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Maple Glazed Carrots Recipe
Ash Tyrrell

Maple Glazed Carrots Recipe

I made these maple glazed carrots last weekend, and my whole kitchen smelled like warm cinnamon and caramel. The carrots came out tender, shiny, and perfectly sweet without feeling heavy. I love that this glazed carrots recipe uses just one skillet and a handful of pantry staples.
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Prep Time 5 minutes
Cook Time 18 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb whole carrots: Pick medium even-sized carrots so they cook at the same pace.
  • ½ cup water: It softens the carrots first so the glaze can cling later.
  • 2 tablespoons butter: Use real butter for a rich silky glaze, not margarine.
  • 2 tablespoons brown sugar: Dark brown sugar adds a deeper molasses flavor but light works too.
  • 2 tablespoons pure maple syrup: Choose 100% pure maple syrup never pancake syrup.
  • ½ teaspoon fine sea salt: Salt balances the sweetness and makes the carrot flavor pop.
  • ¼ teaspoon ground cinnamon: A small pinch adds cozy warmth without taking over.

Method
 

  1. Rinse the carrots well under cool water to remove any dirt. Peel off the outer skin with a vegetable peeler. Trim the tops and tips so each carrot looks clean and neat.
  2. Cut the peeled carrots into pieces about ½ inch thick, slicing at an angle. Diagonal cuts give you more surface area, which means more glaze in every bite. Try to keep the pieces the same size so they cook evenly.
  3. Place the sliced carrots in a large skillet and pour in the ½ cup of water. Cover the pan and cook over medium heat for about 7 minutes. The carrots should start to soften but still hold their shape.
  4. Remove the lid and add the butter, brown sugar, maple syrup, salt, and cinnamon. Stir gently until the butter melts and the sugar dissolves. The liquid will begin to look syrupy and golden right away.
  5. Keep cooking uncovered for another 7 to 8 minutes, stirring now and then. The glaze will thicken and coat the carrots in a shiny layer. Stop when the carrots are as tender as you like them.
  6. Take the skillet off the heat and spoon the carrots onto a serving dish. Pour any extra glaze from the pan over the top. Serve right away while the glaze is still warm and sticky.

Notes

  • I always soften the carrots in water before adding the glaze. It lets the syrup soak into each piece instead of just sitting on the surface.
  • I cut my carrots on a steady ½ inch thickness. Thin pieces turn mushy for me, and thick ones stay hard in the middle.
  • I use dark brown sugar when I want a richer, almost toffee-like taste. Light brown sugar is fine when I want a milder glaze.
  • I stir often during the last few minutes. This keeps the sugar from catching on the bottom of the pan.
  • When I'm short on time, I drain the leftover water before adding the glaze. It speeds up the thickening and still tastes great.
  • I taste before serving and add a tiny pinch of salt if the glaze feels too sweet.