Easy Maple Glazed Carrots Recipes

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SIMPLE MAPLE-GLAZED CARROTS



Simple Maple-Glazed Carrots image

Carrots are my favorite vegetable, so I'm always searching for different ways to prepare them. This festive dish is quick to make and nicely complements the turkey.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 8

12 medium carrots, julienned
2 tablespoons cornstarch
2/3 cup orange juice
5 tablespoons maple syrup
5 tablespoons butter, melted
1 tablespoon grated orange zest
3/4 teaspoon ground nutmeg
1/2 teaspoon salt

Steps:

  • In a large saucepan, bring 1 in. of water and carrots to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. , Meanwhile, in another saucepan, combine the cornstarch and orange juice until smooth. Stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots; transfer to a serving bowl. Pour glaze over carrots; gently stir to coat.

Nutrition Facts : Calories 205 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 338mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 4g fiber), Protein 2g protein.

MAPLE GLAZED CARROTS



Maple Glazed Carrots image

I like to make this side dish when I want to add some color to my meal. The touch of maple syrup is a nice surprise and so compatible with the carrot flavor. The crunch of pecans adds a special touch. -Sharon Bickett, Chester, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 5

1-1/2 cups baby carrots or sliced carrots
1/2 cup water
1 tablespoon butter
2 tablespoons maple syrup
1/4 cup chopped pecans

Steps:

  • In a small saucepan, bring carrots and water to a boil. Reduce heat; cover and cook for 10 minutes or until tender. Drain. Stir in the butter, syrup and pecans until the butter is melted.

Nutrition Facts : Calories 245 calories, Fat 16g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 105mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 3g fiber), Protein 2g protein.

MAPLE GLAZED CARROTS



Maple Glazed Carrots image

A super-easy side dish for any occasion. Nice sweet and salty flavor to the carrots!

Provided by cherbear

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 30m

Yield 8

Number Of Ingredients 4

1 ½ pounds baby carrots
¼ cup butter
⅓ cup maple syrup
salt and ground black pepper to taste

Steps:

  • Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
  • Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.

Nutrition Facts : Calories 120 calories, Carbohydrate 17 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.4 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 100.8 mg, Sugar 11.9 g

SUNNY'S EASY MAPLE AND LEMON PAN-ROASTED CARROTS



Sunny's Easy Maple and Lemon Pan-Roasted Carrots image

Provided by Sunny Anderson

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup maple syrup
2 tablespoons salted butter, melted
Zest of 1 lemon plus 2 tablespoons fresh lemon juice
1/2 teaspoon red chile flakes
Kosher salt
2 tablespoons olive oil
1 1/2 pounds rainbow carrots, scrubbed, stems trimmed and halved lengthwise
Kosher salt and freshly cracked black pepper
Flakey salt, for garnish
Chopped fresh Italian parsley or chopped carrot greens, for garnish

Steps:

  • For the glaze: In a medium bowl, whisk the maple syrup, butter, lemon zest and juice, chile flakes and a pinch of kosher salt.
  • For the carrots: In a large saute pan on medium to medium-high heat, add the olive oil and when it begins to swirl, add the carrots cut-side down and season with kosher salt and pepper. Cook to sear and caramelize, 5 to 10 minutes, then flip. On the flip, add the glaze and allow it to bubble and reduce, about 2 minutes. Pour everything onto a serving platter. Top with a sprinkle of flakey salt and chopped parsley or carrot greens.

MAPLE-GLAZED CARROTS



Maple-Glazed Carrots image

Categories     Vegetable     Side     Stew     Christmas     Carrot     Fall     Winter     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

4 1/2 cups water
4 pounds carrots, peeled, cut on sharp diagonal into 1/4-inch-thick ovals (about 11 cups)
10 tablespoons (1 1/4 sticks) unsalted butter
3 tablespoons sugar
1 1/2 teaspoons coarse salt
6 tablespoons pure maple syrup
3 tablespoons (packed) dark brown sugar
2 tablespoons chopped fresh Italian parsley

Steps:

  • Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.)
  • Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper.
  • Transfer carrots to large bowl. Sprinkle with parsley and serve.

