Maple Orange Glazed Carrots

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These Maple Orange Glazed Carrots are the perfect festive side for a holiday celebration! Rounds of carrots are sautéed in butter and glazed with maple syrup and orange juice.

Photography Credit: Elise Bauer

Glazed carrots with a holiday twist

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.

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Toss in a little orange zest and a pinch of cinnamon, and you’re there. Glazed carrots with a holiday twist!

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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 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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Maple Orange Glazed Carrots

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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15 Comments / Reviews

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Did you make it? Rate it!

  1. Bot

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

    Show Replies (1)
  2. 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!


  3. 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.

  4. 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.


  5. 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!


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