Maple Glazed Carrots

These Maple Glazed Carrots are super simple yet have incredible flavor. Carrots caramelize in coconut oil and then tossed with garlic and maple syrup. The sweet and savory combination is so good! This delicious dairy-free side dish serves 6 in about 35 minutes.

I could make a meal out of these maple glazed carrots.

As a kid, I would look at you like you were crazy if you suggested for me to put one single bite of cooked carrots in my mouth. However now I absolutely love them. There’s something magical about carrots tossed with garlic and glazed in maple syrup. And this recipe is perfect for my dairy-free friends because I use un-refined coconut oil instead of butter – and you won’t notice the difference. Plus the coconut oil gives these carrots another added layer of flavor.

It really is a simple recipe, perfect for a casual meal next to meatloaf or baked chicken yet these are dressy enough for a more formal holiday meal.

To Make These Maple Glazed Carrots You Will Need:

• unrefined coconut oil – Or substitute with butter or olive oil.
• carrots – Earthy and sweet. You can peel them or scrub well and leave unpeeled, it’s up to you.
• kosher salt – Enhances the flavors of this dish.
• garlic – Adds distinct punchy flavor.
• pure maple syrup – Lends sweetness and flavor.
• freshly ground black pepper – This will add some subtle bite and flavor.
• parsley – For serving. Adds a pop of color and fresh herbaceous flavor.

Peel 2 pounds of carrots and then roll cut them and finely mince 2 cloves of garlic.

Heat a large 10 to 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.

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

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

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

Add in the minced garlic and cook for 2 minutes.

Then pour in the 2 tablespoons maple syrup. Toss the garlicky carrots in the maples syrup and cook for a minutes or so.

Lastly, season with another 1/4 teaspoon of salt and 1/8 teaspoon of freshly ground black pepper – for to taste.

That’s it!

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

This recipe is so easy and I love that they go with just about anything.

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

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Yield: 6 servings

Maple Glazed Carrots

These Maple Glazed Carrots are super simple yet have incredible flavor. Carrots caramelize in coconut oil (or butter) and then tossed with garlic and maple syrup. The sweet and savory combination is so good!

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

Ingredients

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

Equipment

• HexClad 10-inch Frying Pan
• Staub Spatula Spoon

Instructions 

• Heat coconut oil in a large 10 to 12-inch skillet over medium heat. Add carrots and kosher salt. Toss to coat the carrots in the coconut oil and cook the carrots for 20-25 minutes or until tender and the edges of the carrots caramelize. Toss occasionally.
• Add in the garlic and cook for 1 to 2 minutes. Pour in the maple syrup, toss to coat and cook for a minute or so.
• Taste and season with more kosher salt if needed and some freshly ground black pepper.
• Transfer to a serving dish 10 oand sprinkle with finely chopped fresh parsley and serve.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline

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

This recipe was originally posted on November 3, 2015 and has been updated with clear and concise instructions, new photography and helpful information.