Hi folks, I have a yummy kid-friendly, primal-friendly and naturally gluten-free recipe to share with you today. Maple Glazed Carrots, with a smidge of butter, shallot and a touch of cinnamon. They are mapletastic.

Maple Glazed Carrots by Katie Webster

They are so great at this time of year when carrots have been freshly dug. 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 they would even make a great side dish for Thanksgiving!

Here I am making them on TV. Look at those crazy beautiful carrots!

This Maple Glazed Carrots recipe is also available on the Healthy Living Blog.


Have you been seeing beautiful multi-colored carrots in the store lately?

Have you ever made maple glazed carrots?

What would you serve these with?

maple glazed carrots
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Prep Time: 25 minutes

Total Time: 25 minutes

Yield: 4 cups

Calories per serving: 144

Fat per serving: 3 g

Saturated fat per serving: 2 g

Carbs per serving: 29 g

Protein per serving: 2 g

Fiber per serving: 5 g

Sugar per serving: 21 g

Sodium per serving: 400 mg

These Maple Glazed Carrots are mapletastic! They also just happen to be kid-friendly, primal-friendly and naturally gluten-free. AND they would make an awesome Thanksgiving side dish. Whew, is there anything this dish can't do??!


  • 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


  1. 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.
  2. 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.

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