Maple Orange Glazed Carrots

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Have you started your holiday meal planning yet? We are just now getting around to it. If you like glazed carrots, here’s a way to dress them up for a feast. Sauté the carrot rounds in butter, and then cook them in a solution of maple syrup and orange juice, until the liquid has almost completely evaporated. Toss in a little orange zest and a pinch of cinnamon, and you’re there. Glazed carrots with a holiday twist.

Maple Orange Glazed Carrots Recipe

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  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4

If you double the recipe, you may need to increase the heat or cooking time to help the glaze reduce.

Ingredients

  • 1 pound carrots, peeled, sliced into 1/4-inch thick rounds
  • 2 Tbsp unsalted butter
  • 1/2 teaspoon salt
  • 1/4 cup maple syrup
  • 1/3 cup orange juice
  • 1/2 teaspoon orange zest
  • Pinch cinnamon

Method

1 In a large, wide sauté pan, heat the butter on medium heat until melted. Add the carrots and toss to coat. Cook for 3-4 minutes, then add the maple syrup. Cook for a minute more, then add the orange juice. Cover the pan and cook for 3 more minutes.

2 Uncover the pan and increase the heat to medium high. Stir the carrots occasionally, and cook until almost all of the liquid has evaporated. Remove from heat.

3 Sprinkle cinnamon over the carrots, and stir in the orange zest.

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Maple Orange Glazed Carrots

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Showing 4 of 13 Comments

  • Ann Marie K.

    I made these today for Christmas dinner. I needed a sweet dish and this fit the bill. This was enough for my small party of 5 (one child who wouldn’t touch them). Everyone really liked them. I used a fresh squeezed orange and I cut the the carrots on a diagonal because my carrots were quite skinny. I will use this recipe again. Be careful at the end of the cooking; the maple syrup started to burn while I was mashing my potatoes!

  • JuMarCh

    Maybe I sliced by carrots too thin (I used a mandolin to make it easier) but I thought this recipe turned out too sweet. More like candied carrots. I like the idea, but I would probably tweak some of the proportions and add in a savory herb instead of cinnamon to balance.

  • cheryl

    This recipe is delicious! 5th recipe I’ve tried for cooked carrots & was really happy with not needing milk. Any warm spice would be a fine addition or substitution to the cinnamon. Watch the last minute of the cooking, the sauce thickens quickly and can burn to the pan. Will make again & again.

  • Colleen Wood-Smith

    this looks and smells great! and very easy. i had OJ and syrup in my fridge anyway! baby carrots work really well. i just made them with baby carrots and it cuts your time down a lot. made the whole house smell good and yummy too!

  • Yeni

    Will it work well with the “baby-cut” style carrots? What adjustment should I make?

    “Baby cut” carrots are just regular carrots that have been shaped to a smaller size to make them more snackable. Just slice them as if they were a normal carrot and proceed with the recipe. ~Elise

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