Maple Ginger Glazed Carrots

Looking for a more grown-up version of brown sugar glazed baby carrots?  Good!

Maple Ginger Glazed Carrots recipe and images by Lacey Baier, a sweet pea chef

‘Cuz here it is!

Maple Ginger Glazed Carrots recipe and images by Lacey Baier, a sweet pea chef

Not that there’s anything wrong with the basics that make your inner child smile.  Keeping your inner child happy and satisfied is definitely important.

Maple Ginger Glazed Carrots recipe and images by Lacey Baier, a sweet pea chef

But, sometimes, more adult versions are called for.  And these Maple Ginger Glazed Carrots do the trick.

Maple Ginger Glazed Carrots recipe and images by Lacey Baier, a sweet pea chef

I especially enjoy how the fresh ginger contrasts with the sweetness of the maple syrup to make for a more sophisticated side dish.

Maple Ginger Glazed Carrots recipe and images by Lacey Baier, a sweet pea chef

I know…I don’t get very “sophisticated” that often — and it’s still arguable if cooked carrots even meet that standard — but work with me on this one!

Maple Ginger Glazed Carrots recipe and images by Lacey Baier, a sweet pea chef

Simple.  Easy.  Quick.  Tasty.


Maple Ginger Glazed Carrots

2 tbsp. unsalted butter, divided
12-15 carrots, cut diagonally (on the bias) into 1/4-inch slices
1/4 cup orange juice
1/3 cup good quality maple syrup
1 tsp. fresh ginger, peeled and grated
3 tsp. brown sugar
pinch of kosher salt, for taste
optional: fresh Italian parsley, for garnish


In a skillet or large saucepan, melt 1 tbsp. butter over medium heat. Add carrots, orange juice, syrup, ginger and brown sugar and stir to combine. Cover and cook 5-8 minutes, stirring occasionally, until carrots are almost tender.

Uncover and cook 5-8 more minutes until liquid has reduced by half and carrots are tender.

Remove from heat and add remaining 1 tbsp. butter, tossing until melted.

Garnish with chopped parsley.



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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

15 comments… add one

  1. Jennifer @ Jane Deere April 13, 2011, 8:14 am

    What a great, healthy side dish! Your pics are gorgeous! These glazed carrots are going on my menu rotation!

  2. Georgia @ The Comfort of Cooking April 15, 2011, 4:14 pm

    Lacey, this looks so delicious! I’m always looking for new veggie side dish ideas and this will so come in handy for sometime next week. Thanks for sharing. I hope you have a great weekend!

    1. lacey - a sweet pea chef April 17, 2011, 1:05 pm

      Thanks so much, Georgia! I hope you enjoy the side dish and have a great weekend as well

  3. Caitlin April 20, 2011, 9:53 am

    I plan on making these on Easter to go with our ham and I am super excited to eat them because they look SO DELICIOUS!

  4. Tiffany May 22, 2011, 8:06 pm

    These look like they taste amazing! Have you tried eating at Moonshine on 5th and Red River? The food is awesome! They make a maple carrot that is delish. I’m excited I can now add it to my dinner menu. Thanks!

    1. lacey - a sweet pea chef May 23, 2011, 11:29 am

      Hey Tiffany! I have not tried Moonshine, but have added it to my list for places to try now, thanks to your recommendation. Feel free to share any others for the Austin area :) Thank you!

  5. N June 24, 2011, 7:34 am

    Tried this last night— yummmy! Thanks!

  6. Pat November 5, 2011, 4:45 pm

    Can I substitute honey for maple syrup? My husband is not so crazy about maple syrup. I am planning to make it for Thanksgiving. Thank you.

    1. lacey - a sweet pea chef November 5, 2011, 10:18 pm

      You know, Pat, that’s a very good question. I’ve never tried this recipe with honey, but I’d imagine it would turn out good as well. I might try with a bit less honey to start and then add it to taste, as it may add a sweeter flavor than the maple syrup. If you try it, I’d love to know how it turns out for you :)

  7. Sara December 12, 2011, 12:19 am

    This sounds great! Going to take this to one of two company potlucks this week. We have a “plump calendar” all December – someone brings in goodies every day. I do eat it, but turn largely vegetarian at evening meals in defense, so I’m taking this to our potluck (yes, in addition to daily sin-food, we have a potluck.)

  8. nancee November 23, 2013, 10:59 am

    pics are amazing and I want to take it for 15 people at Thanksgiving. How many does this serve? How many lbs. of carrots (or how many carrots) would I use? should I NOT use those baby peeled carrots that r sold in bags? Thanks so much!


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