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October 29, 2015
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Buttery Maple Glazed Carrots are an easy healthy paleo side dish and seriously the best carrots you will ever eat! Make them as a simple side for a Sunday roast or Thanksgiving Turkey!
Buttery Maple Glazed Carrots – the best-tasting carrots you’ll ever put in your mouth.
Seriously. I can’t exaggerate about this. These Buttery Maple Glazed Carrots are the bomb. And I know carrots!
I’m one of those people that tries very hard to make vegetables delicious. Because if they’re not, how are we all going to eat them regularly?
So after a lot of experimentation, I came up with the easy recipe for these buttery maple glazed carrots.
It has all the savory goodness of a lot of fall recipes, with a sweet edge. If you want a different way to look at veggies, this one’s for you.
Why Maple Glazed Carrots will be your new favorite side ever:
These carrots are DIVINE! Butter and a small amount of maple syrup accentuate the natural sweetness of this healthy root vegetable.
Now, carrots are one of those vegetables that kids often try to avoid. Trust me, this easy recipe for maple glazed carrots will make everyone happy – even the little ones! As this maple glazed version bit sweeter than your regular veggie side, it appeals to those picky eaters.
Want to make this dish extra impressive? Use rainbow carrots – a mix of white, yellow, purple looks so pretty! The novelty of the different colors might also tempt kids enough to give them a try.
Health benefits of carrots
Carrots are a great healthy side – they are high in vitamin A and low in calories. One medium carrot of about 61g contains only 25 calories.
However, beat in mind that the natural sugar content makes them higher in carbs than many other vegetables. If you’re doing low carb, you might want to avoid carrots and have some green beans instead.
Tips for making maple glazed carrots:
- Make sure to scrub and, if necessary, peel the carrots before slicing them.
- For cooking the carrots, put the sliced carrots in a medium saucepan. Add 1 cup water and about 1/2 tsp of salt. Place the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low, put the lid on the put and cook the carrots for about 15 to 20 minutes, or until the carrots are fork-tender.
- For extra-fancy carrots, purchase a “wavy knife” and make crinkle-cut carrot slices.
Recipe variations:
- You can use raw honey instead of maple syrup.
- For paleo maple glazed carrots use ghee instead of butter.
- Love bacon? Fry some bacon in a pan, save the fat, chop the bacon into bits and mix the carrots with the bacon bits. Toss hot carrots with rendered bacon fat instead of butter.
- This carrot side dish recipe calls for sliced carrots, but baby carrots are a great alternative.
- Want to add a crunchy element? Sprinkle the carrots with chopped roasted pecans before serving.
- Instead of boiling the carrots, you could also roast them in the oven. Slice the carrots diagonally in 1 1/2-inch-thick slices. Toss them in a bowl with the olive oil, salt, and pepper. Transfer the carrots to a sheet pan in 1 layer and roast in a preheated 400 F hot oven for 20 minutes, until browned and tender.
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Buttery Maple Carrots
Dani
Buttery Maple Carrots are an easy to make, healthy paleo side dish or snack. Also the best carrots you will ever eat! Make them as a simple side for a Sunday roast or Thanksgiving Turkey!
5 from 1 vote
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course side
Cuisine American
Servings 2 servings
Calories 140 kcal
Ingredients
- 5 large carrots chopped into rounds
- 1 tbsp maple syrup
- 1-2 tbsp butter
Instructions
Boil the carrots until soft (see tips / notes).
Drain them.
Toss with 1 tbsp of butter and 1 tbsp of maple syrup over medium heat.
If you're like me, maybe add a lil more butter because you're obsessed.
Notes
- Make sure to scrub and, if necessary, peel the carrots before slicing them.
- For cooking the carrots, put the sliced carrots in a medium saucepan. Add 1 cup water and about 1/2 tsp of salt. Place the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low, put the lid on the put and cook the carrots for about 15 to 20 minutes, or until the carrots are fork-tender.
- For extra-fancy carrots, purchase a "wavy knife" and make crinkle-cut carrot slices.
- Feel free to use ghee instead of butter, or coconut oil for a vegan version.
Nutrition
Serving: 1servingCalories: 140kcalCarbohydrates: 21gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 15mgSodium: 156mgPotassium: 510mgFiber: 4gSugar: 13gVitamin A: 25655IUVitamin C: 9mgCalcium: 61mgIron: 0.5mg
Keyword carrots with maple syrup, maple-glazed carrots, paleo carrots
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