A simple yet elegant side dish that transforms ordinary carrots into a sweet, glossy, buttery delight—perfect for holiday dinners or weeknight meals. In just 15 minutes, I elevate the humble carrot with maple syrup and a splash of butter for irresistibly delicious results.
Why You’ll Love This Recipe
I love how this recipe takes just three ingredients—carrots, butter, and maple syrup—and turns them into something special. The carrots steam to tender perfection, then get a quick maple-butter toss that leaves them sweet, shiny, and aromatic. It’s effortless but feels festive, and using plant-based butter makes it easy to adapt for vegan diets.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
500 g carrots, peeled and cut into uniform batons
-
50 g butter (salted or unsalted)
-
2 Tbsp pure maple syrup
-
Optional: flaky sea salt, fresh thyme or parsley for garnish
directions
-
Peel the carrots and trim the ends. Slice them lengthwise into even batons.
-
In a pot of boiling water, cook the carrots for about 5 minutes until just tender.
-
Drain and let them steam-dry for a couple minutes.
-
Return the carrots to the pot over low heat. Add butter and maple syrup.
-
Gently shake or toss to coat each carrot evenly—then cover and let them sit until ready to serve.
-
Garnish with flaky salt or fresh herbs if desired.
Servings and timing
-
Servings: 4
-
Prep time: 10 minutes
-
Cook time: 5 minutes
-
Total time: 15 minutes
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to serve them again, I reheat gently in a pan with a splash of water or broth to refresh the glaze—no need for microwave reheating, as stovetop warmth revives both texture and shine.
Variations
-
Vegan version: Swap in plant-based butter and the carrots stay just as glossy and delicious.
-
Herb-infused: After glazing, I toss in fresh thyme or parsley for a pop of herby flavor and color.
-
Roasted twist: Instead of boiling, roast the carrots at 400°F for 20–25 minutes, then glaze—the caramelization adds a deeper flavor.
FAQs
What size should I cut the carrots?
I slice them into batons of similar thickness—this ensures even cooking and a uniform, elegant presentation, just like the original recipe calls for.
Can I use whole baby carrots instead?
Definitely—I sometimes use whole baby carrots. Just give them a good scrub and trim the tops. They cook nicely and look charming served whole.
Should I use salted or unsalted butter?
Either works! If I use unsalted butter, I usually finish with flaky sea salt. If salted, I taste first and adjust as needed.
Is pure maple syrup necessary?
Yes—it gives the best depth of flavor. I’ve tried using pancake syrup, but it’s not nearly as rich or natural-tasting. Remember: pure maple syrup—for real.
Can I make these ahead of time?
Absolutely. I’ll gl ocate them, then just gently reheat in a pan with a bit of water or broth to restore the glossy finish before serving.
Conclusion
These Maple and Butter Glazed Carrots are now my go-to side dish—I love how easy they are and how wonderfully they shine on the plate. The combination of sweet maple, rich butter, and tender carrots feels both comforting and festive. Try them alongside your favorite roast or holiday dinner—you’ll see why they’re a game-changer.
Print
Maple and Butter Glazed Carrots
- Total Time: 25 minutes
- Yield: 4 servings
Description
Tender carrots coated in a rich and glossy maple‑butter glaze—sweet, savory, and simple, making them a perfect side dish for any meal.
Ingredients
1 lb (about 450 g) carrots, peeled and cut into sticks or rounds
2 tablespoons unsalted butter
2 tablespoons pure maple syrup
1 teaspoon brown sugar (optional, for extra sweetness)
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon fresh lemon juice (optional, for brightness)
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Bring a pot of salted water to a boil. Add carrots and cook for 5–7 minutes until just tender. Drain and set aside.
In the same pot or a large skillet, melt butter over medium heat. Stir in maple syrup and brown sugar until smooth.
Add drained carrots to the glaze. Season with salt and pepper.
Cook, stirring occasionally, for 3–4 minutes until carrots are evenly coated and the glaze thickens.
Remove from heat and drizzle with lemon juice if using. Transfer to a serving dish and sprinkle with parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
