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Maple-glazed carrots

Photos: Claudia Concas

Maple-Glazed Carrots

Maple-glazed carrots are a simple and delicious side dish. Discover the easiest recipe and ingredients on Fine Dining Lovers.


05 July, 2022
Average: 4 (2 votes)

serves for



1 kg (with tops left on)
Unsalted Butter
120 g
Cane Sugar
100 g
Maple Syrup
60 g (or honey)
Black Pepper
1 tsp
Kosher Salt

The protagonist of this recipe, along with carrots, is without a doubt maple syrup. Sweet and slightly bitter at the same time, maple syrup also enhances savoury dishes. This is certainly the case with carrots glazed with maple syrup. Preparing the frosted carrot recipe is very simple, and in a few steps you will get a delicious vegan main or side dish. Here's how to make these caramelised carrots.

Step 01


To prepare the glazed carrots with maple syrup, start by washing the carrots well and cutting the tuft (leave a good few inches of carrot to work with). Preheat the oven to 180 ° C.

Step 02


If the carrots are large, cut them in half lengthwise or even into quarters.

Step 03


Arrange the carrots in the centre and season with melted butter, maple syrup, coarsely crushed pepper and salt. Add the sugar and close the carrots in the tin foil.

Bake and cook for about 60 minutes, turning the carrots every 15-20 minutes.

Step 04

carrots maple glazed

Tips and Tricks

You can decide whether to peel the carrots or leave them as they are. Remember that there are a lot of nutrients in the skin and that not peeling the carrots will minimise the waste. If you prefer aromatic flavours, you can add coarsely chopped parsley or coriander to the carrots. For a more delicate flavour, replace the maple syrup with honey.

How to serve frosted carrots

Excellent as a single dish, frosted carrots also lend themselves to an excellent side dish for grilled white meats or beef or pork stews. Also, serve them with grilled fish.


Glazed carrots should be eaten hot right away. If you have some left over and you want to keep them, place them in the fridge for a couple of days, carefully covered, and then heat them quickly in the oven or pan before bringing them to the table. Freezing is not recommended.



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Claudia Concas journalist

Claudia Concas

Born in Milan on a hot summer’s night in July 1983, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her fav