Maple Cider Glazed Carrots are sweet and fragrant medallions boiled in a cider bath and glazed with maple syrup reduction. The result is a perfect side dish that can be quickly cooked on the stovetop for any holiday or weeknight dinner, making use of garden-fresh carrots.

Serve up alongside mashed potatoes and pork tenderloin for a hearty, well-rounded dinner.

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Maple Cider Glazed Carrots

Carrots are perfect fresh from the garden, but when you’ve purchased a bulk bag and tucked it into the back of your fridge, they can become a bit soft. You may be tempted to throw them into the compost or even into a stew, but I would encourage you to give this recipe a try for tonight’s dinner. My kids love this recipe.

Ingredients

Ingredients for Maple Glazed Carrots The ingredients you’ll need are carrots, real maple syrup, water, apple cider (optional), butter, salt, pepper, and Herbs de Provence (or Italian Seasoning).

I love using Herbs de Provence in dishes where I want the Italian seasoning but desire the fragrance and flavors to be more subtle and sweet. Herbs de Provence has dried lavender in it, which really speaks to the spring Easter season.

How to make Glazed Carrots

Step 1: Start by adding the water, apple cider, and butter to a 12- or 14-inch braising skillet with the sliced carrots. Bring to a boil over medium heat for about 5 minutes. If you have a cover for your skillet, use that as it will help to evenly tenderize the carrots. If you do not have a tight-fitting lid, continuously toss the carrots and it may take about 5 minutes longer.

Sliced carrots in a white pan on a wooden surface, with fresh whole carrots, a small bowl of black pepper, chopped herbs, and a container of salt nearby.

Sliced carrots and a pat of butter in a white pan, surrounded by fresh whole carrots, a bowl of salt, and a bowl of herbs on a wooden surface.

A hand pouring liquid into a pan filled with sliced carrots, surrounded by fresh carrots, salt, butter, and pepper on a wooden table.

A hand is pouring water over sliced carrots in a pan with whole carrots, salt, butter, broth, pepper, and a measuring spoon arranged on a wooden surface.

Step 2: Add the maple syrup and spices. Toss the carrots and allow them to reduce, uncovered, over medium heat until most all of the liquid is gone. This will take about 10 minutes. Continue to toss the carrot medallions as they cook.

A white pan filled with sMaple Cider Glazed Carrots with herbs, placed on a wooden surface next to whole carrots, a small bowl of salt, a pepper grinder, and a bottle of oil.

A white pan with Maple Cider Glazed Carrots in a red sauce on a wooden table, surrounded by fresh carrots and two small bowls, one containing pepper and the other empty.

Step 3: For optional sticky, crunch factor, feel free to broil the carrots in an oven for just a few minutes. Note that the recipe pictured here was not broiled. Storing Leftovers If you have any leftover maple glazed carrots cut into coins or medallions, you can store them in an airtight container in the refrigerator for up to 3 days. When reheating, you can either reheat them in the oven or a microwave.

A close-up of sliced, cooked carrots seasoned with herbs in a white pan, being stirred with a wooden spoon.

Maple Carrot Cooking Tips and Tricks

When slicing the carrots, ensure they are all the same size to ensure even cooking. I sliced mine about 1/4 inch in thickness.

Use real maple syrup instead of maple-flavored syrup for a more authentic flavor and higher sugar content. This will also ensure the glaze does not crystalize but remains smooth.

You can add spices such as cinnamon, nutmeg, or ginger to the glaze for additional flavor.

A close-up of a plate with sliced cooked carrots, seasoned with herbs, next to a piece of bread. A fork rests on the plate.

If you want to make this dish vegan, you can replace the butter with a vegan butter alternative.

If you do not have apple cider, simply omit it. Do not substitute apple cider with apple cider vinegar. It is not the same.

If using frozen carrots, allow them to thaw completely first.

A pan of glazed, cooked carrot slices with a wooden spatula, seasoned with herbs and oil.

If you want to add some crunch to the dish, you can sprinkle some chopped nuts such as pecans or walnuts on top of the glazed carrots before baking them.

You can also experiment with different types of carrots, such as purple or rainbow carrots, for a more colorful dish.

A white pan filled with Maple Cider Glazed Carrots is placed on a wooden surface, accompanied by a wooden spatula, fresh carrots, a blue striped cloth, and small containers of salt and pepper.

Equipment for Maple Cider Glazed Carrots

Knife or mandolin
Cutting board
measuring untensils
12 or 14 inch skillet tight fitting lid optional
wooden spatula

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Close-up of a wooden spatula with glazed, sliced carrots garnished with herbs. More sliced carrots are visible in the background.

Maple Cider Glazed Carrots

Sweet and tender fresh carrots are chopped into 1/4 inch coins and boiled in a maple and apple cider reduction, sprinkled with soft Herbs de Provence. This fragrant side dish is perfect for any holiday or week night dinner.

Author: Paula

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Prep Time: 15

Cook Time: 25

Total Time: 25

Servings: 8 servings

Ingredients

1 pound carrots any color
¼ cup water
½ cup apple cider
3 Tablespoons butter
1 cup maple syrup
1 Tablespoon Herbs de Provence or Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Peel and chop the carrots into ¼ inch thick medallions.
1 pound carrots
Add the water, apple cider, and butter to a 12 or 14 inch braising skillet with the sliced carrots. Bring to a boil over medium heat for about 5 minutes. If you have a cover for your skillet, use that as it will help to evenly tenderize the carrots. If you do not have a tight fitting lid, continuously toss the carrots and it may take about 5 minutes longer. Carrots should be tender but still have a bit of strength to the center of the larger ones.
¼ cup water, ½ cup apple cider, 3 Tablespoons butter
Add the maple syrup and spices. Toss the carrots and allow to reduce, uncovered over medium heat, until most all of the liquid is gone. This will take about 10 minutes. Continue to toss the carrot medallions occasionally as they cook.
1 cup maple syrup, 1 Tablespoon Herbs de Provence, ½ teaspoon salt, ¼ teaspoon black pepper
Optional: For a bit of caramelization, feel free to broil the carrots in an oven for just a few minutes. Note that the recipe pictured here was not broiled.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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