Maple Pecan Glazed Carrots

Maple Pecan Glazed Carrots are a sweet, buttery, and slightly nutty side dish that brings elegance and comfort to your table. Tender carrots are glazed with rich maple syrup and topped with toasted pecans, making them perfect for holiday dinners, Sunday roasts, or any time you want to elevate a vegetable dish with minimal effort.

Why You’ll Love This Recipe

• Sweet and savory with a satisfying crunch
• Simple ingredients with big flavor payoff
• Perfect for holidays, special occasions, or everyday meals
• Ready in under 30 minutes
• A beautiful, colorful addition to any plate

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Carrots, peeled and sliced or cut into sticks
• Butter
• Maple syrup
• Brown sugar (optional, for extra sweetness)
• Salt and pepper
• Ground cinnamon or nutmeg (optional)
• Toasted pecans, chopped
• Fresh parsley (optional, for garnish)

Directions

1. Bring a pot of salted water to a boil. Add carrots and cook until just tender, about 5–7 minutes. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add maple syrup and brown sugar (if using), stirring until smooth.
3. Add the cooked carrots to the skillet and toss to coat in the glaze.
4. Cook for 5–6 minutes, stirring occasionally, until the glaze thickens slightly and the carrots are fully coated.
5. Season with salt, pepper, and a pinch of cinnamon or nutmeg if desired.
6. Stir in chopped toasted pecans just before serving, or sprinkle them on top as garnish.
7. Transfer to a serving dish and garnish with fresh parsley if desired.

Servings and Timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes

Variations

• Spicy-Sweet Twist: Add a pinch of cayenne pepper or crushed red pepper flakes for heat.
• Vegan Option: Use plant-based butter or coconut oil.
• Bourbon Maple Glaze: Add a splash of bourbon with the maple syrup for a smoky twist.
• Use Baby Carrots: No chopping needed—just boil and glaze.
• Add Orange Zest: A little citrus zest adds brightness and complexity.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a skillet over medium heat or microwave until warmed through. Add a splash of water or butter if needed to refresh the glaze.

FAQs

Can I use honey instead of maple syrup?

Yes, though it will have a different flavor. Maple syrup is traditional, but honey works as a substitute.

Do I have to toast the pecans?

Toasting enhances flavor and adds crunch, but you can use raw pecans in a pinch.

Can I make this ahead of time?

Yes. Cook and glaze the carrots ahead, then reheat gently before serving. Add pecans just before serving to keep them crunchy.

Are baby carrots okay to use?

Absolutely. Just boil them a bit longer if needed to reach desired tenderness.

How do I keep the glaze from burning?

Keep heat on medium and stir regularly. If it starts to bubble too much, lower the heat.

What main dishes pair well with this?

Roast chicken, turkey, pork tenderloin, or ham go perfectly with the sweet and nutty flavor.

Can I make this without added sugar?

Yes, you can skip the brown sugar and rely on the natural sweetness of the maple syrup and carrots.

What can I use instead of pecans?

Walnuts or slivered almonds are great substitutes.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure your maple syrup is pure and unprocessed.

Can I roast the carrots instead of boiling?

Yes, roast carrots at 400°F until tender, then glaze them in the skillet for a caramelized finish.

Conclusion

Maple Pecan Glazed Carrots are a sweet, buttery, and beautiful side dish that’s as simple to make as it is impressive to serve. With just a few ingredients, you can transform humble carrots into a holiday-worthy star that balances texture and flavor in every bite. Whether you’re hosting a festive dinner or just sprucing up a weeknight meal, these glazed carrots never disappoint.

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