Easy Maple Glazed Baby Carrots

Easy maple glazed baby carrots

The Spruce Eats/Anastasiia Tretiak

Prep: 5 mins
Cook: 12 mins
Total: 17 mins
Servings: 5 servings
Nutrition Facts (per serving)
78 Calories
3g Fat
13g Carbs
1g Protein
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Nutrition Facts
Servings: 5
Amount per serving
Calories 78
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 72mg 3%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 10%
Total Sugars 9g
Protein 1g
Vitamin C 2mg 12%
Calcium 39mg 3%
Iron 1mg 5%
Potassium 239mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you need a worry-free vegan side dish, maple-glazed carrots fit the bill. This recipe is a simple side vegetable option for the holidays, for when you're cooking for kids, or for when you simply want to satisfy both a sweet tooth and a need for vegetables at the same time.

Baby carrots are naturally sweet, and this quick and easy recipe bring that natural sweetness out with a simple maple syrup glaze, rather than the refined white sugar which other recipes use. This recipe calls for just 2 tablespoons of maple syrup, which really isn't all that much for a full 16-ounce bag of baby carrots. Unless you're used to eating very sweet foods, you really don't need to add more. In fact, if you're trying to cut down on sugar, you might consider adding less — as little as 2 teaspoons of maple syrup will add a hint of sweetness without too much refined sugar.

The whole family will love these simple maple-glazed glazed carrots. With nothing in them other than carrots, a bit of oil, maple syrup and some salt, pepper, nutmeg and cinnamon, these baby carrots are vegetarian, vegan, and also gluten-free

Ingredients

  • 16 ounces baby carrots

  • 1 tablespoon vegetable oil

  • 2 tablespoons maple syrup

  • Sea salt (to taste)

  • Ground black pepper (to taste)

  • Ground nutmeg (to taste)

  • Cinnamon (to taste)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for maple glazed carrots
    The Spruce Eats/Anastasiia Tretiak
  2. Steam the carrots until tender but still slightly firm, about 8 minutes, and then remove them from the heat immediately and transfer to a dish to prevent them from cooking more in the hot pan.

    Steam carrots
    The Spruce Eats/Anastasiia Tretiak
  3. In a large skillet, whisk the vegetable oil and the maple syrup over low heat. Add the steamed carrots, and saute for just a minute or two, until the carrots are heated through, stirring well to coat the carrots with the maple glaze.

    Whisk vegetable oil
    The Spruce Eats/Anastasiia Tretiak
  4. Season your glazed baby carrots generously with sea salt or kosher salt and a dash of black pepper, as well as a touch of nutmeg and cinnamon to taste. Serve and enjoy!

    Season baby carrots
    The Spruce Eats/Anastasiia Tretiak

Tips

  • Don't let the carrots cook too long during the first step. They'll cook a bit more when being heated with the glaze, and you don't want them to be mushy.
  • For a bit of crunch, add 1/4 cup of chopped pecans or walnuts to the finished dish.
  • To make the dish a bit fancier, such as for a holiday, add not only chopped nuts but also a half-cup of crumbled cheese — goat cheese is a perfect, tangy accompaniment — and a green garnish, such as chopped parsley or fresh sage. The cheese, of course, will make the dish no longer vegan.


Variations

  • Braised and glazed carrots: Instead of steaming the carrots, melt a quarter-cup of butter in a large heavy skillet. Add the carrots, mix to combine, and cover with the lids. Let them braise, stirring occasionally, for 20 to 30 minutes before adding the maple syrup and seasonings.
  • Maple-glazed vegetables: Add other vegetables to the recipe, such as halved Brussels sprouts, chopped sweet potatoes, chopped parsnips, and cauliflower florets. Increase the oil to 3 tablespoons and the maple syrup to 6 tablespoons.