Quick Maple Glazed Carrots

I used to think carrots were just something you tolerated on your dinner plate. Growing up, we’d get them boiled or raw, and honestly, they were pretty boring. My kids felt the same way until I discovered this maple glaze trick.

The secret is in the balance—you want enough maple syrup to make them sweet, but not so much that they taste like candy. When you get it right, even the pickiest eaters will ask for seconds. These carrots are simple to make, and they pair well with just about any main dish you’re serving.

What Kind of Carrots Should I Use?

For this recipe, you’ll want to use regular full-sized carrots rather than baby carrots since you need to cut them into specific stick shapes. Look for carrots that are firm and bright orange without any soft spots or cracks. You can use either organic or conventional carrots – both will work perfectly fine. If your carrots are on the thicker side, just cut them into slightly smaller pieces so they cook evenly, and don’t worry about peeling them if they’re fresh since the skin adds extra nutrients and flavor.

Options for Substitutions

This simple carrot recipe is pretty forgiving when it comes to swaps:

• Carrots: Baby carrots work great here too – just keep them whole or cut them in half lengthwise. You can also try parsnips or even butternut squash cut into similar-sized pieces, though cooking time may vary slightly.
• Maple syrup: If you’re out of maple syrup, honey works as a good substitute. Use the same amount, but add it at the end of cooking since honey can burn more easily than maple syrup.
• Light brown sugar: Dark brown sugar will give you a deeper molasses flavor, or you can use white sugar mixed with a pinch of molasses. In a pinch, coconut sugar works too.
• Fresh thyme: Dried thyme works fine – just use about ½ teaspoon instead of the fresh sprigs. Rosemary or sage are nice alternatives if you want to switch up the herb flavor.
• Salted butter: Unsalted butter is perfectly fine – just add a pinch more salt to taste. For a dairy-free version, olive oil or vegan butter will work, though you’ll miss some of that rich buttery flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making glazed carrots is cutting them unevenly, which leads to some pieces being mushy while others stay too firm – aim for uniform 2-inch sticks so everything cooks at the same rate.

Another common error is adding the maple syrup and brown sugar too early in the cooking process, causing them to burn and turn bitter instead of creating that glossy glaze you want.

To avoid watery carrots, make sure to let most of the cooking liquid evaporate before adding your sweeteners, and don’t skip the final step of tossing the carrots in the pan to coat them evenly with the glaze.

Keep the heat at medium to prevent scorching, and if your glaze gets too thick, just add a splash of water to loosen it up.

What to Serve With Maple Glazed Carrots?

These sweet and savory carrots are perfect alongside roasted chicken, turkey, or pork chops since the maple glaze complements those proteins really well. They’re also a natural fit for holiday meals – think Thanksgiving dinner or Sunday roasts where you want something that feels a bit special but isn’t too fussy. I love serving them with mashed potatoes and green beans for a complete comfort food spread, or alongside grilled salmon for a lighter weeknight dinner. The hint of thyme and that glossy maple finish makes these carrots feel fancy enough for company but easy enough for any regular family meal.

Storage Instructions

Refrigerate: These maple glazed carrots keep really well in the fridge for up to 4 days in a covered container. The glaze might thicken up a bit as it cools, but that’s totally normal. I actually think they taste even better the next day because the maple flavor has more time to soak in.

Freeze: You can freeze these carrots for up to 3 months, though the texture will be a little softer once thawed. Let them cool completely first, then store in freezer-safe containers or bags. They’re great to have on hand for quick holiday sides or weeknight dinners.

Warm Up: To serve leftover carrots, just warm them gently in a skillet over medium-low heat for a few minutes, stirring occasionally. You can also microwave them in 30-second intervals until heated through. Add a splash of water if the glaze seems too thick.

Preparation Time	5-10 minutes
Cooking Time	15-20 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 2-4 g
• Fat: 15-20 g
• Carbohydrates: 45-50 g

Ingredients

• 1 lb carrots, cut into sticks (about 2 in x 1 1/2 in)
• 1/2 cup water
• 1 1/2 tbsp salted butter
• 2 tbsp packed light brown sugar
• 1 tbsp maple syrup
• 2 fresh thyme sprigs (optional)
• 1/4 tsp salt, plus more as needed
• 1/4 tsp freshly ground black pepper, plus more to taste

Step 1: Combine Ingredients in Skillet

• 1 lb carrots, cut into sticks (about 2 in x 1 1/2 in)
• 1/2 cup water
• 1 1/2 tbsp salted butter
• 2 tbsp packed light brown sugar
• 1 tbsp maple syrup
• 2 fresh thyme sprigs (optional)
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Place the carrots, water, salted butter, brown sugar, maple syrup, fresh thyme sprigs (if using), salt, and pepper into a large skillet.

Set the skillet over medium heat.

Stir the ingredients frequently until the butter has fully melted and the mixture is combined.

Step 2: Boil the Carrot Mixture

• Carrot mixture from Step 1

Raise the heat to medium-high and bring the mixture to a boil, stirring frequently.

Boil until the liquids start to reduce slightly and the carrots begin to soften.

Step 3: Simmer Covered Until Carrots Are Tender

• Boiled carrot mixture from Step 2

Reduce the heat to maintain a gentle simmer.

Cover the skillet and cook for 8–10 minutes, or until the carrots are just tender when pierced with a fork.

This ensures the carrots absorb the flavors and become perfectly tender.

Step 4: Glaze Carrots and Evaporate Liquid

• Simmered carrots from Step 3

Remove the lid and increase the heat back to medium-high.

Cook, stirring often, until most of the water has evaporated and the carrots are beautifully glazed.

I like to keep stirring the carrots at this stage to make sure they all get well coated in the sweet glaze.

Step 5: Season and Serve

Taste the glazed carrots and add more salt and freshly ground pepper if desired.

Serve immediately while hot, removing the thyme sprigs if used.