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: 5 minutes
  • Cook: 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 Sauté carrots in butter: In a large, wide sauté pan, heat the butter on medium heat until melted. Add the carrots and toss to coat. Sprinkle with salt. Cook for 3-4 minutes.

2 Add maple syrup, then orange juice: Add the maple syrup and cook for a minute more. Add the orange juice. Cover the pan and cook for 3 more minutes.

3 Uncover pan and simmer away most liquid: 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.

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

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Showing 4 of 15 Comments / Reviews

  • Bot

    Assume we can add the salt anytime? It's missing :)

  • 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.

  • 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

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