These Glazed Carrots are pan roasted with a sweet and savory glaze made from maple, orange, and garlic, for a simple side dish recipe.
If you are looking for easy vegetable side dishes, check out Oven Roasted Brussels Sprouts, Sweet and Spicy Green Beans, Zucchini and Squash Saute, or Sweet and Spicy Green Beans.
My kids are all about raw carrots.
When it comes to cooked carrots, that is a whole other story.
Unless I am preparing these pan glazed carrots. Then I get smiles for cooked carrots.
Maple Glazed Carrots
I grew up eating brown sugar glazed carrots, but now I make my glazed carrots with maple syrup and orange juice for a more sophisticated taste–not to mention a bit healthier.
These spring carrots have been pan-roasted to achieve a caramelized coating, yet still retain their crisp tender state. Then the carrots are glazed in maple syrup, orange juice, and garlic.
The natural sweetness of carrots is emphasized with a sweet maple orange glaze and fresh minced garlic cuts through the sweetness to balance this easy side dish recipe.
Trust me if my kids are willing to eat these Glazed carrots, they deserve a place on your dinner table.
The Right Pan For Pan Roasted Carrots
Before cooking these glazed carrots, you need to select the right pan.
Selecting the right pan is key in so many recipes, and when it comes to pan roasting carrots, a heavy bottomed skillet it key. You want to be sure you select a pan that will be able to evenly absorb and distribute heat to prevent the glazed carrots from burning.
But a few more things to consider:
- Be sure you have a lid that is large enough to cover your pan.
- Do not worry if your skillet does not come with a lid, just use a lid from one of my larger stock pots–you can even use a sheet pan as a lid, just be careful of condensation that will form on the bottom of the pan.
- You also want to be sure your pan is large enough for your vegetables to be spread out in an even layer but not too large that you have excess space.
- For these pan-roasted carrots, I use a 12 inch skillet cast iron skillet.
How To Make Glazed Carrots
Step One: Pan Roast the Carrots
- In a cast iron (or heavy bottom skillet) heat the coconut oil over medium-high heat.
- Once the oil has melted, add in carrots and brown on each side–about 3 minutes per side.
I choose to sear my carrots in coconut oil, because it has a high heat index, so it won’t burn as easily as butter. By using coconut oil, these glazed carrots also remain vegan and paleo friendly.
Step Two: Make Glaze for Carrots
- Mix together orange juice, maple syrup, garlic and salt.
Step Three: Cook the Carrots
- Add the maple glaze to the pan.
- You want to add in just enough liquid to just barely cover the carrots. This will ensure that you have enough liquid to properly cook the carrots before the liquid absorbs. If you use too much liquid, your carrots will overcook before the juice absorbs.
- Bring to a boil, then reduce heat to medium-low.
- Cover the skillet and cook for 5-8 minutes, or until carrots are crisp tender.
Technically, you can cook your carrots in water or stock, but I find orange juice (freshly squeezed or bottled orange juice both work) adds immense flavor to this simple carrot recipe.
Step Four: Glaze the Carrots
- Once the carrots are crisp tender, remove the lid from the pan and let the remaining liquid absorb as you gently turn the carrots every 30-45 seconds so they won’t burn. The maple syrup and garlic and orange juice will begin to get sticky and form a sweet and savory glaze over the carrots that is just perfect.
- TIP: If you find that your carrots are not cooked to the doneness you desire once the liquid has absorbed, add in 1-2 tablespoons of water at time to continue cooking your carrots to the desired consistency.
Tips on Maple Glazed Carrots
- You can use any carrots you would like for this glazed carrot recipe. I chose to use small spring golden carrots, but baby carrots work and even large carrots work. If using large carrots, just be sure to peel and either slice in 1 inch diagonal coins or in half lengthwise.
- If you are looking for sweet glazed carrots, just omit the garlic from the glaze. You may want to add in a 1/2 teaspoon freshly grated ginger to help balance the flavor cut through the sweetness of the maple orange glaze, but that is up to you.
- Maple Orange Glazed Carrots are a great make-ahead dish for entertaining.
- They can be prepared up to 2 hours before serving and taste delicious room temperature as well as warm. If you would rather serve them warm, just add a bit of water to pan and heat on low until water has absorbed.
- The cilantro is not at all necessary for serving these pan roasted carrots–it just adds a bit of fresh flavor and a pop of color.
- Be sure to use pure maple syrup for these glazed carrots. If not, the taste will be artificial and overly sweet.
- Feel free to use butter in place of coconut oil, but watch the carrots closer, as butter will burn faster.
More Carrot Recipes
Orange Glazed Carrots
Maple Orange Glazed Carrots
Ingredients
- 1 pound small carrots peeled
- 1 tablespoon coconut oil or butter
- 3/4 cup orange juice
- 1 tablespoon maple syrup
- 2 cloves garlic finely minced
- 1/4 teaspoon kosher salt
- cilantro for serving optional
Instructions
- In a cast iron (or heavy bottom skillet) heat the coconut oil over medium-high heat. Once oil has melted, add in carrots and brown on each side--about 3 minutes per side.
- Mix together orange juice, maple syrup, garlic and salt and add to carrots.
- Bring to a boil, then reduce heat to medium-low. Cover the skillet and cook for 5-8 minutes, or until carrots are crisp tender.
- Remove lid, turn heat up to medium-high and cook until liquid has evaporated, turning carrots gently as they finish cooking. This takes about 2-3 minutes.
To Make Orange Glazed Carrots, You May Need
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Kristen Chidsey
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Raw carrots are good and all but I am ALLLLLLLLL about these pan roasted glazed carrots! Totally swoon-worthy!
Thanks Jenn!!! The maple glaze totally makes these swoon-worthy!
This is my new favorite way to do roasted carrots — so flavorful!
YAY!!! I am so glad you loved this recipe Ashley!