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Maple Glazed Carrots Side Dish Recipe with Butter and Thyme
Tender carrots coated in maple syrup, butter and thyme create an easy maple glazed carrots side dish ideal for weeknight meals or holiday dinners.
Maple-glazed carrots are a classic vegetable side dish in which sliced or whole carrots are simmered until tender and then finished in a buttery maple syrup glaze, often accented with a pinch of salt, black pepper, and optional herbs such as thyme or rosemary. The recipe highlights the natural sweetness of carrots while adding depth from pure maple syrup, creating a glossy coating that balances sweet and savory flavors. Frequently prepared for weeknight dinners as well as seasonal occasions like Thanksgiving, Christmas, and other cold-weather gatherings, this versatile accompaniment pairs well with roasted poultry, pork, or vegetarian mains and can be served hot or at room temperature.
Maple Glazed Carrots Side Dish Recipe with Butter and Thyme
This streamlined, one-pan method relies on just a handful of pantry staples and delivers fork-tender carrots in under 20 minutes. Leftovers keep their shine for meal-prep lunches and double as a sweet-savory accent for grain bowls or roasted veggies later in the week.
Prep Time
10 minutes
10 minutes
Cook Time
15 minutes
15 minutes
Total Time
25 minutes
25 minutes
Ingredients
Carrots, peeled and sliced into ½-inch coins – 1 lb (about 4–5 medium)
- Unsalted butter – 2 tbsp
- Pure maple syrup – 2 tbsp
- Fresh thyme leaves (plus optional extra sprigs for garnish) – 1 tsp
- Water or low-sodium vegetable broth – ¼ cup
- Kosher salt – ½ tsp, or to taste
- Freshly ground black pepper – ¼ tsp, or to taste
- Optional ground cinnamon – ⅛ tsp
- Optional fresh lemon juice – 1 tsp
- Optional chopped fresh parsley – 1 tbsp
Method
Peel the carrots
- Trim the ends of the carrots
- Slice the carrots into 1/2-inch thick diagonal pieces
- Place the sliced carrots in a large skillet or sauté pan
- Add enough water to reach halfway up the carrots and add a pinch of salt
- Bring the water to a boil over medium-high heat
- Reduce the heat to low, cover the pan, and simmer until the carrots are just tender, about 6–8 minutes
- Drain any remaining water from the pan
- Add the butter to the skillet with the drained carrots
- Pour the maple syrup over the carrots
- Sprinkle fresh thyme leaves into the pan
- Cook over medium heat, stirring often, until the sauce thickens and glazes the carrots, about 3–5 minutes
- Season the glazed carrots with salt and freshly ground black pepper to taste
- Transfer the carrots to a serving dish
- Garnish with additional thyme sprigs if desired and serve immediately
Nutrition (whole recipe)
Calories
490 kcal Protein
4 g Fat
23 g Carbs
70 g Fiber
13 g Sugar
46 g
490 kcal Protein
4 g Fat
23 g Carbs
70 g Fiber
13 g Sugar
46 g
Notes
Slice thicker carrots on a sharp diagonal so every piece is about ½-inch thick—uniform size lets the glaze tighten just as the carrots turn tender. Off the heat, swirl in a teaspoon of cold butter and a quick squeeze of lemon or cider vinegar; the butter gives a glassy finish while the acid brightens the sweetness. For a savory kick, sprinkle on flaky salt and a pinch of smoked paprika or chili flakes before serving.
why this recipe
With their delicate balance of earthy sweetness and subtle caramelized depth, these maple glazed carrots transform a humble vegetable into a polished side dish that feels both comforting and elegant. The natural sugars in pure maple syrup coax out the carrot’s inherent sweetness while a quick roast intensifies the flavors, yielding tender-crisp spears with glossy, amber edges. A faint hint of butter and a touch of seasoning round out the glaze, creating a silky coating that clings to each bite without overpowering it. Ideal for weeknight dinners yet impressive enough for holiday tables, this dish delivers vibrant color, crowd-pleasing taste, and effortless sophistication in every forkful.
FAQs
FAQ acf
Frequently Asked Questions
Can I make these maple-glazed carrots ahead of time and reheat them before serving?
Yes—glazed carrots reheat well. Cook them fully, cool, and refrigerate for up to 3 days, then warm gently in a skillet over medium-low heat (add a splash of water or broth to loosen the glaze) just before serving.
Can I substitute honey or brown sugar if I don’t have pure maple syrup?
Yes. An equal amount of honey or lightly packed brown sugar will glaze the carrots similarly; just watch the pan, as honey browns faster and brown sugar may need a splash of water to dissolve into a syrupy consistency. Expect a slightly different flavor profile—honey adds floral notes, while brown sugar lends mild molasses depth.
How can I make these maple-glazed carrots vegan or dairy-free?
Swap the 2 tablespoons of butter for an equal amount of plant-based butter, refined coconut oil, or a mild olive oil, and be sure to use vegetable broth (or water) instead of any animal-based stock. Pure maple syrup is naturally vegan, so with that single switch the dish becomes completely dairy-free and suitable for vegans.