Your new obsession: Stovetop Herb & Maple Glazed Carrots. Imagine baby carrots, all dolled up in a luscious, sweet maple glaze, with a zingy hint of lemon. This easy recipe is the perfect side dish for those chaotic weeknights, but they’ve also got that spark to steal the show at any holiday table.
Need Help With Serving Suggestions?
Alright peeps, if you’ve been racking your brain trying to figure out what to serve with these oh-so-tasty Stovetop Herb & Maple Glazed Carrots, hold tight ’cause I’m about to drop some wisdom. These carrots? They’re not just delicious, they’re social butterflies. They get along with pretty much everything. So, here’s the dish squad I’ve put together that our carrot pals are just going to adore:
Entree: Smothered Turkey Necks – Think juicy turkey necks, simmered till they’re all tender and drenched in a flavorsome gravy.
Side: Southern Green Beans with Bacon – Imagine slow-cooked green beans, cuddling up with smoky beef bacon bits. The savory comfort they bring plays off so well against our carrots’ sweet vibes.
Bread: Cast Iron Cornbread – Golden, crusty outside with a soft, fluffy heart. The subtle sweetness in the bread links arms with natural sweetness of the maple glaze on the carrots.
Deliciously Easy Herb & Maple Glazed Carrots
Alright, buckle up because I’m about to introduce you to your next kitchen crush: Stovetop Herb & Maple Glazed Carrots. I know, I know, you might be thinking, “Carrots? Really?” But stick with.
Imagine, tender baby carrots all jazzed up in a luscious, rich maple glaze, popping with the herby goodness of thyme and rosemary. The sweetness of the maple syrup is a flirty counterpart to the earthy herbs, creating this symphony of flavors that’s going to have you grooving in your kitchen. And the texture? Oh, darling, they’re perfectly tender with just the right bite to them, making every forkful feel like a treat.
And the best part? They’re ridiculously easy to whip up. Whether it’s a chaotic weeknight or a fancy holiday feast, these carrots are going to slay it every single time.
What You’ll Need For This Recipe
- Unsalted Butter
- Dried Rosemary – I stan rosemary for its earthy, woody flavor. It’s like a little trip to the Italian countryside in each bite.
- Pure Maple Syrup – This amber delight brings a touch of earthy sweetness that’ll make our carrots irresistible.
- Dark Brown Sugar
- Baby Carrots
- Italian Seasoning – This blend is like the hit mixtape of the herb world. It’s going to bring an orchestra of flavor to our dish.
- Thyme Leaves – Thyme’s delicate, slightly minty flavor will dance beautifully with the other spices, giving our dish an unforgettable depth.
- Kosher Salt
- Black Pepper
- Lemon (Zested & Juiced) – The zing to our zag! The lemon juice and zest will cut through the sweetness and keep your taste buds on their toes.
How To Make Herb & Maple Glazed Carrots Recipe
Here’s the quick rundown but more detailed instructions can be found below in the recipe card.
Alternative Cooking Methods
Oven Roasted Carrots:
- Get those carrots in a butter-greased baking dish or rimmed baking sheet. Make it rain with your seasonings – Italian, thyme, salt, and pepper.
- Melt that butter with the maple syrup, brown sugar, and dried rosemary, and pour the maple syrup mixture it all over the carrots like a sweet, buttery blanket.
- Tuck ’em in the oven and cook the carrots at 350° for about 45-60 minutes, until they’re as tender as a Drake song.
- Finish with that zesty lemon juice, zest, and a sprinkle of Italian seasoning for delicious maple roasted carrots.
Slow Cooker Carrots:
- Place the carrots in your slow cooker. Give it some flavor love with your seasonings – Italian, thyme, salt, and pepper.
- In a saucepan, melt your butter, then stir in maple syrup, brown sugar, and dried rosemary. This luscious concoction goes right on top of the carrots.
- Let them slow dance on HIGH for about 3-4 hours or LOW for 6-7 hours, until they’re tender and well-glazed.
- Just before serving, add that lemon juice, zest, and a sprinkle of Italian seasoning.
Instant Pot Carrots:
- Add carrots to the Instant Pot, sprinkle over your seasonings – Italian, thyme, salt, and pepper.
