Maple Glazed Carrots

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My maple glazed carrots transform a handful of simple ingredients into a melt-in-your-mouth side dish that delights ALL the senses, y’all!! Just as perfect for weeknight dinners as it is for holiday events, this easy side dish delights with a deep, rich sugary base profile enhanced with fresh herb accents. Yep and yay…

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Maple glazed carrots are cooked until fork-tender, then tossed with a buttery, maple syrup-infused sauce. This dish is a popular weeknight side due to its simple prep, quick cooking time, and the abundance of maple syrup, which brings out the natural sweetness of the carrots.

Because it pairs well with so many types of meat, such as turkey and roast beef, this easy side dish is often found on numerous holiday tables throughout Thanksgiving, Christmas, and Easter.

My version of maple glazed carrots includes a touch of brown sugar, which deepens and expands the sweet flavor profile, making each bite even more interesting than the last. And, I add a bit of cayenne pepper to the maple glaze. This small amount adds a bit of heat, which beautifully contrasts with the rest of the ingredients.

I’ve been making this recipe for many years now. And, I have to say that every time I make it, I wish that I had doubled the batch. Yep!! These maple glazed carrots are really that good, y’all, and every bite so comforting that it’s like an internal food hug that you don’t just want to let go of until you absolutely have to. Indeed!!

Freshly made maple glazed carrots in a green enameled cast iron skillet.

What to Serve With Maple Glazed Carrots

Maple glazed carrots pair very well with many different types of meat and seafood. Therefore, you can pair them with main dishes such as these:

Louisiana Garlic Stuffed Beef Roast. This fantastic classic Cajun dish features a chuck roast that’s stuffed with garlic and herbs. It’s an ideal pairing for maple glazed carrots at Sunday dinner gatherings and holiday events.
Cajun Chicken Fricassee. Serve maple glazed carrots alongside classic dishes such as this Cajun chicken fricassee to impress your guests at intimate dinner parties and get-togethers. The natural sweetness of the carrots goes well with roux-based dishes such as this one, complementing the meaty richness of the main dish with just the right amount of sugar.
Baked Cajun turkey breast. This beloved Thanksgiving dinner dish becomes even more delectable when served with the maple carrots. So, whip up this easy recipe when you need just the right accompaniment to round out your turkey day menu.
Cajun Ribeye Steaks. Shake up your warm weather side dish rotation by pairing these grilled steaks with the maple glazed carrots. This smoky and sweet contrast serves as a conversation starter that exceeds your guests’ expectations with each sweet and succulent bite.
Baked Rainbow Trout with Cajun Garlic Butter Sauce. Fresh seafood in a rich butter sauce goes well with sweet and tender maple glazed carrots. Perfect for a romantic dinner, this delicious pairing is just as beautiful to behold as it is scrumptious to eat.

Ingredients & Substitutions

Fresh carrots are the star of the show in this maple glazed carrots recipe. So, use them for the best results. You can also use whole or halved baby carrots without modifying the method. However, if using canned carrots, then you’ll skip the boiling step. And if you attempt the recipe with frozen carrots, you may want to microwave them to soften them, as boiling them in water may cause some to fall apart.
Pure maple syrup is a must-have ingredient for this dish to shine in all its glory. There really is no substitute. Pancake syrup just isn’t the same, and it won’t yield the same results. So, honestly, this dish is really worth the effort of making a special trip to the store to pick up real maple syrup, or having a bottle delivered to your home.
Butter enriches the maple glaze for the carrots deliciously. I use salted butter, but feel free to use unsalted, too.
Brown sugar enhances the sweetness of the pure maple syrup, adding a deep, complex flavor note that really takes these maple glazed carrots over the top. Both light and dark brown sugar work really well in this recipe, and you can use either one with great success.
Chopped fresh parsley brightens the essence of these carrots glazed with maple syrup. They also make a stunning visual contrast that makes the presentation mesmerizing and memorable. In a pinch, substitute 2 teaspoons of dried parsley flakes for the fresh parsley leaves.
The salt, black pepper, and cayenne season the side dish to perfection. If you don’t have cayenne on hand, you can add just a bit of Louisiana-style hot sauce for a tiny bit of heat that contrasts beautifully with the sweet maple syrup and brown sugar.

Storage and Reheating Instructions

Store the leftovers in an airtight container in the refrigerator for up to three days. I do not recommend freezing the maple carrots because their texture can change dramatically during freezing, thawing, and reheating.

Top Recipe Tip

These maple-glazed carrots taste best when they are freshly made and served immediately. Therefore, I do not recommend using them as a make-ahead dish.

How to Make Maple Glazed Carrots

Peel and cut the carrots. Then, place them into a shallow pan of cold water.

Bring the mixture to a boil, and cook until the carrots are fork-tender.

Drain the carrots, and run the pan under cool water. Wipe dry, then return to the stovetop.

Melt the butter in the pan.

Add the maple syrup, brown sugar, and parsley to the pot.

Maple syrup, brown sugar, parsley, and butter in a pan on top of the stove.

Stir until combined. Then cook for just a couple of minutes, until the ingredients are well incorporated and the mixture is bubbly.

Sauce for maple glazed carrots in a skillet.

Finally, add the drained cooked carrots to the pan, and toss to combine.

Boiled carrots on top of a sauce in a pan.

And that’s it, y’all!!

These maple glazed carrots are so incredibly delicious that your only regret will be not making them sooner!! The carrots are perfectly tender, and the maple glaze is so rich and flavorful that it makes every moment of the quick, easy prep well worth the time.

I love serving this dish on a weeknight because it makes the last meal of the busy day all the more special. And, I look forward to seeing this on my plate on holidays, cause it’s just so luscious, beautiful, and grand that it turns the ‘it’ factor ALL the way up. For sure!!

Share these maple glazed carrots with those who are just as easy to enjoy the silence with as they are the best at being the life of the party every once in a while. Much food love, and see y’all on the yum side…

A closeup image of maple glazed carrots in a blue bowl with a whole parsley leaf garnish in the top left corner.

Variations

If you don’t have any maple syrup on hand, you can easily adapt this recipe to honey glazed carrots. Just substitute the same amount of honey for the maple syrup called for and proceed with the recipe as written.

You can also make brown sugar carrots by omitting the maple syrup and using twice as much brown sugar as called for in the maple glazed carrots recipe.

This post was originally published on July 30, 2020, and was updated with new content, pics, and recipe updates on November 3, 2025.

1 pound carrots, peeled and sliced can also use baby carrots
3 tablespoons butter, melted
3 tablespoons pure maple syrup
1 tablespoon brown sugar
1 tablespoon chopped fresh parsley leaves
salt and black pepper to taste I used about ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon cayenne

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Place the carrots into a pot, then cover with salted water.
Bring to a boil; cook until the carrots are fork-tender, about 10 to 15 minutes.
Drain the carrots and run the pot under cool water. Wipe dry, then return the pot to the stove over medium heat.
Melt the butter, then stir the maple syrup, brown sugar, chopped fresh parsley, salt, black pepper, and cayenne pepper into the pot.
Cook for just a couple of minutes until bubbly, then add the carrots to the mixture and toss to coat.

Store the leftover maple glazed carrots in an airtight container in the refrigerator for up to three days.
I don’t recommend freezing this dish, as the texture of the carrots changes when frozen and thawed.
If necessary, substitute two teaspoons of dried parsley flakes for the chopped fresh parsley.

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