Maple glazed carrots are easy to make on the stovetop. Just simmer carrots, orange juice, water, maple syrup and butter in a pan to both cook the carrots, and create a sweet syrupy glaze. Glazing carrots on the stovetop is almost as easy as boiling them, but much more delicious!
These days a lot of people are glazing vegetables in the oven, but traditional glazing taught in culinary school happens on the stovetop in a pan.
The glaze is created with a combination of water (or broth), fat, sugar and acid. The acid is optional, but in my experience with these maple glazed carrots, it creates a noticeable depth of flavor.
For my maple glazed carrots recipe we’ll use:
- Butter (fat)
- Maple syrup (sugar)
- Orange juice (acid)
If you enjoy sweet things you’ll love these maple glazed carrots as they are quite sweet. If you prefer a more subtle sweet flavor, I highly recommend trying my honey-roasted carrots recipe – they are freakin’ delicious!
Maple Glazed Carrots: Ingredients
Maple glazed carrots on the stovetop only require a few basic ingredients:
- 1/2 pound carrots
- 1 tablespoon real maple syrup
- 1 tablespoon orange juice
- 1/2 tablespoon unsalted butter
- 1 pinch salt
This is enough for two servings and all ingredients can be doubled to serve four.
Maple Syrup: Be sure to use real maple syrup, not “pancake syrup”. Real maple syrup is a whole food and should have only one ingredient on the label.
Orange Juice: I recommend hand-squeezing half a small orange. If you buy bottled orange juice, be sure it’s free of added sweeteners. Simply Orange pulp-free is the only brand I use in my cooking if I don’t have an actual orange.
How to Make Maple Glazed Carrots on the Stovetop
1. Prepare the carrots
Peel and remove the ends from half a pound of carrots. Then slice them into 1/4 inch thick circles.
2. Place all ingredients in a frying pan
Choose a pan that is just large enough to fit all the carrots one or two layers deep.
If you don’t have a pan that’s the right size for the quantity of glazed carrots you’re making, feel free to use a pot instead. I’ve made maple glazed carrots in a pot and they turned out just as well.
3. Add water to the pan
Add enough water to the pan to *almost cover* the carrots. The water line shouldn’t be more than a couple millimeters below, or over, the carrots.
You definitely don’t want a pot of floating carrots as if you were about to boil them.
4. Simmer until all the water is evaporated
Give it a little stir to incorporate the ingredients, then simmer uncovered until all the water has evaporated and the carrots are cooked. This will take about 30 minutes.
If the water starts getting low before the carrots are almost done, add a little more water to the pan.
When the carrots are cooked, you’ll be left with a syrupy glaze in the pan to stir the carrots into.
I like to continue to cook the carrots for 5 to 10 minutes so they start to brown in the pan. A few extra minutes really brings out the flavors. Taste a piece and remove from heat when the carrots have reached your desired level of sweetness.
Frequently Asked Questions
Do glazed carrots reheat well?
Glazed carrots do not reheat well. I have certainly enjoyed left-over glazed carrots that were reheated, but they aren’t the same and I wouldn’t serve them to guests. Glazed carrots shrivel up when they cool and the glaze dries out.
How do you reheat glazed carrots?
Glazed carrots don’t reheat the greatest but if you must, I suggest two ways to reheat glazed carrots.
- Saute on the stovetop in some butter and a splash or two of water
- Microwave, but sprinkle them with a small amount of water first. Microwave heat is drying and this will help reconstitute some of the moisture in the carrots.
Do carrots glazed with orange juice taste like orange?
No, you won’t notice an orange taste in these glazed carrots. We aren’t using enough orange juice, and what orange flavor is there gets cooked away as the juice evaporates.
Maple Glazed Carrots (on the Stovetop)
- 1/2 lb carrots
- 1 tbs real maple syrup *
- 1 tbs orange juice ** (sugar-free)
- 1/2 tbs unsalted butter
- 1 pinch salt
- Peel and remove the ends from half a pound of carrots. Then slice them into 1/4 inch thick circles.
- Place all ingredients in a frying pan or skillet. Choose a pan that is just large enough to fit all the carrots one or two layers deep.
- Add enough water to the pan to *almost cover* the carrots. The water line shouldn’t be more than a couple millimeters below, or over, the carrots.
- Give it a little stir to incorporate the ingredients, then simmer uncovered until all the water has evaporated and the carrots are cooked.If the water starts getting low before the carrots are almost done, add a little more water to the pan.
- When the carrots are cooked, you’ll be left with a syrupy glaze in the pan to stir the carrots into. I personally like to let them go another 5 to 10 minutes so they start to brown – this develops more flavor and turns out even yummier!
Other Carrot Recipes
Honey-Roasted carrots are so good you may never go back to boiling carrots! They’re easy to make, impressive to serve and done in less than 30 minutes.
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