Maple glazed carrots are dairy free and as sumptuous as ever. Caramelized carrots glazed in coconut oil and maple syrup- SO good!

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Truth be told, I could plop down with a bowl of this size filled with glazed carrots and make a meal out of it.

Carrots for dinner; I’ve done it before and I’d do it again. Happily.

As a kid I’d look at you like you were crazy if you suggested for me to put one bite of cooked carrots in my mouth. Unh-unh no way. That’s why I don’t fault my kids for turning their noses up at these. I totally get it. Cooked carrots may be an acquired taste. Plus, BONUS, more for moi!

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This seasonal maple glazed carrot recipe is perfect for my dairy-free peeps because by using un-refined coconut oil, then some garlic for a punch of flavor and sweetened with a little maple syrup there’s not a speck of butter- and you won’t even realize it. It really is a simple recipe, perfect for a casual meal next to meatloaf or baked chicken yet these are dressy enough for a formal holiday meal.

Side note: How is it November already?!

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To Make These Maple Glazed Carrots You Will Need:

  • unrefined coconut oil
  • carrots
  • kosher salt
  • garlic
  • pure maple syrup
  • freshly ground black pepper
  • flat-leaf Italian parsley

I’m not fooling you when I say these maple glazed carrots are easy. I mean look at these ingredients?

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I roll-cut 2 pounds of unpeeled carrots. I personally don’t know why you need to peel carrots when all they need is a good scrub and rinse. To roll-cut it’s best explained in this video.

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Finely mince up a couple cloves of fresh garlic. I love, love, LOVE garlic in this recipe and tend to add quite a bit. Two slightly larger cloves is the ticket.

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Heat up a large 12-inch skillet and add 2 tablespoons (solid) un-refined coconut oil. Try not to use refined or you’ll more likely miss out on the coconut flavor, since refined means it’s been removed.

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To the oil add in the carrots and 1/2 teaspoon kosher salt.

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Toss to coat.

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Continue to cook for 20 to 25 minutes, stirring every so often to ensure evenly cooked vegetables.

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The carrots are done when they’re tender and the edges have caramelized.

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Add in the minced garlic and cook for 2 minutes.

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Then pour in the 2 tablespoons maple syrup.

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Toss the carrots in the maples syrup and garlic and cook for a minutes or so.

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Turn off the heat and add in a teaspoon of coconut oil.

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Season with another 1/4 teaspoon of salt and 1/8 teaspoon of freshly ground black pepper.

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That’s it!

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For a pop of color I sprinkle the maple glazed carrots with chopped fresh parsley but I think chives would be nice too.

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So pretty and SUPER delicious! Welcome to yumsville flavortown.

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 8 servings

Coconut Maple Glazed Carrots

Caramelized carrots are simple and elegant. Carrots are coated in coconut oil and maple syrup glaze.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 7 teaspoons coconut oil, unrefined
  • 2 pounds unpeeled carrots, scrubbed and roll cut into approximately 3/4-inch pieces
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic, finely minced
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped parsley

Equipment

Instructions 

  • Heat 2 tablespoons of coconut oil in a large 12-inch skillet over medium heat. Add carrots and 1/4 teaspoon of salt. Toss to coat and cook the carrots for 20-25 minutes or until tender and the edges of the carrots caramelize.
  • Add in the garlic and cook for 2 minutes. Pour in the maple syrup, toss to coat and cook for a minute or so.
  • Turn off the heat and stir in the remaining teaspoon of coconut oil before seasoning with remaining 1/4 teaspoon of kosher salt and the 1/8 teaspoon black pepper.
  • Sprinkle with chopped parsley and serve immediately!
Serving: 1g, Calories: 92kcal, Carbohydrates: 15g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 224mg, Potassium: 381mg, Fiber: 3g, Sugar: 8g, Vitamin A: 18987IU, Vitamin C: 8mg, Calcium: 45mg, Iron: 1mg
Author: Laurie McNamara
Course: Side Dishes
Cuisine: American