Marry Thompson This Maple-Glazed Carrots recipe is a tender and caramelized recipe, which is made with fresh carrots and pure maple syrup. It’s an ideal side dish, ready in about 45 minutes.
Jump to RecipeMaple-Glazed Carrots Recipe Ingredients
- 3 Tbsp. salted butter
- 1/3 cup pure maple syrup
- 1 Tbsp. fresh thyme, chopped
- 2 tsp. coriander
- 1 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 lb. carrots, halved or quartered lengthwise and cut into 2- to 3-inch sticks
- 4 shallots, peeled and cut into wedges through the root
- 2 Tbsp. white wine vinegar
How To Make Maple-Glazed Carrots
- Prep Oven and Make Glaze: Position an oven rack in the bottom third of the oven and preheat to 425ºF. In a small saucepan, melt the butter over low heat. Whisk in the maple syrup, thyme, coriander, salt, and pepper to create the glaze.
- Roast the Carrots and Shallots: Spread the carrots and shallots in a single layer on a large, rimmed baking sheet. Drizzle the maple-butter mixture over the top and toss well to coat everything. Roast for 35 to 40 minutes, tossing halfway through, until the carrots are tender and the glaze has caramelized.
- Finish with Vinegar and Serve: While the vegetables are still hot from the oven, drizzle them with the white wine vinegar and toss well to combine. Transfer to a serving dish and serve immediately.
Recipe Tips
- How to get the best caramelization? The most important step is to not overcrowd the pan. Spreading the carrots and shallots in a single, even layer allows them to roast and caramelize instead of steaming. Tossing them halfway through also ensures they cook evenly.
- Can I make these ahead of time? Yes, this is a perfect make-ahead side dish. You can roast the carrots completely, let them cool, and store them in an airtight container in the refrigerator for up to 2 days. Reheat on a baking sheet in a 400°F oven until hot.
- What kind of carrots are best? Any type of carrot works well. The key is to cut them into uniform sticks so that they all cook at the same rate.
- Why add vinegar at the end? The final toss with a bright, acidic vinegar is a secret chef’s trick! It cuts through the sweetness of the maple syrup and the richness of the butter, perfectly balancing and brightening the flavors of the finished dish.
What To Serve With Maple-Glazed Carrots
These are a classic side dish that is perfect for a special Sunday dinner or a holiday meal. They are an incredible accompaniment to roasted meats. Serve them alongside:
- A glazed Holiday Ham
- A whole Roasted Chicken or Turkey
- Pan-seared Pork Chops
- A classic Pot Roast
How To Store Maple-Glazed Carrots
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the carrots on a baking sheet in a 400°F oven for 5-10 minutes until they are heated through and the glaze is bubbly again.
Maple-Glazed Carrots Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 210 kcal
- Carbohydrates: 32g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Sugar: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you don’t have pure maple syrup, you can substitute it with an equal amount of honey or packed light brown sugar. The flavor profile will be slightly different but still delicious.
It is recommended for the best texture, especially if your carrots have thicker skin. However, if you are using young, thin-skinned carrots, you can simply scrub them well and leave the peel on for a more rustic dish.
Yes. For a stovetop version, melt the butter in a large skillet, add the carrots and shallots, and sauté for a few minutes. Add the glaze ingredients along with about 1/4 cup of water, bring to a simmer, then cover and cook until the carrots are tender, stirring occasionally. Uncover for the last few minutes to let the glaze thicken.
Try More Recipes:
Maple-Glazed Carrots Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings10
minutes40
minutes210
kcalTender roasted carrots and shallots tossed in a sweet and savory glaze of pure maple syrup, butter, and fresh thyme, finished with a bright splash of vinegar.
Ingredients
2 lb. carrots, cut into sticks
4 shallots, cut into wedges
3 Tbsp. salted butter, melted
1/3 cup pure maple syrup
1 Tbsp. fresh thyme, chopped
2 tsp. coriander
1 1/2 tsp. kosher salt & 1/4 tsp. black pepper
2 Tbsp. white wine vinegar
Directions
- Preheat oven to 425ºF.
- In a small bowl, whisk together the melted butter, maple syrup, thyme, coriander, salt, and pepper.
- On a large, rimmed baking sheet, toss the carrots and shallots with the butter mixture until evenly coated.
- Spread in a single layer and roast for 35 to 40 minutes, tossing halfway through, until tender and caramelized.
- While the vegetables are still hot, drizzle with the vinegar and toss well to combine before serving.
Notes
- The most important tip for this recipe is to not overcrowd the pan; this ensures the carrots roast and caramelize rather than steam.
- The final toss with vinegar is a crucial step that brightens the entire dish and balances the sweetness of the glaze.
- For the best, most authentic flavor, it is essential to use 100% pure maple syrup, not pancake syrup.
- This is a perfect make-ahead side dish for the holidays. Just roast them ahead of time and reheat in a hot oven before serving.