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.

Yup.

Maple Ginger Glazed Carrots
 
Prep time
Cook time
Total time
 
These Maple Ginger Glazed Carrots are a more grown-up version of cooked carrots with fresh ginger and orange juice.
Author:
Recipe type: Easy
Serves: 4
Ingredients
  • 2 tbsp. unsalted butter, divided
  • 12-15 carrots, cut diagonally (on the bias) into ¼-inch slices
  • ¼ cup orange juice
  • ⅓ 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
Instructions
  1. In a skillet or large saucepan, melt 1 tbsp. butter over medium heat.
  2. 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.
  3. Uncover and cook 5-8 more minutes until liquid has reduced by half and carrots are tender.
  4. Remove from heat and add remaining 1 tbsp. butter, tossing until melted.
  5. Garnish with chopped parsley.

Comments

  1. says

    Lacey,
    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!

  2. says

    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.)

  3. says

    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.

    • says

      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 :)

  4. Tiffany says

    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!

  5. Caitlin says

    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!

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