Maple Brown Sugar Glazed Carrots

$- Fresh baby carrots (or regular carrots) - Unsalted butter - Pure maple syrup - Brown sugar - Ground cinnamon - Salt and pepper - Fresh parsley for garnish - 1 pound baby carrots - 3 tablespoons unsalted butter - 2 tablespoons pure maple syrup - 1 tablespoon brown sugar - 1 teaspoon ground cinnamon - If you don't have baby carrots, regular carrots work well. Just peel and slice them. - You can swap pure maple syrup with honey if needed. - If you prefer, use coconut sugar instead of brown sugar. {{ingredient_image_1}} - Rinse the baby carrots under cold water. - If using regular carrots, peel and cut them into even sticks. Aim for about 2-3 inches long. Uniform pieces cook better. - In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Watch it closely; you want it melted, not browned. - Add the carrots to the skillet. Sauté them for about 5 minutes. Stir occasionally until they begin to soften. - Sprinkle 1 tablespoon of brown sugar and 1 teaspoon of ground cinnamon over the carrots. Mix well to coat them evenly. - Drizzle 2 tablespoons of pure maple syrup over the carrots. Make sure each carrot gets a good coating. - Season with salt and pepper to taste. Adjust as needed. - Reduce the heat to low and cover the skillet. Let the carrots cook for 10-12 minutes. Stir occasionally. They should become tender and caramelized. To ensure even cooking, start with uniform carrot sizes. Use baby carrots or cut regular carrots into similar sticks. This way, they cook at the same rate. Stir the carrots often to promote even heat. It helps them brown nicely without burning. Caramelization is key to flavor. After sautéing, add brown sugar and cinnamon. Stir them in well, then drizzle maple syrup. This combination creates that lovely glaze. Cook on low heat with a lid. It allows the carrots to soak in the sweet flavors while getting tender. For presentation, serve the glazed carrots in a decorative bowl. Arrange them neatly and drizzle extra glaze on top. A sprinkle of parsley adds color and freshness. This simple touch makes the dish pop. These carrots pair well with many main dishes. They go great with roasted chicken or grilled steak. The sweet glaze balances savory flavors. You can also serve them with a holiday ham for a festive touch. Feel free to experiment with spices. Try adding a pinch of nutmeg for warmth or a dash of cayenne for heat. These small tweaks can elevate the dish in fun ways. Using fresh herbs as garnishes makes a big difference. Chopped parsley is perfect, but you can also try mint or dill. These herbs add brightness and a fresh taste that complements the sweetness. Pro Tips Choose the Right Carrots: For best flavor and texture, opt for fresh, crisp baby carrots or young carrots that are in season. Don’t Overcook: Keep an eye on the cooking time. Overcooked carrots can become mushy; you want them tender yet firm. Adjust Sweetness: Feel free to adjust the amount of maple syrup and brown sugar based on your sweetness preference. Garnish for Flavor: Fresh herbs like parsley not only add color but enhance the overall flavor of the dish. {{image_2}} You can change the sweet taste by using other sweeteners. Honey adds a floral note, while agave syrup offers a mild flavor. Both options work well with the carrots. Just swap them in for the maple syrup in equal amounts. This switch can create a new twist in flavor. Adding nuts can bring a nice crunch to your dish. Chopped walnuts or pecans add texture and flavor. They pair well with the sweet glaze. You can also try dried fruits like raisins or cranberries. They add chewiness and a burst of sweetness that balances the carrots. Just sprinkle them in during the last few minutes of cooking. Carrots are great, but you can also try other veggies. Sweet potatoes or parsnips work well with the glaze. They have a similar sweetness that complements the dish. Mixing vegetables like green beans or bell peppers can create a colorful side. This mix brings different flavors and textures to your table. Enjoy the variety and make this dish your own! Store your glazed carrots in an airtight container. This helps keep them fresh. They last about 3 to 5 days in the fridge. If you notice any changes in color or smell, it's best to toss them. The best way to reheat glazed carrots is on the stove. Use a skillet over low heat. Stir gently to avoid breaking them. You can add a splash of water or butter to keep them moist. Microwaving is quick too. Just cover them to trap steam and heat in short bursts. You can freeze glazed carrots for longer storage. First, let them cool completely. Place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you're ready to eat, thaw them overnight in the fridge. Reheat them on the stove or in the microwave until warm. Yes, you can use frozen carrots. However, they will have a softer texture. Frozen carrots also cook faster than fresh ones. Plan for a shorter cooking time. Start checking them after five minutes to avoid overcooking. You can tell the carrots are done when they are tender. They should have a slight bite but not be mushy. Look for a nice caramel color on the surface. This shows they have cooked well in the glaze. Yes, you can prepare these carrots ahead of time. Cook them and let them cool. Store the glazed carrots in the fridge for up to three days. When ready to serve, reheat them gently on the stove or in the microwave. This guide covers everything you need for delicious glazed carrots. We explored the main ingredients, measurements, and how to prepare and cook them. I shared tips for perfecting the dish and creative variations to try. Lastly, we discussed storage and reheating methods to keep your carrots tasty. With these insights, you can confidently make a standout side dish that impresses. Enjoy the cooking journey and savor every bite!$

Maple Brown Sugar Glazed Carrots

A delicious side dish of baby carrots glazed with maple syrup and brown sugar.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Side Dish

Cuisine American

Servings 4

Calories 120 kcal

Ingredients

1 pound baby carrots (or regular carrots, peeled and sliced)
3 tablespoons unsalted butter
2 tablespoons pure maple syrup
1 tablespoon brown sugar
1 teaspoon ground cinnamon
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Begin by rinsing the baby carrots under cold water. If using regular carrots, peel and cut them into evenly sized sticks.
In a large skillet, melt the unsalted butter over medium heat.
Once the butter has melted, add the baby carrots to the skillet. Sauté for about 5 minutes, stirring occasionally, until they begin to soften.
Sprinkle the brown sugar and ground cinnamon over the sautéed carrots, stirring to combine.
Drizzle the maple syrup over the carrots, ensuring they are well-coated.
Season with salt and pepper to taste, then reduce the heat to low, cover the skillet, and let the carrots cook for an additional 10-12 minutes, or until they are tender and caramelized. Stir occasionally to prevent sticking.
Once cooked, remove the skillet from the heat, and transfer the glazed carrots to a serving dish.
Garnish with freshly chopped parsley for a pop of color and added flavor.

Notes

Serve in a decorative bowl and drizzle any remaining glaze over the top.

Keyword carrots, glazed, maple syrup, side dish