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+ servings
Maple glazed carrots on a platter with fresh parsley

Maple Glazed Carrots

Maple Glazed Carrots are tender and sweet, with a flavorful orange maple glaze and chopped fresh parsley. This is a show stopping, easy side dish that comes together quickly and the whole family will love it!

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  • 2 tablespoons unsalted butter
  • 20 ounces rainbow carrots two bunches, scrubbed clean and green tops removed
  • 1/2 cup fresh orange juice 2-3 large navel oranges
  • 1/2 cup water
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup freshly chopped flat leaf Italian parsley for garnish


  • In a large Dutch oven or deep sided sauté pan, heat the butter over medium heat. Add the carrots and sauté until just starting to color, about 5 minutes.
  • Place the orange juice, water, maple syrup and salt and pepper in a small bowl and whisk to combine. Add the orange juice mixture to the carrots and bring to a boil. Reduce the heat to medium low and cover, simmering gently until the carrots are tender, checking for doneness after 10 minutes. Carrots will take anywhere from 10-20 minutes depending on their size. Pro tip: If your carrots are large, cut them in half lengthwise, or even slice on the bias to reduce the cooking time.
  • Once the carrots are tender, remove them from the pot and place on a serving platter. Increase the heat to medium, and cook the liquid until thickened and syrupy, about 3-5 minutes. Add salt and pepper to taste, and add the carrots back to the pot and toss in the glaze, and place on the serving platter and garnish with chopped parsley. Enjoy!
    How to make glazed carrots collage


  • Pro tip:  When buying carrots with the green tops still attached, cut the tops off immediately to prevent your carrots from going soft very quickly. Use your carrot tops to make my Carrot Top Pesto!
  • I left my carrots unpeeled for added nutrition, but you may peel them if you prefer.
  • Change up these maple glazed carrots by adding 1 tablespoon minced fresh ginger to the orange maple glaze, or top with fresh thyme leaves!
  • Store carrots in the refrigerator for 3-5 days.


Calories: 101kcal, Carbohydrates: 16g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 263mg, Potassium: 374mg, Fiber: 3g, Sugar: 10g, Vitamin A: 16156IU, Vitamin C: 19mg, Calcium: 46mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!