Maple Orange Glazed Carrots

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

  • 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.



  • 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


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


  1. Lydia (The Perfect Pantry)

    I’ve never tried this with carrots, but that’s exactly the way I cook beets!

  2. bookwormbethie

    Can this recipe be made with those small finger size “baby carrots”? Or do baby carrots and regular carrots cook up differently due to maybe different fiber/sugar/water ratios?

    Those packaged baby carrots are just regular carrots that have been milled (cut and ground) to that size. You can use them in this recipe without changes. ~Elise

  3. Julie

    I have an abundant supply of maple syrup, thanks to my brother in law who has sugar trees–this recipe is perfect, simple and delightful!!! Happy Thanksgiving to you and yours!

  4. Brenda @ a farmgirl's dabbles

    I like having a variety of ways to serve up veggies, and this sounds like something my family would like. I already do something similar, using brown sugar and cinnamon, and the orange juice/zest sounds like a lovely addition.

  5. kathy

    This looks good! I did something a bit similar last night (got it off the italian internet). 4 carrots, medium to large sliced not to thin, put them in a saucepan and add milk almost to cover (you can always add more if necessary), a large clove of garlic (I used 2 because I like it) and the zest of half an orange. Oranges are really coming into season right now here in italy so they are wonderfully sweet. No salt, no pepper just yet. Let it cook down until the carrots are really soft and the milk absorbed. Then put it in a blender and puree. This comes out as a really soft puree. I really prefer a more rustic texture but was too lazy to bother! Next time, I think I’ll mash them up with a fork or whatever. I first took out the orange zest and then on second thought put it back in. really nice…rather sweet so added some black pepper at the end. I’m always looking around for good carrot recipes! such a wonderful vegetable but unfortunately a bit boring at times…..

    I really enjoyed it the way it was but wonder if cloves would be a good addition…or maybe some mint??

    thank you elise for all the good recipes….love your site. kathy

  6. Tina

    I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!

  7. Johanna

    I made these for Thanksgiving last week and they were a hit! Even my mom who hates cooked carrots said they were great. A keeper, thanks! Only issue was I doubled the recipe and there definitely weren’t enough for 8 people, or maybe I just had “incredible shrinking carrots”.

  8. Noris

    This was a really tasty and easy recipe. The most tedious part was, of course, the peeling. But, it was well worth it. I would highly recommend it.

  9. Becky

    I made these for thanksgiving, other people said they were good, I thought they were even better the next day. I agree with the other comment that a doubled recipe is not enough for 8 people.

  10. 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

  11. 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!

  12. 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.

  13. 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.

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