These Balsamic & Maple Glazed Carrots are one of our favorite sides. They are perfect for the holidays and family meals, but this side dish also goes great alongside any grilled or roasted meat. It is such an easy recipe to whip up, delicious, and full of nutrients!
Finding vegetables that everyone in the house enjoys can be tough, especially if my picky eating nephew is over, but these glazed carrots are a hit with our entire family! Not only do I get a break in the kitchen since I know everyone will eat these without complaint, I can feel good about healthy food options for my boys.
With a few glances at Midwest Modern Momma, it’s easy to see we’ve switched from the standard American diet to Paleo. This makes Sunday dinner with my parents and siblings a little interesting, but my mom & uncle just went vegetarian (he’s actually vegan!) so things got a little more complicated. Needless to say, family dinner takes a bit of planning to make sure everyone has enough to eat that fits their own dietary needs and personal preference. These balsamic & maple glazed carrots were a bit hit with everyone – they are vegan and Paleo! I have a feeling I’ll be making these a lot in the future!
Balsamic & Maple Glazed Carrots
These carrots are so simple to prepare. You will start by cleaning and peeling your carrots. I peel mine if they have any discoloration (because we all know kids won’t eat something if they think there is a one tiny bad spot in the entire batch), but if they are organic, you can just scrub them really well. Do what works best for you, or even substitute in organic baby carrots instead for even less prep work.
Next you will want to bring your balsamic vinegar and maple syrup to a boil on the stovetop.
This part is easy, but you will want to stir a few times so it doesn’t stick or burn since syrup can easily burn in your pan. You’ll let this simmer for about 20 minutes, or until it has reduced by about half.
While you are letting your syrup reduce, you can prepare and cook your carrots. Depending on how small your pieces are, you will need to boil them for 5-8 minutes to get them tender, yet still crispy.
Drain your carrots, and add them to your baking dish. You can then season with salt, pepper and fresh herbs of your choice. Rosemary, parsley, and tarragon are personal favorites for these.
Finally, you will top your carrots with the reduced balsamic vinegar and maple syrup glaze, then bake for 8-12 minutes. They should be tender, aromatic, and delicious.
These will cook so fast and easily, that you will wonder why you haven’t made them before. Kids love the natural sweetness of the carrots, and the addition of the savory yet sweet sauce will make the dish much more appealing to everyone.
- 2 lbs organic carrots, washed & cut (into ¼-inch-thick slices or into strips)
- ½ cup balsamic vinegar
- ⅓ cup real maple syrup
- sea salt
- black pepper
- 1 teaspoon fresh herbs (Pick either rosemary, parsley, tarragon, or one of your own favorites)
- Preheat oven to 425 F.
- In a small saucepan, bring balsamic vinegar and maple syrup to a boil over medium-high heat. Reduce heat and simmer for 20 minutes (or until liquid has reduced by about half and thickened to a glaze consistency.
- While the glaze is simmering, cook the carrots. Cook about half the carrots at a time for best results. Boil for about 5 minutes for strips and 8 minutes for slices. The carrots should tender-crisp.
- Drain carrots & transfer to a baking dish. Sprinkle with salt, pepper, and fresh herbs. Pour glaze over carrots and stir until well coated.
- Bake for 8-12 minutes, or until tender.
This balsamic & maple glazed carrots recipe is one I always have ingredients on hand to prepare. Whether this is a last minute addition to some grilled chicken or steaks, or perhaps a side dish at our holiday dinner table everyone loves these yummy carrots.
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