Maple Glazed Carrots

Maple Glazed Carrots

cherbear

"A super-easy side dish for any occasion. Nice sweet and salty flavor to the carrots!"
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Ingredients

30 m servings 120 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
  2. Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.

Reviews

Read all reviews 11
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These were very good. I only had regular carrots, so I sliced them and steamed them. One of my kids loved them, the other one not so much. I thought it was a nice change.

I sliced fresh organic whole carrots, steamed them in the microwave for 2 min 15 seconds, and drizzled on the maple syrup-butter mixture. This was a nice side dish for a roasted pork loin, mash...

I love my carrots like this. I add a little more salt for that sweet/salty contrast. Very simple!

Made this yesterday. Roasted the carrots instead of boiled them and used large carrots cut up as I didn't have baby carrots. It was very tasty.

Used frozen sliced carrots which I cooked on the stove. Added the butter and syrup to the pan after I drained the carrots. Loved the flavor. It's a keeper.

We had this tonight with a great baked chicken and twice baked potatoes. Was awesome!

This was a pretty good, easy recipe. I used whole carrots cut into sticks. The cooking time on the carrots is way off. You shouldn't go over 8 min. Maybe baby carrots are tougher (haven't us...

I was going to take a photo to post but the carrots were so good, I ate them before I could snap the photo!!

This was lovely! I had regular carrots on hand so cut those into thick (1/2-inch) medallions & roasted them. The glaze was lovely. I will definitely be making this again.

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