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Maple & Brown Sugar Glazed Carrots

Sweet and slightly sticky glazed carrots that turn plain baby carrots into a glossy side dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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 use pure maple for depth; honey can work but changes flavor
  • 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

Method
 

Preparation
  1. Wash and peel carrots if needed. Trim ends; if using whole carrots, cut into uniform sticks so they cook evenly.
  2. Heat a large skillet over medium heat. Add the butter and let it melt.
Cooking
  1. Stir in the brown sugar and maple syrup. Keep stirring until the sugar dissolves and the liquid is smooth.
  2. Add the carrots to the skillet. Toss them in the glaze so each piece is coated.
  3. Season with salt, black pepper, and cinnamon if using. Stir to combine.
  4. 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.
  5. 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.
  6. Take the pan off the heat. Transfer carrots to a serving dish and sprinkle with chopped parsley. Serve warm.

Notes

Store leftovers in an airtight container for up to 4 days. Reheat gently in a skillet or microwave. Can be frozen for up to 2 months; thaw in the fridge overnight before reheating.