5.0 from 12 votes
Honey Maple Glazed Carrots
Make these honey and maple carrots as a side dish for your Thanksgiving dinner or holiday get-together. They're ridiculously easy to make, and taste incredible too!
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 3
Calories: 478 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 pound carrots peeled and sliced into 1 inch pieces
- 2 cups water
- 1 teaspoon salt divided
- ½ cup salted butter or 1 stick
- ½ cup dark brown sugar
- ¼ cup honey
- 1 Tablespoon pure maple syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- 1 Tablespoon chopped parsley optional garnish
Instructions
- Arrange the carrots. In a large skillet over medium heat, add the carrots with ½ teaspoon salt and water.
- Simmer. Bring to a rapid simmer and cook the carrots until just tender (about 5 minutes)
- Add some flavor. Drain the excess water and add the salted butter, brown sugar, honey, maple syrup, cinnamon, the remaining ½ teaspoon salt, and allspice and stir to coat the carrots evenly and melt the flavors together.
- Reduce the sauce. Increase the heat to medium high and simmer, stirring occasionally, until the sauce is reduced by ⅓ resembling a loose glaze (4-5 minutes).
Cup of Yum
Notes
- Pick the best fresh carrots you can get your hands on. They should be hard and crunchy, and have a bright orange color, without any blemishes or soft spots on their surface.
- If your carrots are uneven in size, you might want to trim them and try to get them to roughly the same size, so that they cook evenly.
- To add extra flavor to these Thanksgiving carrots, cook them in chicken stock (or vegetable stock) instead of water.
- Add an extra dimension of flavor and deliciousness to these carrots by topping them with a squeeze of lemon juice or some flaky sea salt before you serve.
- Choose fresh: Pick the best fresh carrots you can get your hands on. They should be hard and crunchy, and have a bright orange color, without any blemishes or soft spots on their surface.
- Trim time: If your carrots are uneven in size, you might want to trim them and try to get them to roughly the same size, so that they cook evenly.
- Cook with stock: To add extra flavor to these Thanksgiving carrots, cook them in chicken stock (or vegetable stock) instead of water.
- Finishing touches: Add an extra dimension of flavor and deliciousness to these carrots by topping them with a squeeze of lemon juice or some flaky sea salt before you serve.
Nutrition Information
Calories
478kcal
(24%)
Carbohydrates
79g
(26%)
Protein
2g
(4%)
Fat
31g
(48%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
1143mg
(48%)
Potassium
576mg
(16%)
Fiber
5g
(20%)
Sugar
70g
(140%)
Vitamin A
26207IU
(524%)
Vitamin C
9mg
(10%)
Calcium
109mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 478
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 79g | 26% |
| Protein | 2g | 4% |
| Fat | 31g | 48% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 1143mg | 48% |
| Potassium | 576mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 70g | 140% |
| Vitamin A | 26207IU | 524% |
| Vitamin C | 9mg | 10% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.