Maple & Brown Sugar Glazed Carrots
I still make this glazed carrot recipe when I want a simple side that feels special — sweet, slightly sticky, and bright with a little parsley. These maple & brown sugar glazed carrots take about 20 minutes and turn plain baby carrots into a glossy holiday-ready or weeknight side that even picky eaters will reach for. If you like sweet-salty sides that pair easily with roasted meats and grain bowls, this is one to keep in your rotation. For a fun sweet-savory spread, try pairing with easy baked treats like baked cinnamon-sugar donuts for brunch-style menus.
Why you’ll love this dish
These glazed carrots hit all the right notes: buttery, sweet, and balanced with a touch of salt and pepper. They’re fast, use pantry staples, and scale easily when you’re feeding a crowd or need a last-minute Thanksgiving side.
“Simple ingredients, stunning results — the glaze makes each carrot pop without overpowering their natural sweetness.”
- Quick: Ready in about 20 minutes from start to finish.
- Crowd-pleasing: Mildly sweet, so kids usually love them, but adults appreciate the maple depth.
- Budget-friendly: Carrots and pantry staples — no specialty shopping required.
- Versatile: Works for weeknights, holiday tables, potlucks, or as a meal-prep side.
Step-by-step overview
This recipe is straightforward: melt butter, combine brown sugar and maple syrup to make a glossy glaze, toss in carrots, season, then steam-simmer until tender. Finish uncovered over higher heat so the glaze reduces and coats the carrots. Expect two phases: a covered simmer to cook carrots through, then a short high-heat glaze-thickening step.
What you’ll need
- 1 pound baby carrots (or 1 pound whole carrots, peeled and cut into sticks)
- 2 tablespoons unsalted butter (use vegan butter to make it dairy-free)
- 1/4 cup packed brown sugar (light or dark)
- 1/4 cup pure maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon (optional; adds warmth)
- 1 tablespoon fresh parsley, chopped (for garnish)
Notes and substitutions:
- Maple syrup: Use pure maple for depth. Honey works in a pinch but changes flavor.
- Brown sugar: Coconut sugar works, though the glaze will be less molasses-y.
- Carrots: Baby carrots are easiest; larger carrots should be cut into 1/2-inch sticks for even cooking.
- Butter: Swap for olive oil or vegan butter to keep it dairy-free.
Step-by-step directions
- Wash and peel carrots if needed. Trim ends; if using whole carrots, cut into uniform sticks so they cook evenly.
- Heat a large skillet over medium heat. Add the butter and let it melt.
- Stir in the brown sugar and maple syrup. Keep stirring until the sugar dissolves and the liquid is smooth.
- Add the carrots to the skillet. Toss them in the glaze so each piece is coated.
- Season with salt, black pepper, and cinnamon if using. Stir to combine.
- Cover the skillet and reduce heat to medium-low. Cook for 10–15 minutes, stirring occasionally, until carrots are tender but still hold their shape.
- Remove the lid and raise the heat to medium-high. Cook 2–3 minutes more, stirring, so the glaze thickens and clings to the carrots. Watch carefully to avoid burning.
- Take the pan off the heat. Transfer carrots to a serving dish and sprinkle with chopped parsley. Serve warm.
Best ways to enjoy it
Serve these glazed carrots as a classic holiday side beside roast turkey or ham. They’re also lovely with pan-seared chicken, pork chops, or as part of a vegetarian plate alongside roasted Brussels sprouts and quinoa. For a casual meal, pile them next to mashed potatoes and a crisp green salad. For plating, drizzle any remaining glaze over the carrots and garnish with a few extra parsley sprigs and a grind of black pepper.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Cool to room temperature before sealing.
- Reheat: Gently rewarm in a skillet over low heat with a splash of water or extra maple syrup to loosen the glaze. Microwave on medium in short bursts, stirring in between.
- Freezing: You can freeze glazed carrots, but texture softens after thawing. Freeze in a shallow airtight container for up to 2 months. Thaw in the fridge overnight and reheat in a skillet.
- Safety: Reheat to 165°F (74°C) before serving. Discard after more than 4 days in the fridge.
Helpful cooking tips
- Uniform size matters: Cut carrots evenly so all pieces finish at the same time.
- Control the glaze: If the glaze starts to smoke or darken too much, lower the heat — burnt sugar tastes bitter.
- For shinier glaze: Finish with a small knob of cold butter off the heat and swirl to emulsify the glaze.
- Speed trick: If you’re short on time, parboil the carrots for 4–5 minutes before glazing so the skillet time is minimal.
- Make it vegan: Swap butter for 2 tablespoons olive oil or vegan butter and use maple syrup as-is.
- Batch-cooking: Double the glaze quantities for larger batches; cook carrots in a wider pan to keep them in a single layer.
Creative twists
- Citrus-maple: Add 1 teaspoon orange zest and a squeeze of orange juice to brighten the glaze.
- Spiced: Add a pinch of ground ginger or 1/8 teaspoon ground nutmeg alongside the cinnamon.
- Savory-savory: Stir in 1 teaspoon Dijon mustard for a tangy counterpoint.
- Nutty crunch: Top with toasted pecans or chopped pistachios just before serving.
- Herb swap: Use thyme or rosemary instead of parsley for an earthier profile.
- Sweet-swap dessert pairing: If you enjoy sweet-savoury combos, serve alongside simple cookies like these 3-ingredient sugar cookies for a cozy seasonal spread.
Helpful answers
Q: Can I use frozen carrots?
A: Yes. Thaw or cook from frozen in the skillet, but expect extra liquid. Drain any excess water and cook uncovered a bit longer to get the glaze to stick.
Q: How can I make these less sweet?
A: Reduce brown sugar to 2 tablespoons and cut maple syrup to 1–2 tablespoons. Add a splash of apple cider vinegar or a teaspoon of Dijon to balance sweetness.
Q: How long will they keep in the fridge?
A: Stored airtight, they stay good for up to 4 days. Reheat thoroughly before eating.
Q: Can I make these ahead for a holiday?
A: You can cook them fully, cool, and refrigerate. Rewarm in a skillet with a little extra maple syrup or butter to revive the glaze right before serving.
Conclusion
If you want another glossy glazed-carrot reference or inspiration for slight ingredient swaps, check this classic take on Glazed Maple Brown Sugar Carrots (So Easy!) – Pumpkin ‘N Spice and a practical variation at Brown Sugar Glazed Carrots – RecipeTin Eats.
Maple & Brown Sugar Glazed Carrots
Ingredients
Method
- Wash and peel carrots if needed. Trim ends; if using whole carrots, cut into uniform sticks so they cook evenly.
- Heat a large skillet over medium heat. Add the butter and let it melt.
- Stir in the brown sugar and maple syrup. Keep stirring until the sugar dissolves and the liquid is smooth.
- Add the carrots to the skillet. Toss them in the glaze so each piece is coated.
- Season with salt, black pepper, and cinnamon if using. Stir to combine.
- Cover the skillet and reduce heat to medium-low. Cook for 10–15 minutes, stirring occasionally, until carrots are tender but still hold their shape.
- Remove the lid and raise the heat to medium-high. Cook 2–3 minutes more, stirring, so the glaze thickens and clings to the carrots. Watch carefully to avoid burning.
- Take the pan off the heat. Transfer carrots to a serving dish and sprinkle with chopped parsley. Serve warm.
