This Maple Glazed Carrots Recipe is perfect for fancy holiday dinners but easy enough for casual weeknight dinners.
The carrots are caramelized with high heat and then finished in a bourbon maple glaze with a hint of spice from the red pepper flakes.
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WHY YOU WILL LOVE THIS RECIPE
Perfect Side Dish - It's so vibrant and pretty to serve.
Holiday Meal - These carrots are an easy side dish that even your picky eater will love.
Weeknight meals - The great flavor should not be saved for the holiday table. Add this healthy side to your weekly rotation.
INGREDIENTS
- Carrots - Baby carrots and multi-color carrots are great options. Truly any kind of carrots will work.
- Salt
- Black Pepper
- Pure Maple Syrup - Forget about imitation syrup and purchase some good quality real maple syrup. You'll be amazed how much you'll use it when you have the good stuff. Brown sugar would work as a substitute.
- Melted Butter
- Fresh Garlic
- Lemon Juice - Grab a real lemon, it's way worth it.
- Bourbon - Any brand you have in the liquor cabinet will work. Don't have any? No worries, it's ok to skip the bourbon.
- Parsley - Fresh herbs brighten this dish.
HOW TO MAKE MAPLE GLAZED CARROTS RECIPE
STEP 1:
Wash and peel one pound of whole carrots. Cut each carrot down the middle so you have a flat surface on one side of each carrot. I also cut them in quarters, so they fit in the cast iron skillet easily.
STEP 2:
Combine ¼ cup maple syrup, 2 Tbsp melted butter, 2 cloves minced garlic, 2 Tbsp fresh lemon juice, 2 Tbsp bourbon, and ⅛ - ¼ tsp red pepper flakes in a small bowl.
STEP 3:
Add ¾ Tbsp. olive oil to a cast iron or heavy bottom skillet over medium-high heat. Once the oil begins to swirl, place carrots (working in batches) flat side down in a single layer. Cook for 5 minutes until they begin to caramelize.
STEP 4:
Flip the carrots and cook another 5 minutes. Remove the first batch from the skillet and add another ¾ Tbsp. olive oil and repeat with the remaining carrots.
STEP 5:
Add the first batch of carrots back into the pan. Pour the sauce mixture over the carrots. Lower to medium heat and simmer until the liquid has reduced by ⅓ and the carrots are fork-tender.
STEP 6:
Transfer to a serving dish and garnish with fresh parsley and sliced lemons. Serve immediately.
WANT TO STORE THIS CARROT RECIPE FOR LATER? HERE'S HOW...
Fridge: Store this easy recipe in an airtight container if you have any leftovers. Reheat in the microwave for 1 - 2 minutes.
Freezer: Although you can freeze leftover carrots, the texture will be slightly different after freezing. Place carrots in a freezer bag or container and freezer for up to 3 months.
RECIPE TIPS
- Be patient, and don't move the carrots in the pan for the first 5 minutes. The key to these carrots is for them to become caramelized. A natural sweetness in carrots is brought out when cooking with high heat.
- If you are short on time, skip peeling the carrots. Peeling gives them a cleaner appearance, but the taste will be the same.
- Cook time will depend on the size of the carrots. I cut them down the center and then in quarters.
MORE MEMORABLE RECIPES
Maple Glazed Carrots Recipe
Ingredients
- 1 lb. Carrots
- 1 ½ Tbsp Olive Oil
- ½ tsp Salt
- ¼ tsp Pepper
- ¼ cup Maple Syrup
- 1 Tbsp Butter
- 2 Tbsp Bourbon
- 2 cloves Garlic
- 2 Tbsp Fresh Lemon Juice
- ⅛-1/4 tsp Red Pepper Flakes
- 1 or more Tbsp Parsley Optional
Instructions
- Cut washed and peeled carrots down the center to create a flat cook surface.
- Heat olive oil on medium-hi in a cast iron or heavy bottom skillet. Once the oil is hot, add the carrots (work in batches) so that each is flat to the pan. Sprinkle with salt and pepper. Cook for 5 - 7 minutes without moving the carrots.
- Flip carrots and cook for an additional 3 - 5 minutes until both sides are caramelized.
- Add the remaining ¾ Tbsp. olive oil and repeat with second batch of carrots.
- Once all carrots have been cooked on both sides, return all carrots to skillet.
- Add sauce and reduce the heat to medium. Continue to cook until the sauce reduces by ⅓ and the carrots are fork tender.
- Transfer everything to a serving platter. Garnish with fresh parsley and lemon wedges. Serve immediately.
Notes
- Be patient and don't move the carrots in the pan for the first 5 minutes. The key to these carrots is for them to become caramelized. There is a natural sweetness in carrots that is brought out when cooking with high heat.
- If you are short on time, skip peeling the carrots. Peeling gives them a cleaner appearance, but the taste will be the same.
- Cook time will depend on the size of the carrots. I cut them down the center and then in quarters.
- Store leftover carrots in an airtight container for up to four days in the refrigerator.
If you make this recipe, please let me know! I'd love to hear how it turned out in the comments below.
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