Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Maple-Glazed Carrots

Servings: 4

This simple one-pan method for glazing carrots makes for a side dish that’s just as much at home on the holiday table as it is for a weeknight dinner.


  • Kosher salt
  • 1 lb.carrots, peeled and cut on a slight diagonal into 1/4-inch-thick slices (about 3-1/2 cups)
  • 2 Tbs. unsalted butter
  • 2 Tbs. pure maple syrup
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. coarsely chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 110
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 15
  • Sodium (mg): 460
  • Carbohydrates (g): 16
  • Fiber (g): 3
  • Sugar (g): 10
  • Protein (g): 1


  • Bring a large skillet of heavily salted water to a boil over high heat. Add the carrots and boil just until knife-tender, 6 to 7 minutes. Drain.
  • Heat the butter, maple syrup, lemon juice, and 1/2 tsp. salt in the same pan over medium-high heat until the butter is melted. Return the carrots to the pan and cook, stirring occasionally, until the glaze thickens and coats the carrots, 2 to 3 minutes.
  • Transfer to a serving dish, and sprinkle with the parsley before serving.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.