
- Heat the butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. Once the butter foams, sauté the carrots until they are crisp-tender, about 4 or 5 minutes. Season with salt and pepper. Pour the broth and maple syrup into the pan. Cover, reduce heat to medium, and simmer for 10 minutes.
- Remove cover, and continue to cook for another 6 to 8 minutes over high heat, until the carrots are tender and glazed with the syrup. Toss with the lemon juice and parsley, and serve.
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.
Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.
Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives More Diners, Drive-Ins, and Dives and Guy Fieri Food.
Maple Glazed Carrots
These yummy sticky and sweet caramelized Maple Glazed carrots, make a great side dish. Serve them with any of my chicken recipes or other main of your choice and my syn free Garlic and Herb Roast Potatoes for a delicious meal.
This recipe is gluten free, dairy free, Whole30, vegetarian, Slimming World and Weight Watchers friendly
Slimming Eats Recipe
Extra Easy – 1.5 syns per serving
Green – 1.5 syns per serving
Original – 1.5 syns per serving
- 4 large carrots (approx 800g/28oz), sliced into batons
- 1 tsp of ghee (or oil of choice) (2 syns)
- 1 tsp of cumin seeds
- 1 tsp of wholegrain mustard (0.5 syns)
- 1 tablespoon of maple syrup (2.5 syns)
- freshly chopped Italian parsley
- Preheat oven to 220c, 425f or gas mark 7
- Add carrots to a oven proof dish, add the ghee and cumin seeds and mix it all toether thoroughly.
- Place in the oven and bake till golden (approx 30 mins)
- Whisk together maple syrup and mustard.
- Pour over carrots and place back in the oven for 10 mins, until carrots are caramelized.
- Sprinkle with freshly chopped Italian parsley.
The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx. nutritional information (using calorie count recipe analysis)
Approx. NUTRITIONAL INFORMATION
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Nutritional information is an estimate and is to be used for informational purposes only
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Maple Glazed Carrots
Simple, sweet and delicious. Great way to get your kids to eat their veggies!
- 3 Tablespoons Butter
- 3 Tablespoons Light Brown Sugar, Packed
- 1 Tablespoon Maple Syrup
- 1 pound Baby Carrots (or Whole Carrots Chopped Into Chunks)
In a medium skillet, heat the butter, sugar, and maple syrup over medium heat, stirring until smooth and the butter is melted. Add the carrots and toss to coat. Cover and reduce the heat to low. Simmer for 15 to 20 minutes or until the carrots are tender and glazed.
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Stacy Makes Cents on 1.18.2010
Yogamama on 1.10.2010
The hubby and I are not big carrot eaters, but we gobbled these up!
Esavvymom on 12.25.2009
These are super easy and so delicious! They seem very fancy when serving them with dinner. Like eating candy! My kids gobbled them up very quickly. I’m curious to try them with fresh sweet potatoes to make a candied potato (instead of the canned version). Definitely will make these again.
Wendydarling on 10.13.2009
Oh I am SO making this tonight to go with the meatloaf.
Andrealinn on 9.23.2009
Just made these for dinner and my husband declared them the best carrots EVER! Thanks for the great recipe!
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Emily on 5.14.2015
Absolutely love these carrots! I boil mine until tender before cooking them in the sauce, because my family does not like the carrots to be super crunchy, and prefer them soft. The recipe as a whole is quick and easy and it goes great with so many things! Definitely a keeper and will be a regular in my house.
Jenna on 4.6.2015
I’ve made these several times now and they are always a hit! Everyone loves them. This is my go to cooked carrot recipe.
Abigailleigh on 12.27.2011
These carrots were delicious and easy to make! I agree with the review from above, I reduced the heat as well because the carrots were not getting tender and I was afraid the sugar would burn. It did take me longer to cook them but they were good – not too sweet!
ALilBitofEverything on 11.11.2010
These carrots are awesome! However, I did reduce the cooking temp. after almost ruining the first batch. I started out cooking them like the recipe says, but after about 15 or so min., the sugar started to burn and the carrots were not tender. I reduced the heat to low, and cooked them until they were tender. It took longer, but they didn’t burn, and they finished with the rest of supper.
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