- Melt the butter, then mix in your maple syrup, brown sugar, and dried rosemary. Pour this sweet, buttery dream over the carrots.
- Lock that lid, seal the vent, and set the pot to “Manual” or “Pressure Cook” for 5 minutes.
- Once done, let the pressure release naturally for about 10 minutes, then flip the vent for quick release.
- Before you’re ready to serve, add that lemon juice, zest, and a sprinkle of Italian seasoning.
Add Some Flair: Recipe Variations & Customization Ideas
- Nutty Twist: Fancy a crunch in every bite? Sprinkle 1/4 cup of chopped pecans or walnuts after glazing. Gives it a lovely contrast!
- Holiday Edition: Glam it up for the holidays! Add crumbled goat cheese for a tangy contrast, and garnish with parsley or sage.
- Bourbon Maple: Fancy a bit of a boozy kick? A touch of bourbon will make your carrots sing a whole new tune!
- Garlic Galore: Can’t have enough garlic? Minced cloves will add a new depth to the flavor.
- The Fiery Twist: How about a touch of heat? A pinch of cayenne pepper or a sprinkle of red pepper flakes will kick things up a notch!
More Holiday Side Dishes You’ll Love
Storage & Reheating Recommendations
To Store & Make Ahead:
Go ahead and cook them a day before if needed. Just make sure to keep them snug in an empty airtight container-tight container in the refrigerator. They’ll be good for a little encore performance for 2-3 days.
Whether you’re a microwave master or a stovetop stalwart, these carrots are pretty flexible. Reheat them in the microwave for a quick fix or in a skillet on the stove top, with a bit of extra butter if you’ve got a bit more time. Either way, they’ll come out ready for round two!
Frequently Asked Recipe Questions
Can I Use Whole Carrots?
Sure! If baby carrots are MIA, just get whole fresh carrots, peel ’em and slice ’em.
Do I Have to Use Real Maple Syrup?
I prefer using pure maple syrup but this is purely a preference. I say use what you got.
Can I Make These Carrots Vegan?
To veganize this recipe, just swap the butter for margarine, vegan butter, or even olive oil. And replace regular brown sugar with a vegan friendly version. Just keep it 1:1, and you’re good to go!
Prep Your Tools & Ingredients
Here is a quick list of things to do before the recipe to ensure everything goes smoothly. This list may contain affiliate links which won’t change your price but will share some commission to help support this blog.
Gather Your Tools:
- large skillet
- Always read the recipe through at least 1 time before you start. It helps you move faster when you already know what step is coming next.
- Measure out all of your ingredients.
Now It’s Your Turn!
Alright, I’ve shown you how to make this fork-tender carrot recipe that’ll have your whole family fallin’ head over heels for veggies. With that rich brown butter, real maple syrup, and aromatic herbs, even those who claim not to love carrots will find these absolutely delicious.
Now, it’s your turn to give this recipe a try! And hey, if you could spare a minute to rate this recipe and leave a comment down below, I’d be over the moon. Try it at home, snap a picture, and don’t forget to tag @meikoandthedish on social media, ’cause there’s nothing I love more than seeing your kitchen creations.
- 5 tablespoons unsalted butter
- 1 tablespoon Italian seasoning
- ½ teaspoon dried rosemary
- ½ teaspoon thyme leaves
- 5 tablespoons real maple syrup
- 4 tablespoons dark brown sugar
- 2 16 oz. bags baby carrots
- 1 ¼ teaspoons kosher salt
- 1 teaspoon black pepper
- ¼ cup water
- parsley chopped
- In a large skillet or medium over medium heat add butter. Once it’s melted, whisk in the Italian seasoning, rosemary and thyme until the butter starts to bubble and changes color to golden brown (about 2-3 minutes).
- Whisk in maple syrup and brown sugar until the sugar melts.
- Add carrots and stir to coat as evenly as possible.
- Add in water, salt, and pepper, increase heat to high and bring to a boil for 2 minutes. Reduce to medium and continue to cook for about 15-20 minutes uncovered to reduce sauce and soften carrots.
- To garnish, sprinkle chopped parsley before serving.
*Nutrition information is a rough estimate.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.