Convert your traditional buttered carrots into a sophisticated side dish worthy of a 5-star meal! This post shares how to make the BEST maple glazed carrots. Plus the healthiest ways to cook, store, and prep this dish.
There’s nothing like perfectly sautéed veggies.
With the right seasoning and proper cooking methods, you can get expert-level side dishes good enough to eat with the finest steak in town! Or if you’re vegan – maybe a sumptuous quinoa dish or Buddha bowl. Yum!
If cooked well, sautéed veggies are good enough on their own, too!
For these maple glazed carrots, you’ll only need six simple ingredients (you probably already have them in your kitchen). It’s SO easy to make and can even be used as an appetizer, snack, or even as a side dish for your meal prep!
Discover how the maple syrup and fresh ginger blend add a delightful twist to this recipe. The elevated balance of flavors is sure to satisfy even the most refined palettes.
So let’s dive in and break down the best ways to healthily enjoy your carrots, maximize their nutrients, and of course, bask in the maple glazed goodness.
Let’s get to the awesome part, shall we?
What Is In This Maple Glazed Carrots Recipe?
You’ll be working with pretty basic ingredients for this dish. You may even have most of these items already in your pantry! Here’s what you’ll need:
- Coconut oil butter
- Carrots (sliced diagonally)
- Pure maple syrup
- Fresh ginger (peeled and grated)
- Sea salt
- Fresh Italian parsley (optional)
Can I Make Glazed Carrots In Advance?
Yes, you can definitely make these delicious glazed carrots beforehand. (Hello, to my fellow meal prep advocates!)
To avoid getting them all mushy when reheated, I recommend boiling your carrots for just one to two minutes.
After you’ve cooked your maple-glazed carrots, let them cool completely first. Then, put them in an airtight container in the fridge. It would be best to reheat within two days so you can enjoy them while fresh.
Read on further below for reheating tips!
What Is The Healthiest Way To Cook Carrots?
Sautéing is actually one of the best and healthiest ways to cook your carrots.
- You’ll only need a small amount of healthy fat or oil to help them soften
- Simple seasonings are enough to bring out the flavor of carrots
- Sautéing your veggies in a healthy fat or oil (such as coconut oil or olive oil) can increase the absorption of the phytonutrients (Since many of the nutrients in carrots are fat-soluble. This means your body can better absorb it with fat!)
- Sautéing does not dehydrate your veggie
Is It Better To Boil Or Bake Carrots?
It’s fun to be creative with the many ways you can enjoy the antioxidant-rich carrot. Let’s break down the pros and cons of boiling and baking this delicious orange veggie.
Here’s what boiling can do:
- You can enjoy them whole or mashed
- But it can lose some of carrots nutrients such as Vitamin C in the process if boiled for too long. (Due to the high heat, boiling them for around 20 minutes can significantly reduce nutrients)
- There is a balance to this! Boiling could actually boost and retain the nutritional content which helps it produce even more Vitamin A. (If boiled for a quick amount of time. Say, less than 10 minutes.)
- And, it helps break down the carrot’s plant cell walls which helps release more nutrients for easier digestion
Here’s what baking does:
- Baking is the best way to bring out the flavor
- It caramelizes the sugars in carrots and elevates sweetness
- It helps maintain the texture (if not baked for more than 20 minutes)
- BUT, baking may deplete some of the Vitamin C content
- This method also helps break down the carrot’s plant cell walls which helps you better digest the nutrients compared to when it’s raw. (Such as beta-carotene, lutein, and lycopene)
How To Make Maple Glazed Carrots?
This recipe is insanely easy and simple to make. Whip it up on a weeknight with your roast chicken or almond-crusted seabass and you’re good to go!
Here’s what you need to do:
- Heat your pan: In a skillet or large saucepan, melt coconut oil over medium heat.
- Saute your carrots with the marinade: Add your carrots, maple syrup, and ginger then stir to combine. Cover and cook for 5-8 minutes, stirring occasionally until the carrots are almost tender.
- Make sure your carrots are cooked well: Uncover and cook for 5-8 more minutes until the liquid has reduced by half and the carrots are nice and tender.
- Enjoy: Garnish with chopped parsley and you’re done!
How Do You Store This Dish?
To properly store your glazed carrots, transfer them to an airtight container. Then, place it in the fridge. Your carrots should last anywhere between 3 to 5 days in your refrigerator.
Make sure to eat your delicious side the same week!
Avoid eating cooked carrots if they’ve been left out for more than 2 hours at room temp. Bacteria can grow fast during exposure so it’s best to err on the side of caution if you’re unsure. Read up on food safety here!
Can You Reheat Maple Glazed Carrots?
Yes, you can reheat them easily. Just add the carrots to a pan over medium heat with coconut oil until they’re nice and hot. Feel free to sprinkle more chopped fresh parsley if you’d like to garnish them again.
More Healthy Veggie Sides
Love me some healthy veggie sides! Here are more recipes you can enjoy with your entrees:
- Lemon Roasted Asparagus
- Easy Parmesan Roasted Cauliflower
- Healthier Crock Pot Mashed Potatoes
- Healthy Green Bean Casserole
- Easy Sweet Potato Hash
- 10-Minute Sugar Snap Peas with Lemon
This post contains affiliate links for products I use regularly and highly recommend.
- 1 tbsp coconut oil butter
- 15 carrots cut diagonally into 1/4-inch slices
- 1/3 cup pure maple syrup
- 1 tsp fresh ginger peeled and grated
- 1/8 tsp sea salt
- optional: fresh Italian parsley for garnish
In a skillet or large saucepan, melt 1 tbsp. coconut oil over medium heat.
Add carrots, maple syrup, and ginger 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.
Garnish with chopped parsley.
16 thoughts on “Maple Glazed Carrots | With Fresh Ginger”
We should turn this into a video.
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!
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.)
Happy to help, Sara! Enjoy the parties 🙂
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.
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 🙂
Tried this last night— yummmy! Thanks!
Yay! Glad you liked it 🙂
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!
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!
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!
I hope you enjoy them, Caitlin!
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!
Thanks so much, Georgia! I hope you enjoy the side dish and have a great weekend as well
What a great, healthy side dish! Your pics are gorgeous! These glazed carrots are going on my menu rotation!
Thanks so much, Jennifer!
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