Maple-Glazed carrots are so good, you can probably even get the kids to eat some carrots if you cook them this way! And if you use sugar-free maple syrup these carrots are surprisingly low in net carbs!
PIN the Maple-Glazed Carrots to try them later!
One day when we were out walking, I described this recipe for Maple-Glazed Carrots to my friend Bonnie and told her how much I loved it when I’d made it over the weekend. Within a few days, Bonnie made the recipe and left a message on Facebook telling me how much she and her husband liked it too.
And this may possibly become your new favorite recipe for carrots, because the maple glaze brings out the sweetness of the carrots in a wonderful way. And if you check the nutritional information for these carrots using sugar-free maple syrup you might be surprised to see they’re low in net carbs!
What ingredients do you need for this recipe?
- Olive Oil (affiliate link)
- Sugar-Free Maple Syrup (affiliate link) (see notes)
- salt and fresh-ground black pepper to taste
What kind of carrots should you use for Maple Glazed Carrots?
I’d use unpeeled organic carrots for a recipe like this, because the organic carrots are so sweet and delicious. This is best made with whole carrots and not the “baby” carrots that are really just big carrots that are filed down to a small size. But if that’s not happening at your house it will still be tasty with any carrots you prefer.
What kind of Maple Syrup should you use?
I’m a fan of Lakanto Monkfruit sweeteners, and I used the Lakanto Maple-Favored Sugar-Free Syrup (affiliate link) for this recipe! You can use regular maple syrup, but it will definitely add a lot more carbs.
How to make Maple-Glazed Carrots:
(Scroll down for complete printable recipe with nutritional information.)
- After you peel the carrots, cut off the thinner tips and cut the thicker pieces in half lengthwise.
- Then cut all carrots on the diagonal in pieces that are the same size and thickness. (Next time I might cut them a little bigger.)
- Heat olive oil in an oven-proof frying pan, then saute the carrots for 3-4 minutes, until they’re just starting to blister and slightly color.
- When carrots are slightly browned, turn down heat, stir in sugar-free maple syrup, stir to coat carrots and season generously with salt and fresh ground black pepper.
- Roast the carrots 10-15 minutes in a 400F/200C oven, until they are cooked through and browned a bit more.
- I stirred after 10 minutes and roasted them about 14 minutes total.
- Serve hot.
More Carrot Recipes to Try:
- Air Fryer Carrots with Moroccan Spice Mix
- Roasted Carrots and Mushrooms
- Green Beans and Carrots with Chermoula Sauce
- Moroccan Cabbage Slaw with Carrots and Mint
Maple-Glazed carrots are so good, you can probably even get the kids to eat them!
- 1 lb carrots, peeled and cut on the diagonal into same size pieces (organic carrots are sweetest for this recipe)
- 1 T olive oil
- 1 T sugar-free maple syrup (see notes)
- salt and fresh-ground black pepper to taste
- Preheat oven to 400F/200C and choose an oven-proof frying pan that’s large enough to hold all the carrots in a single layer.
- Peel carrots, then cut off the thinner tips and cut the thicker ends in half lengthwise.
- Cut carrot pieces on the diagonal, making them close to the same size and shape.
- Add olive oil to the frying pan and heat to medium hot (the oil should look shimmery, but not be smoking when you add the carrots.)
- Add the carrots (you should hear a slight sizzling sound.)
- Saute carrots 3-4 minutes, or until the surface looks slightly blistered and starting to color.
- Turn down heat to low, add maple syrup, and stir to coat carrots.
- Season well with salt and fresh-ground black pepper.
- Put frying pan into the hot oven and roast carrots for 10-15 minutes, or until they are done to your liking and slightly browned. (I stirred after 10 minutes and roasted them for 14 minutes.)
- Serve hot.
I would use Lakanto Maple-Favored Sugar-Free Syrup (affiliate link) for this recipe, but splurge on real maple syrup if you prefer. Nutritional information is calculated with sugar-free maple syrup.
This recipe adapted slightly from Fine Cooking magazine.
Amount Per Serving: Calories: 73Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 219mgCarbohydrates: 10gFiber: 4gSugar: 4gProtein: 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sugar-free maple syrup is definitely the most carb-friendly choice for this recipe, and if you use that these Maple-Glazed Carrots are surprising low in net carbs and could be good for a treat for low-carb dieters.Carrots are phase 2 or 3 for the original South Beach Diet.
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 201. It was last updated with more information in 2022.
34 Comments on “Maple-Glazed Carrots”
Perfect for veggies. such a great combination of flavors!
Glad you like it!
I use Cary’s Sugar Free Syrup (maple flavored) and am surprised that it does not thicken or scorch as sugar or honey might. I might use a little butter.
Thanks for that tip; I will have to try that product!
Will this recipe work with a bag of Trader Joe’s frozen tri-color carrot coins? Any cooking modifications for doing this with frozen carrots? Thanks!
I’ve never even cooked frozen carrots, so I can’t really answer that. It might work if the carrots were thawed, but I really can’t say, sorry!
Kerensa, love hearing that! Thanks for letting me know.
Just made this last night and rocked my household's world.
Mimi, such a great combination of flavors!
We are definitely on the same wavelength! I featured a similar recipe a few months back and loved it!
Rhonda, glad you liked it!
Love this! I just used maple syrup and tossed some fresh chopped parsley on top. Yum,thanks for sharing!
So glad you liked it. I was thinking of this recipe just yesterday because I tried a similar recipe with more spiciness (coming soon!)
Well it took me 6 months to get around to it but I finally cooked it last night. It sure lived up to my expectations. Cheers! 🙂