Maple Glazed Carrots are so good, you might even get the kids to eat some carrots if you cook them this way! And if you use sugar-free maple syrup these carrots are surprisingly low in net carbs!
PIN the Maple Glazed Carrots to try them later!
When I first tried this recipe for Maple Glazed Carrots, I described it to my friend Bonnie when we were walking and told her how much I loved it. Within a few days, Bonnie made the recipe and left a message on Facebook telling me how much she and her husband liked it too.
And today I’m updating the recipe with better photos to recommend these tasty carrots as a delicious option to make during the holidays. And through the years I started adding a little bit of butter to the recipe, so I’m making that change. I also highly recommend using coarse sea salt and coarse-ground black pepper to season the carrots at the end; that takes it to a whole different level.
I predict that these Maple Glazed Carrots might become your new favorite recipe for carrots, because the maple glaze brings out the sweetness of the carrots in a wonderful way. And if you check the nutritional information for these carrots using sugar-free maple syrup you might be surprised to see they only have about 7 net carbs per serving!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
What kind of carrots should you use for Maple Glazed Carrots?
I’d use whole organic carrots for a recipe like this, because the organic carrots are so sweet and delicious. This is best made with whole carrots and not the “baby” carrots that are really just big carrots that are filed down to a small size. But if that’s not happening at your house it will still be tasty with any carrots you prefer.
What Maple Syrup do I use for Maple Glazed Carrots?
I’m a fan of Lakanto Monkfruit sweeteners, and I used the Lakanto Maple-Favored Sugar-Free Syrup (affiliate link) for this recipe! You can use regular maple syrup, but it will definitely add a lot more carbs.
Can the Maple Glazed Carrots be dairy-free?
For years I made this recipe with only olive oil and no butter, so if you prefer a version that’s dairy-free and vegan I would use about 1 1/2 T olive oil and skip the butter.
How to make Maple Glazed Carrots:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 400F/200C and choose an oven-proof frying pan or dutch oven.
- I recommend using organic whole carrots . After you peel the carrots, cut off the thinner tips and cut the thicker pieces in half lengthwise. Then cut all carrots on the diagonal.
- Heat olive oil and butter in an oven-proof frying pan, then saute the carrots for 3-4 minutes, until they’re starting to blister and slightly color.
- When carrots are slightly browned, turn down heat, stir in sugar-free maple syrup, stir to coat carrots and season generously with salt and fresh ground black pepper.
- Roast the carrots 10-15 minutes in the oven, until they are cooked through and browned a bit more. I stirred after 10 minutes.
- Serve the Maple Glazed Carrots hot, seasoned with a generous amount of coarse sea salt and fresh-ground black pepper.
More Carrot Recipes to Try:
Ingredients
- 1 lb carrots, peeled and cut on the diagonal into same size pieces (organic carrots are sweetest for this recipe)
- 2 tsp. olive oil
- 2 T butter
- 2 T sugar-free maple syrup (see notes)
- coarse sea salt and fresh-ground black pepper to taste
Instructions
- Preheat oven to 400F/200C and choose an oven-proof frying pan that’s large enough to hold all the carrots in a single layer.
- Peel carrots, then cut off the thinner tips and cut the thicker ends in half lengthwise.
- Cut carrot pieces on the diagonal, making them close to the same size and shape.
- Add olive oil and butter to the frying pan and heat to medium hot (the oil should look shimmery, but not be smoking when you add the carrots.)
- Add the carrots (you should hear a slight sizzling sound.)
- Cook the carrots 3-4 minutes, or until the surface looks slightly blistered and starting to color.
- Turn down heat to low, add maple syrup, and stir to coat carrots.
- Season well with salt and fresh-ground black pepper.
- Put frying pan into the hot oven and roast carrots for 10-15 minutes, or until they are done to your liking and slightly browned. (I stirred after 10 minutes and roasted them for 15 minutes.)
- Serve hot, seasoned with coarse sea salt and coarse-ground black pepper.
Notes
I would use Lakanto Maple-Favored Sugar-Free Syrup (affiliate link) for this recipe, but splurge on real maple syrup if you prefer.
Nutritional information is calculated with sugar-free maple syrup.
This recipe adapted slightly from Fine Cooking magazine.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 116Total Fat: 8.2gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 273mgCarbohydrates: 11gFiber: 3.6gSugar: 3.9gProtein: 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sugar-free maple syrup is definitely the most carb-friendly choice for this recipe, and if you use that these Maple Glazed Carrots are surprising low in net carbs and could be good for a treat for low-carb dieters. Carrots are phase 2 or 3 for the original South Beach Diet.
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2010! It was updated with better photos and more information in 2023.
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