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This 15-minute Maple and Butter Glazed Carrots recipe is such a simple way to elevate a basic side serving of carrots for special occasions with just a handful of ingredients. Sweet, sticky, glossy and perfect for pairing with your Sunday roast or holiday meal this is the best glazed carrot recipe you’ll ever try!
We get it. Usually when you’re thinking about which vegetable sides you’re going to serve with dinner you want to cook them simply with minimum effort. But, let us try and persuade you to go to (a minimal) bit of extra effort with this Maple and Butter Glazed Carrots recipe.
A slick of butter and a dash of maple syrup is all you need to easily take your carrots to the next level, possibly with some fresh herbs or flaky sea salt for garnishing if you’re feeling fancy.
Why you will love this maple glazed carrots recipe:
- It’s the perfect way to elevate cooked carrots for your holiday meal.
- You probably already have maple syrup and butter in the fridge.
- Using plant-based butter these glazed carrots can easily be made vegan!
Ingredients:
Carrots – try to choose them about the same size so you cut even battens. Organic carrots will always have the better colour and flavour.
Butter – it does not matter if you use salted or unsalted, but keep this in mind when you’re adding salt to the finished dish! If you need this to be vegan we fell in love with SMUG Dairy oat butte when we worked with them!
Maple syrup – choose pure maple syrup, rather than maple syrup flavoured sugar syrup. You can always substitute runny honey if you prefer!
Salt – something nice and flaky for finishing.
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Directions:
Here’s a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Peel the carrots, chop off the woody end and slice lengthways.
TWO: Boil for around 5 minutes until tender, drain and allow to steam dry for a couple of minutes.
THREE: Add the butter and maple syrup to the pan, return the carrots and shake to coat the carrots.
FOUR: Pop a lid on and they will sit happily for a while until ready to be served.
Frequently Asked Questions
We used fresh thyme to give the carrots a little extra bit of colour and flavour, but honestly they don’t need it! But if you want to as well chopped flat leaf parsley would also work well.
Usually yes as you want nice tender carrots but if you have carrots from the garden with really thin skins, or you’re using whole baby carrots small enough not to need cutting just give them a good scrub and leave them on.
Other recipes you might enjoy:
If you’re looking for a few more simple side dishes, our Air Fryer Honey Roast Parsnips, our Simple Cheesy Baked Leeks (without cream!), our Simple Cheesy Smashed Potatoes, our Easy Shaved Brussels Sprout Salad with Parmesan, or our Old Fashioned Potato Salad with Dill and Pickles are sure to hit the spot!
Easy Dessert Recipes
Hot Cross Bun Bread and Butter Pudding
Easy Baking Recipes
Mini Egg Cookies
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No-Bake Chocolate Cheesecake
Easy Baking Recipes
Chocolate Chip Cookie Bars
Made this recipe and loved it?
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Maple and Butter Glazed Carrots
Ingredients
- 500 g carrots
- 50 g butter
- 2 tbsp maple syrup
Instructions
- Peel the carrots, chop off the woody end and slice lengthways.
- Boil for around 5 minutes until tender, drain and allow to steam dry for a couple of minutes.
- Add the butter and maple syrup to the pan, return the carrots and shake to coat the carrots. Pop a lid on and they will sit happily for a while until ready to be served.
