maple glazed carrots
Hi folks, I have my favorite Maple Glazed Carrots recipe to share with you today. They have a smidge of butter, shallot and a touch of cinnamon. They’re great as a simple stove-top side dish to make for Thanksgiving, or for for any day of the week.
This recipe is excerpted from my cookbook, Maple. I originally shared it here on the blog on October 20th, 2015. This post contains affiliate links.
These maple Glazed Carrots are so classic and yummy! I love the warm cinnamon flavor and the savory vinegar, salt and shallot to balance the sweetness from the maple and carrots. I love them with roasted chicken. And it’s almost goes without saying that they make a great side dish for Thanksgiving!
How to Make Maple Glazed Carrots
Prepare The Carrots
First start by peeling the carrots. I like this vegetable peeler because it is sharp and easy to hold and they’re really inexpensive. As I explained in my post about how to make chicken stock, carrot peels are bitter, so removing them will help the flavor of the glaze be sweeter.
Cut the carrots into 1/4-inch thick slices. Cutting them uniformly will help them soften and cook at the same rate.
Mince the Shallot
Shallots are a great way to add savory nuance to the flavor of this glazed carrot recipe and helps to balance the sweetness of the maple syrup. That way this doesn’t taste like dessert! Shallots can be described as a marriage of an onion and garlic.
- Shallots often come with two lobes attached, you’ll only need one lobe of the shallot for this recipe. Break them apart. You can save the other half for the dressing in this wild rice salad.
- Remove the stem end and most of the root end.
- Then cut the shallot in half. That makes it very easy to remove the skin.
- Next, lay the shallot cut-side down on the cutting board, and mince it in the same way you would dice an onion, but on a much smaller scale.
Sauté the Shallot in Butter
If you’re prepping other recipes at the same time (especially on Thanksgiving), go ahead and measure out the spices and maple syrup so you can simply dump everything into the saucepan when the time comes.
Then start out the process of cooking the glazed carrots by melting one tablespoon of unsalted butter in a skillet or sauté pan. Add the minced shallot and stir it in the butter for a minute or two just to soften it and let it start to brown a little bit in the butter.
Cooking Liquid for Glazed Carrots
To stop the shallots from browning too much, add in the ingredients for the maple glaze.
You’ll need water (this will add moisture to cook the carrots through before the glaze can be thickened.)
Add in 1/4 cup maple syrup (more below on that) cinnamon and salt.
Bring that mixture up to a simmer to dissolve the salt.
Which Type of Maple Syrup To Use in Glazed Carrots
My husband and I have a small batch maple syrup business, and we sell our Vermont maple syrup here. If you’re not familiar with how maple syrup is made, you can read more about it over on our website for Little Hill Sugarworks. Our maple syrup is different that what you can buy at the grocery store or Whole Foods because it comes from a single source. Like wine, maple syrup has terrior, and you can only taste that when you buy it from a single source sugarmaker. We appreciate your support!
No matter where you get your syrup, I recommend that you buy Grade A Dark Robust maple syrup for cooking because it has the strongest maple flavor.
Cook the Carrots in the Maple Syrup Mixture
Add the carrots in at this point and continue cooking for just a few minutes. You want the carrots to soften up so keep the lid on to let them steam in the syurp mixture. Test to see if they are tender with a fork. You want the fork to go in, but not slide out easily because the carrots will continue cooking in the next step.
Add Vinegar and Reduce the Glaze
Next add in apple cider vinegar. I know maple and vinegar sounds like a strange combination, but the tangy vinegar is a must in this glazed carrots recipe. If you leave it out, your carrots will be far too sweet. I even add vinegar to my maple turkey chili and my apple cake too! I used apple cider vinegar in this recipe, but white vinegar or red wine vinegar would work in a pinch too!
Remove the lid at this point because now your goal is to let the moisture evaporate and to let the syrup glaze thicken and coat the carrots. This takes about 5 minutes and the carrots will need to be stirred regularly so they soften up completely and evenly.
What To Serve With Maple Glazed Carrots
- As I said before these Maple Glazed Carrots go great with Thanksgiving Dinner, so you will have to add that to your menu this year for sure.
- I also like to make them to go with Crispy Skin Chicken, which we have several times a month. It is one of my family’s favorite dinners, and I love how hands-off it is to make.
- If you want to make the flavors of Thanksgiving, but you want less of a commitment, you can make this Chicken and Leek Shepherd’s pie. And I would even make my mom’s 10 minute cranberry relish to go with it.
- For a basic Sunday supper you can make my baked Macaroni and Cheese with Broccoli and serve these Maple Glazed Carrots on the side, and you will have a clean plate club meal. I guarantee it!
How to Make Maple Glazed Carrots in Advance
- If you are trying to get some of your side dishes prepared in advance, you can make these maple glazed carrots two days ahead.
- To reheat them you can microwave them, loosely covered, for four minutes, stirring occasionally.
- You can also reheat them on the stove-top. To do so, transfer the glazed carrots into a saucepan, and add 1/4 cup water. Cover and bring it it to a simmer, stirring often. Then remove the lid and cook the carrots, stirring often until they are heated through and the glaze is thick, about 5 minutes.
Don’t miss this Ultimate Guide to Carrots! Thanks so much for reading. If you make these Maple Glazed Carrots, please come back and let me know by leaving a star rating and review.
These maple glazed carrots are so delicious at this time of year. I serve them with roasted chicken but they are also great as a Thanksgiving side dish.
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1/4 cup water
- 1/4 cup pure maple syrup, dark or amber
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground cinnamon
- 5 cups sliced carrots, about 1/4-inch thick
- 4 teaspoons apple cider vinegar
- Heat butter in a large heavy skillet over medium-high heat. Add shallot and cook, stirring, 1 to 2 minutes, until soft and browned.
- Add water, syrup, salt, and cinnamon. Increase heat to high and bring to a boil, stirring occasionally. Add carrots and return to a simmer, stirring occasionally.
- Cover, reduce heat to medium to maintain a lively simmer, and cook, stirring once or twice, 4 to 6 minutes, until carrots are crisp-tender.
- Remove lid and stir in vinegar. Increase heat to medium-high and continue cooking, stirring often, 3 to 5 minutes, until liquid has thickened and carrots are coated. Serve warm.
For the best maple flavor use Grade A dark (robust) pure maple syrup.
To make this recipe vegan, substitute 1 tablespoon avocado oil or coconut oil for the butter.
- Serving Size: 1/2 cup
- Calories: 67
- Sugar: 10 g
- Sodium: 194 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 1 g