Maple Chile Glazed Carrots are a simple, yet delicious veggie side dish. Carrots are cooked with maple syrup, onions, butter, and spices.
Today I would like to share a delicious recipe I found in a cookbook several years ago and made a couple slight changes to, in order to suit our taste.
These maple chile glazed carrots are easy to prepare, and are a wonderful tasting side dish, perfect for serving with a variety of main dishes.
Sliced carrots are cooked until tender in a sweet (maple syrup) and mild spice sauce which eventually glazes the carrots! It’s simple, really! Here’s how to make these yummy maple chile glazed carrots.
Scroll Down for A Printable Recipe Card At The Bottom Of The Page
Prep The Carrots
I use 4 medium-sized carrots to make this recipe. Slice off the ends, peel the carrots, then discard the ends and peels. Cut the carrots into round slices, about ½” thick (approx. the width of a fingertip), then set aside.
Sauté The Onions
Melt butter on Medium-High heat in a medium-sized skillet. Once melted, add chopped onions and cook, stirring often, until the onions become tender and translucent in color. This usually takes about 3-4 minutes.
Cook The Carrots
Add the sliced carrots to the onions in the skillet, then add maple syrup, water, chile powder, salt, and cinnamon. Stir, to combine these ingredients in the skillet.
Bring the liquids to a low simmer, then PARTIALLY cover the skillet. Let the carrots cook on a low simmer for about 5-6 minutes, or until they are crisp-tender in texture.
Remove the cover from the skillet. Continue cooking the maple chile glazed carrots for 4 minutes (uncovered) on a low simmer, stirring occasionally.
When done, the liquid should be reduced in volume and slightly thickened, and the glaze carrots should be glossy/shiny looking.
The carrots should also be tender at this point. Remove the skillet from the heat, because this side dish is now ready to be served!
Serve The Maple Chile Glazed Carrots
Transfer the hot, maple chile glazed carrots to a serving bowl. Garnish the carrots with a few fresh thyme leaves and a tiny bit of freshly grated nutmeg. Serve immediately while hot, and enjoy!
NOTE: The garnishes are completely optional, but do add additional flavor and color to the dish! If you have access to them, I recommend using them.
I hope you have the opportunity to try this recipe, and trust you’ll enjoy this simple vegetable side dish as much as we do!
Thanks for stopping by, and I invite you to com back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More VEGETABLE SIDE DISH Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious veggie side dish recipes you might enjoy, including:
- Orange Glazed Carrots
- Roasted Brussel Sprouts for Two
- Southwest Style Blackeyed Peas
- Lemon Hazelnut Green Beans
- Cheesy Vegetable Casserole
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Recipe adapted from: “The Chopped Cookbook”, by The Food Network, G.P., page 123, published in 2014 by Clarkson Potter
↓↓ PRINTABLE RECIPE BELOW ↓↓
Maple Chile Glazed Carrots are a simple, yet delicious veggie side dish. Carrots are cooked with maple syrup, onions, butter, and spices.
- 4 medium carrots peeled, cut in ½" round slices
- 1½ Tablespoons unsalted butter
- ¼ cup yellow onion chopped
- 4 Tablespoons maple syrup
- 4 Tablespoons water
- ½ teaspoon salt
- ¾ teaspoon chile powder
- ⅛ teaspoon ground cinnamon
Peel carrots and trim ends. Cut carrots into round slices, about ½" thick; set aside.
Melt butter on Medium-High in a medium skillet. Add onions and cook, stirring often, until onions become tender and translucent in color (3-4 minutes). Stir in carrots, maple syrup, water, chile powder, salt, & cinnamon until combined.
Bring liquid to a low simmer, then PARTIALLY cover the skillet. Let carrots cook on a low simmer (partially covered) for 5-6 minutes, or until crisp-tender in texture.
Remove cover from skillet. Continue simmering carrots (uncovered) for 4 minutes on a low simmer, stirring occasionally. When done, liquid should be reduced in volume and slightly thickened. Glaze on carrots should be glossy/shiny looking, and carrots tender. Remove skillet from heat source.
Transfer carrots to serving bowl. Garnish with a few fresh thyme leaves and a tiny bit of freshly grated nutmeg. Serve hot, and enjoy!
Here’s one more to pin on your Pinterest boards!
