Maple-Glazed Carrots Recipe | Vegetarian Times Skip to main content

Maple-Glazed Carrots

Maple syrup brings out the natural sweetness of carrots, while Dijon mustard adds a hint of tanginess.



Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
2 lb. baby carrots, halved lengthwise if thick
Ingredient Line: 
⅓ cup pure maple syrup
Ingredient Line: 
2 tsp. Dijon mustard
Ingredient Line: 
1 Tbs. chopped fresh tarragon


Heat oil in large saucepan or Dutch oven over medium-high heat. Add carrots, and sauté 5 to 7 minutes, or until beginning to brown. Add maple syrup, mustard, and 1 cup water; season with salt and pepper, if desired. Cover, reduce heat to medium, and simmer 10 minutes, or until carrots are tender. Uncover, increase heat to medium-high, and simmer 5 minutes, or until liquid is syrupy and carrots are glazed. Stir in tarragon just before serving.

Nutrition Information: 

<1 g
Total Fat: 
4 g
Saturated Fat: 
<1 g
19 g
0 mg
120 mg
3 g
14 g
Serves 8

Comments on this Recipe

I'm making this and at the end where it says it should get syrupy and carrots glazed, it doesn't. It, for me, isn't getting that way. Maybe it's just me..?

Me personally, I would half the water. That way they get syrupy before they get mushy. Maybe feel it out, add water a little at a time if they start to scorch.

Made this as a Thanksgiving side and everyone requested I make it again for Christmas dinner. I am going to leave out the tarragon next time as I don't care for the licorice-flavor it has. Otherwise, great recipe!

Is there a way of adapting recipes to no oil or very little. Thank you in advance, Laurie

This looks yummy, and I just bought some heirloom organic carrots I four colors that I will be cooking in this recipe tomorrow. Thanks!