Name: Maple Glazed Carrots
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 pound carrots (peeled and cut into 1 inch chunks); 1/4 cup freshly squeezed orange juice; 1 tablespoon maple syrup; 2 cloves garlic (finely minced); 1/4 teaspoon kosher salt; 1 tablespoon butter (optional); 1/2 teaspoon orange zest

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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

Ingredients for glazed carrots labeled on counter.

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.

Pan with carrots slices covered with water.

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.

Pan with cooked carrots with garlic, next to oranges.

Serving Suggestions

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.

Bowl of Glazed Carrots next to fresh orange slices.

More Easy Vegetable Side Dishes

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If you tried this simple recipe for Maple Glazed Carrots, I would love for you to leave a comment and review.

Maple Glazed Carrots

Glazed with maple syrup, orange juice, and garlic, these Maple Glazed Carrots make a simple side dish that are sweet, tangy, and downright delicious!

5 from 10 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 41kcal

Author: Kristen Chidsey

Ingredients

▢ 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

Instructions

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.

Notes

Carrots: Baby carrots will work in place of the diced carrots if desired. No need to cut the baby carrots.

The garlic is optional. Feel free to omit it if you don't care for garlic.

Be sure to use pure maple syrup (or honey) for these glazed carrots. If not, the taste will be artificial and overly sweet.

Pro-Tip: Zest the orange BEFORE cutting to juice.

Leftovers can be stored in an airtight container for up to 5 days. I don't recommend freezing the carrots once glazed.

Nutrition

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