These Maple Glazed Carrots taste like candy and are the perfect veggie to add to Thanksgiving dinner. Serve these maple carrots for the next holiday and delight your guests.
A veggie that tastes like candy? yes, please!
At any family gathering or holiday celebration, there are usually a few picky eaters who aren’t veggie fans. But I’m thrilled to share a delicious solution: these maple glazed carrots are an easy way to entice everyone to enjoy at least one serving of vegetables at the dinner table.
A magical combination of brown sugar, maple syrup, and butter transforms these carrots into a treat that almost tastes like candy. Once you take that first bite, it’ll be hard to put the fork down.
One of the highlight features of this dish is how simple it is to make. It is easy enough that it also doesn’t have to just be saved for the holiday season; enjoy it as a normal dinner side dish as well.
Roasting carrots slowly in a flavorful sauce results in a tenderness that melts in your mouth. Guests will surely be asking for this carrot recipe before the night is over.
- Small sauce pan
- Casserole dish or rimmed baking sheet
- Cutting Board
- Parchment paper
- Measuring cups, measuring spoons and a liquid measuring cup
One of the best features of these maple-glazed carrots is that they go well with so many other sides. Two of my favorites to serve alongside these carrots are creamy mashed potatoes or crispy maple bacon Brussels sprouts.
Also, the sweetness of these maple glaze carrots will complement the savory richness of your Thanksgiving turkey. To keep your entire menu simple, check out the slow cooker turkey breast recipe.
If you are seeking a holiday beverage to complement the maple glazed carrots and the rest of your Thanksgiving spread, I recommend my apple cider sangria. It is simple and refreshing and will balance out the sweetness of the carrots.
Maple Glazed Carrots Ingredients
- Unsalted butter
- Light brown sugar
- Maple syrup
- Lemon juice
This recipe can be made even simpler with precut baby carrots so feel free to use those if you prefer. Those may cook faster so remove them from the oven when they are soft enough to easily pierce with a fork.
The color of carrots does not impact the taste. You can use orange carrots or a mix of multi-colored heirloom carrots for this recipe.
Brighten the recipe even more by serving it with lots of fresh herbs. My favorite is fresh parsley, but fresh thyme leaves compliment the sweet recipe as well.
If you are looking for more of a sweet and spicy combination, mix some cayenne pepper powder in with the glaze ingredients.
How to make Maple Glazed Carrots
Step 1: Preheat oven and peel Carrots
Firstly, preheat the oven to 425F. Line a casserole dish or baking dish with parchment paper. You may want to double-line your dish to help with cleanup.
Next, peel the carrots, trim off the ends, and cut each carrot into 3 pieces on a diagonal and then cut each piece in half longways. Then, place carrots in the casserole dish.
Step 2: Make Sauce
After that, place butter, brown sugar, maple syrup, lemon juice, and salt into a sauce pan. Next, heat over medium-low heat until the butter melts and the other ingredients can be whisked into the butter. Stir until the mixture is smooth and even.
Then, pour the liquid over the carrots. Toss to coat them completely.
Step 3: Bake and Enjoy
Lastly, place the dish in the oven and bake at 425F for about 40-45 minutes tossing them every 15 minutes. The carrots are done when they are browned in some spots and are soft and cooked through.
Remove from the oven and serve these maple glazed carrots warm. Enjoy!
Storage and reheating
Allow the maple glazed carrots to cool and then transfer to an airtight container. Store in the refrigerator for up to four days.
This dish is just as delicious as leftovers. Remove from the fridge and reheat in the microwave, air fryer or oven. I like to drizzle a little honey and olive oil over the carrots to refresh the flavor.
Check out these other delicious Thanksgiving side dish recipes
- Creamed Corn
- Old Fashioned Baked Macaroni and Cheese
- Shaved Brussels Sprout Salad
- Lemon Kale Caesar Salad
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 8 large carrots (about 2lbs)
- ¼ cup unsalted butter (½ stick)
- 2 tbsp light brown sugar
- ¼ cup maple syrup
- 2 tsp lemon juice
- 1 tsp salt
- Preheat oven to 425F and line a casserole dish or baking dish with sides with parchment paper – you may want to double line.
- Peel carrots, trim off the ends, and cut into pieces. Cut each large carrot into 3 pieces on a diagonal and then cut each piece in half longways. Place carrots in the casserole dish.
- Place butter, brown sugar, maple syrup, lemon juice and salt into a sauce pan. Heat over medium-low heat until the butter melts and the other ingredients can be whisked into the butter.
- Pour the liquid over the carrots and toss to coat them completely.
- Place the dish in the oven and bake at 425F for about 40-45 minutes tossing them every 15 minutes. The carrots are done when they are browned in some spots and are soft and cooked through
- Remove from the oven and serve warm
- You can use all orange carrots or a mix of multi colored heirloom carrots
- To shorten prep time you can use precut baby carrots, these may cook faster so remove from the oven when they are soft enough to easily pierce with a fork