Maple brown sugar Glazed Carrots. Quick and easy roasted carrots! Roasting always brings out the best in carrots. The caramelized edges are the BEST!
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Maple Brown Sugar Glazed Carrots Recipe
With Thanksgiving only a couple of weeks away, we are already planning our holiday menu.
Of course, there are staples like our Classic Sausage Stuffing, Cream of Pumpkin Soup, and our no-churn Pumpkin Ice Cream are always on the list.
The Maple Glazed Carrots are also one of the recipes that we just have to make.
Not only because it's super simple, but because everyone loves them.
Brown Sugar Carrots recipe is the perfect side dish for the upcoming holidays.
Turn your veggies into something you love with these Roasted Carrots.
Tender roasted carrots are glazed with smooth maple syrup and roasted to perfection.
Ingredients Needed for Brown Sugar Carrots
Baby carrots
Brown sugar
Ground Cinnamon
Nutmeg
Butter
Maple syrup
Salt and Pepper
For exact amounts, please see the recipe card below.
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How to Make Maple Glazed Brown Sugar Carrots
Preheat the oven to 400.
Lay baby carrots out on a sheet pan in a single layer.
Glazed carrots will pair beautifully with most non-Asian meals though I wouldn't use them with mains with a sweet sauce – too much sugar. It would be ideal to pop in the oven at the same time as this Baked Chicken Breast or Roast Chicken, or this Roast Pork with Crispy Crackling.
The ratio here is a 3/4 C of maple syrup for every 1 C of brown sugar. There is, however, a small caveat. Because maple syrup is a liquid and brown sugar is a solid this substitution requires a second adjustment, a reduction of a liquid elsewhere in the recipe.
Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.
Store glazed carrots in an airtight container in the refrigerator for up to 5 days. Reheat them on the stovetop with a little added butter or in the microwave. We do not recommend freezing glazed carrots because their texture after defrosting will be mushy and unappealing.
Glazed carrots coated in a mixture of brown sugar and butter are a versatile side dish you can serve alongside a weeknight meatloaf, a Sunday ham, or your Thanksgiving turkey. These caramelized carrots are a definite kid-pleaser but they're elegant enough to impress the adults as well!
While brown sugar contains slightly more vitamins and minerals than white sugar, it still offers less nutritional value than pure maple syrup. Maple syrup has fewer calories and considerably more calcium, riboflavin and manganese than brown sugar.
For example, maple syrup is lower in calories than honey, and therefore may be the better choice for someone looking to lose weight. Pure maple syrup also has fewer carbohydrates and is lower on the glycaemic index than honey, which may make it healthier for certain diets.
Nutritional potentials. In the human diet, maple syrup is considered a source of carbohydrates instead of refined sugars. In addition, maple syrup has been deemed a good source of vitamins (Table 1), and minerals [8] necessary for the human body for biochemical reactions such as the synthesis of enzymes or hormones.
This is our CSA members' favorite way to enjoy our farm's fresh carrots. Slice or keep them whole if baby sized and toss with salt and pepper as your most basic preparation, or optionally add garlic, dill or honey to change it up. Roast on a baking sheet at 400 degrees until tender. So, so, so sweet!
But having them in the freezer as well will make dinner even easier. These honey maple-glazed carrots can be made ahead and frozen. Doing the work ahead of time, especially if you make several bags of these at one time, makes suppertime so much easier. They make a perfect side dish to go along with most mains.
Overcooked vegetables are mushy or dry, sometimes both at the same time! What's happened, is the cell structures of the vegetables have been damaged creating mushiness and the liquid inside may have been released to cause dryness.
Yes, cold cooked vegetables are generally safe to eat, as long as they have been stored properly and not left at room temperature for an extended period of time. Cooked vegetables should be refrigerated promptly after being cooked and should be kept at a temperature of 40°F (4°C) or below to prevent bacterial growth.
For example, carrots are said to pair exceptionally well with butter, ginger, lemon, maple syrup, orange, parsley, and sugar. Other ingredients that are said to pair well with carrots include cinnamon, coriander, dill, lime, spearmint, olive oil, parsnips, salt, tarragon, thyme, etc.
From there, you might slice them into sticks and eat them with hummus or a yogurt-based dip. If you don't like crunchy carrots, you can steam, boil, or roast them and serve them as a side dish. They also work well in savory dishes such as beef stew, chicken pot pie, and stir-fry.
Introduction: My name is Aracelis Kilback, I am a nice, gentle, agreeable, joyous, attractive, combative, gifted person who loves writing and wants to share my knowledge and understanding with you.
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