These maple glazed carrots are roasted to perfection to create a sweet, salty and caramel-like taste. Using real maple syrup, this inexpensive roasted side dish is bursting with flavor and is super simple to make!
Are you on the lookout for simple and healthy recipes to feed your family at home? I’ve always been a fan of preparing vegetables in a way that delights the appetite of little ones, but even more so now while health is at the forefront of my mind. That’s why we’ve got these maple glazed carrots on the menu today.
The sweet, salty, caramel-ly twist takes the carrot to a whole other level. The original recipe came from the Maple Syrup Cookbook put out by the Michigan Maple Syrup Association. I’ve adapted it a little and I think you’ll love the end result. This is an inexpensive recipe (it’s carrots!), it is super simple to make, and I bet your kiddos will be amazed how much they can enjoy carrots without the “good for your eyeballs” speech 🙂
I like to buy organic carrots because I think they truly taste better than non-organic! Organic carrots are not that expensive. I can get a two-pound bag for less than two dollars at the grocery store. Pure maple syrup works best here, but if you only have table syrup, that will be fine as well.
- Balsamic vinegar
- Pure maple syrup
- Cracked black pepper
How to make Maple Glazed Carrots
Step 1: Prepare your carrots. Rinse, peel, and cut your carrots into sticks. Some recipes call it “julienne-ing.” Place them in a saucepan with water and salt. Once boiling, top with a lid and wait 5 minutes. This would be a good time to turn on that oven to 350˚ F!
Step 2: Pour on the glaze. Drain the excess liquid from the cooked carrots and add the 4 ingredient glaze: salt, balsamic vinegar, melted butter, and maple syrup. Toss it in the pan until coated.
Step 3: Bake! Using a large pan (11×17 here) place the carrots in an even layer and drizzle with any remaining glaze. Bake the carrots for 30 minutes at 350˚ F, flipping them over every 10 minutes.
This is what they look like when coming out of the oven! All of the liquid will be evaporated and the carrots will have a little caramel texture on them. The carrots themselves will shrink from the heat, giving them a more concentrated flavor. Seriously delicious.
They may not look like anything fancy, but trust me, they will be a wonderful add-on to your weeknight meal. We like them with venison meatloaf or turkey dinner…but don’t wait until Thanksgiving! Now is the perfect time to prepare simple and healthy meals (and sides!) for your family.
Enjoy… and be well.
More Side Dishes
Maple Glazed Carrots
- 1 pound carrots peeled
- 3/4 cup water
- 1 teaspoon salt divided
- 1 Tablespoon balsamic vinegar
- 3 Tablespoon butter melted
- 3 Tablespoon pure maple syrup
- Rinse, peel, and cut your carrots into sticks. Place them in a saucepan with the water and 3/4 tsp. salt. Once boiling, top with a lid and wait 5 minutes.
- Drain the excess liquid from the carrots and add the remaining ingredients to the pan (including the remaining salt). Toss to coat and transfer to a large baking pan in a single layer.
- Bake the carrots at 350˚F for 30 minutes, flipping them over every 10 minutes.
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Comments & Reviews
My husband said it was the best.
The recipe turned out like you said
Sautéing the vegetables before hand makes a difference. I even sautéd the potatoes.
For the broth I used my own venison bone broth. Wow! What a win! I will definitely do this again.
Thank you for your great ideas!
Thanks for the review, Lisa!
Venison bone broth sounds amazing! 🙂