Glazed with maple syrup, orange juice, and garlic, these Maple Glazed Carrots make a simple side dish that is sweet, tangy, and downright delicious!
One of the easiest, tastiest ways to prepare carrots it to make Glazed Carrots.
And while most recipe for glazed carrots are prepared with excessive amounts of butter and brown sugar, my recipe is a bit healthier, yet just as delicious.
Instead of using refined sugars, these carrots are glazed with maple syrup. But not JUST maple syrup. I add in fresh orange juice and a bit of garlic to the glaze to balance out the sweetness and give the glazed carrots a more sophisticated taste.
But most importantly, everyone loves these Maple Glazed Carrots--even my super picky eaters. They are sweet, tangy, and downright delicious.
Notes on Ingredients
- Carrots: Use peeled carrots that have been cut into 1-inch chunks, or baby carrots to cut down on prep time.
- Maple Syrup: Be sure to use pure maple syrup, not pancake syrup or the taste will be artificial and overly sweet. And feel free to use honey in place of the maple syrup for equally delicious results.
- Orange Juice: The acidity of the orange juice brings such a bright, refreshing flavor to the glaze on the carrots. It is my secret to really great glazed carrots. Because I also like to add in the zest of the orange, for an additional punch of orange flavor, I often opt to use freshly squeezed orange juice. However, if you don't have fresh oranges, use prepared orange juice and omit the orange zest.
- Minced Garlic: A little bit of fresh garlic helps to cut the sweetness of this dish, but you can certainly leave it out for a sweet version of glazed carrots.
- Butter: A bit of butter will help to round out the flavors and give the glazed carrots a rich finish. Feel free to use vegan butter or omit the butter for a dairy-free or vegan modification.
How To Make Glazed Carrots
This easy side dish comes together in about 20 minutes and in just 2 simple steps.
Step One: Parboil Carrrots
- Place the prepared carrots into a small saucepan and cover with cold water.
- Bring the water to a boil, and then reduce the heat to a simmer.
- Simmer the carrots until they are JUST fork tender. You want them still somewhat firm so that they hold their shape when glazed.
- Once fork tender drain the carrots and return to the skillet.
Step Two: Glaze the Carrots
- Add the maple syrup, butter, orange juice, salt, and garlic to the saucepan and toss to coat.
- Simmer over medium heat until the carrots are coated in a rich maple glaze. This only takes a few minutes.
- Remove the carrots from the heat and stir in the orange zest before serving.
Once glazed, dish up the carrots, add parsley for a pop of color (or keep the greens off the carrots to please the picky eaters 😉), and serve.
These Maple Glazed Carrots are a delicious side dish for your Easter dinner when paired with Baked Ham and Roasted Asparagus, but also make a simple, wholesome side dish perfect to pair with a weeknight family meal.
More Easy Vegetable Side Dishes
- Roasted Brussels Sprouts
- Green Beans Almondine
- Zucchini and Squash Saute
- Carrot Raisin Salad
- Parmesan Roasted Broccoli
Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.
If you tried this simple recipe for Maple Glazed Carrots, I would love for you to leave a comment and review.
Maple Glazed Carrots
- 1 pound carrots peeled and cut into 1 inch chunks
- ¼ cup freshly squeezed orange juice
- 1 tablespoon maple syrup
- 2 cloves garlic finely minced
- ¼ teaspoon kosher salt
- 1 tablespoon butter optional
- ½ teaspoon orange zest
- Peel and chop carrots into 1-inch coins. Place the prepared carrots in a medium saucepan and cover with cold water. Bring the water to a boil over high heat. Then reduce the heat to medium and simmer until the carrots are just fork-tender, about 10-12 minutes. Once tender, drain the water from the carrots and return the carrots to the hot pan.
- Add orange juice, maple syrup, garlic, salt, and butter to the carrots and cook over medium heat for 4 minutes, stirring frequently. Once the glaze has coated the carrots and begun to caramelize, remove the carrots from the heat.
- Stir in the orange zest and serve the glazed carrots.
Made these carrots for my family for our Sunday dinner and they gobbled them right up! The glaze makes them fancy but it's not even hard to do and makes a basic vegetable special instead of boring!
These were easy to make made a delicious side. Will definitely be making again!
i'm making this tonight and so excited to have this recipe with a glazed ham. i have a great oven roasted carrot with parmesan and garlic recipe but, so fun to try something different! my only, thing is I don't understand people suggesting peeling the carrots. they're amazing in any form not peeled. just me and thank you for what I know is going to be my new go to carrot recipe
Thanks for sharing Catherine! As long as you scrub the carrots, you are right--no need to peel 🙂
Thank you so much for this recipe. I'll be making it for potluck at church. It is delicious & perfect with my salad for dinner.
You say cook carrots in stock pan and then you talk about pan roasted which is it?
Hi Carol! These carrots are "roasted" on the stove--you can use a stock pan or large nonstick frying pan.
Thank you for this recipe!
Will condensed orange juice work?
Yes, it will work once reconstituted Karena.
Your instructions call for zest but the amount of zest was not noted in the recipe. How much would you suggest?
Hi Melinda! It is 1/2 teaspoon orange zest 🙂
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!