Easy glazed carrots

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5 min


8 servings

* PLUS Cooking time: 20 minutes


  • 2 500-g bags baby carrots
  • 2 tbsp butter
  • 1/4 cup maple syrup


  • Place carrots in a saucepan and cover with salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and rinse under cold running water until cool. Drain well, then place in a resealable plastic bag, a plastic storage container or a bowl sealed with plastic wrap. Refrigerate up to 2 days.
  • Just before serving, melt butter in a large frying pan or wide saucepan set over medium-high heat. Add maple syrup and toss in carrots. Stir-fry until browned, about 5 minutes. Then season as you like with salt and pepper.

Nutrition (per serving)

  • Calories
  • 97,
  • Protein
  • 1.2 g,
  • Carbohydrates
  • 17.2 g,
  • Fat
  • 3.1 g,
  • Fibre
  • 2.8 g,
  • Sodium
  • 99 mg.

These glistening carrots are finished at the last minute but can be cooked ahead, so come the day of your dinner you can have them ready to serve in a snap with only one pot to wash.

Pretty extras

Although these glazed carrots are delicious as is, you can garnish them with chopped chives, fresh dill, parsley or coriander. A light sprinkling of fresh rosemary is also nice.