MAPLE GLAZED ROASTED CARROTS



Maple Glazed Roasted Carrots image

Make and share this Maple Glazed Roasted Carrots recipe from Food.com.

Provided by IHeartDogs

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb precut baby carrots
1/2 tablespoon olive oil
1/4 teaspoon salt
1/2 tablespoon butter
1/2 tablespoon maple syrup

Steps:

  • Preheat oven to 475 degrees.
  • In shallow baking dish, toss carrots with oil and salt to coat.
  • Roast in oven for 10 minutes.
  • Heat butter in small saucepan until golden brown (dont burn!), remove from heat and add maple syrup.
  • Drizzle over carrots and shake pan to coat.
  • Return to oven and continue to roast for another 8 minutes, or until brown and tender.
  • Serve immediately.

MAPLE-AND-LIME-GLAZED CARROTS



Maple-and-Lime-Glazed Carrots image

Provided by Matt Lee And Ted Lee

Categories     side dish

Time 30m

Yield Serves 4

Number Of Ingredients 8

1 1/4 pounds carrots, peeled and trimmed, sliced on the bias 1/3-inch thick
2 tablespoons unsalted butter
1 small shallot, finely chopped
1/2 teaspoon freshly grated lime zest
1/4 cup grade A medium amber or dark amber maple syrup
1 tablespoon lime juice
Coarse sea salt
Freshly ground black pepper

Steps:

  • Pour cold tap water into a large pot fitted with a steamer basket to a depth of 1 inch. Bring to a boil over medium-high heat, add the carrots, cover and cook just until the carrots have lightened in color and are barely tender, about 4 minutes.
  • Preheat the broiler with a rack set about 4 inches from the heat. In a large ovenproof skillet, melt the butter until frothy and add the shallot and lime zest. Sauté, stirring occasionally, over medium heat until the shallot is translucent, but not browned, about 4 minutes. Add the carrots, maple syrup, lime juice and a pinch of salt and stir to coat. When the mixture begins to bubble, continue to simmer 6 to 8 minutes, or until the liquid is reduced by half and is syrupy.
  • Transfer the skillet to the broiler and cook until the edges of the carrots have just begun to brown, about 5 minutes. Finish the dish with a sprinkling of salt and a few coarse grinds of black pepper.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 426 milligrams, Sugar 19 grams, TransFat 0 grams

MAPLE SYRUP GLAZED BABY CARROTS



Maple Syrup Glazed Baby Carrots image

Make certain to cook or steam the carrots up to 2 days in advance and refrigerate, as they must be stir-fried cold, the recipe may be doubled.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 3

2 (1 lb) bags baby carrots
2 tablespoons butter
1/4 cup maple syrup

Steps:

  • Place the carrots in a saucepan, and cover with salted water; bring to a boil, and cook until just fork-tender (about 13-15 minutes, don't overcook!).
  • Drain the carrots, then submerge under ice water or very cold water.
  • Drain very well (I pat them dry with a paper towel) and place in a ziploc plastic storage bag or bowl covered with plastic wrap and refrigerate for up to 2 days.
  • Just before serving, melt butter in a large frypan over medium-high heat.
  • Add maple syrup and toss in cold carrots.
  • Stir-fry until browned (about 5 minutes).
  • Season with salt, pepper and/or dill.

Nutrition Facts : Calories 182.9, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 219.8, Carbohydrate 32.2, Fiber 4.1, Sugar 22.8, Protein 1.5

MAPLE GLAZED CARROTS



Maple Glazed Carrots image

Provided by Katie Clark

Categories     Vegetables

Time 30m

Number Of Ingredients 4

5 large carrots
1/2 cup butter
1/4 cup maple syrup
Dash of salt

Steps:

  • Peel carrots and then slice into 1/2 inch buttons.
  • In a sauce pan, melt butter with maple syrup and salt.
  • Bring down to a simmer, add carrots and cover.
  • Let cook until desired softness (about 20-25 minutes).

Nutrition Facts : Calories 221 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 206 grams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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