I share how these tender baby carrots are beautifully coated in a maple‑brown sugar blend infused with herbs and butter, then gently simmered until glossy and flavorful with a hint of lemon brightness at the end.
Why You’ll Love This Recipe
I love how this recipe takes simple baby carrots and elevates them into a standout side in just about 25 minutes. The sweet maple glaze, savory herb notes, and buttery richness combine to deliver bold flavor that’s easy to make yet elegant enough for festive occasions. I find it’s a reliable crowd‑pleaser whether it’s a weeknight or a celebration.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Baby carrots (about 2 16‑oz bags)
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Unsalted butter
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Pure maple syrup
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Dark brown sugar
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Dried rosemary
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Italian seasoning (a mix of dried herbs)
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Dried thyme leaves
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Kosher salt
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Black pepper
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Water
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Lemon zest and juice
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Fresh parsley (finely chopped, for garnish)
directions
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I heat a skillet over medium heat and melt the butter. I whisk in the dried herbs: rosemary, thyme and Italian seasoning until fragrant.
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I pour in maple syrup and dark brown sugar, stirring until the sugar dissolves fully.
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I add the baby carrots, stirring to coat them evenly in the glaze.
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I pour in the water, then season with salt and pepper. I bring it to a gentle boil, then reduce the heat, cover, and simmer for about 15–20 minutes until the carrots are tender and the liquid has thickened.
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I finish by stirring in lemon juice and zest, then transfer the carrots to a serving dish and garnish with fresh parsley and a sprinkle of Italian seasoning for extra flair
Servings and timing
I serve this recipe to about 6 people. Prep usually takes around 5 minutes, simmering about 15–20 minutes, so total time is roughly 25 minutes
Variations
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I sometimes swap baby carrots for sliced whole carrots or baby red‑orange heirlooms.
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I stir in chopped nuts (like pecans or walnuts) at the end for crunch.
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Occasionally I add a pinch of cayenne or red pepper flakes for a subtle heat.
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I also experiment with garlic or a splash of bourbon stirred into the glaze for a deeper flavor.
storage/reheating
I let leftovers cool completely before storing in an airtight container in the fridge for about 2–3 days. To reheat, I microwave briefly or warm them in a skillet over medium heat with a bit of butter or water to help soften the glaze and revive the texture. They taste best served fresh.
FAQs
What if I don’t have baby carrots—can I use whole carrots instead?
Yes! I’ve used whole carrots sliced on the diagonal. Just adjust cooking time slightly, and make sure pieces are similar in size to ensure even cooking.
Can this dish be made vegan?
Absolutely. I replace butter with a plant‑based butter or olive oil and use vegan brown sugar. The maple and herbs still deliver incredible flavor.
How can I prevent the glaze from burning on the pan?
I keep the heat at medium and stir regularly. Once the liquid starts to reduce, I lower the heat or loosen the lid to prevent sticking.
Can I make this ahead of time?
Yes—I’ll cook the carrots and glaze completely, then store separately from any garnish. Reheat gently in a skillet before serving and freshen with lemon and parsley just prior.
Can I enhance the flavor with fresh herbs?
Definitely! I love finishing with fresh chopped parsley, thyme, or even a bit of sage for brightness and extra herb character.
Conclusion
I find this simple stovetop recipe reliably transforms baby carrots into a glossy, herb‑infused side dish with sweet, buttery depth and citrus lift. It’s quick to make, versatile, and elegant enough for special meals yet easy enough for everyday cooking.
Print
Stovetop Herb & Maple Glazed Carrots
- Total Time: 25 minutes
- Yield: 6 servings
Description
Tender baby carrots simmered in a rich herb‑infused maple glaze with a bright lemon finish—a sweet & savory side that’s elegant enough for holidays and fast enough for weeknights.
Ingredients
5 Tbsp unsalted butter
1 Tbsp Italian seasoning
½ tsp dried rosemary
½ tsp thyme leaves
5 Tbsp pure maple syrup
4 Tbsp dark brown sugar
2 bags (2 × 16 oz) baby carrots (about 32 oz)
1¼ tsp kosher salt
1 tsp freshly ground black pepper
¼ cup water
Chopped parsley (for garnish)
Lemon juice & zest of ½ lemon (optional finishing touch)
Instructions
In a large skillet over medium heat, melt the butter and whisk in Italian seasoning, rosemary and thyme. Cook until butter bubbles and begins to brown lightly, about 2–3 minutes.
Stir in maple syrup and brown sugar until the sugar melts completely.
Add the baby carrots and toss to coat thoroughly in the glaze.
Add water, salt, and pepper; increase heat to high and bring to a boil for about 2 minutes.
Reduce heat to medium and simmer uncovered for 15–20 minutes, stirring occasionally, until carrots are tender and sauce has thickened.
Stir in lemon juice and zest if desired.
Transfer carrots to a serving dish, garnish with chopped parsley, and serve warm.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
