Best 3 Maple Baby Carrots Recipes

If you're looking for a delicious and easy side dish to accompany your next meal, maple baby carrots are a great option. Made with just a few simple ingredients, this dish is packed with flavor and can be prepared in under 30 minutes. The natural sweetness of the carrots is complemented by the rich and buttery taste of maple syrup, while a hint of spices adds a touch of warmth. Whether you're serving them as a side dish for a special occasion or a weeknight meal, these maple baby carrots are sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

MAPLE BABY CARROTS

Maple Baby Carrots image

"I first tasted this three-ingredient side dish at my aunt's house," relates Karen Wren from Freedom, Maine. "I thought they were the sweetest, most tender carrots I'd ever had. I make them all the time now."

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 3

Ingredients

1 pound fresh baby carrots
1/4 cup butter, cubed
2 tablespoons maple syrup

Steps:

Place carrots and a small amount of water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 4-6 minutes or until crisp-tender; drain. Add butter; microwave for 30 seconds or until melted. Drizzle with syrup; toss to coat.

Nutrition Facts : Calories 166 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 205mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein.

ROASTED MAPLE-GLAZED BABY CARROTS WITH DRIED GRAPES

Roasted Maple-Glazed Baby Carrots With Dried Grapes image

Provided by Amanda Hesser

Categories side dish

Time 2h20m

Yield 6 - 8 servings

Number Of Ingredients 10

Ingredients

1 pound small green seedless grapes, washed and plucked (3 cups)
Vegetable spray
2 pounds baby carrots
2 tablespoons butter
1 tablespoon chopped sage
2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon fine sea salt
1/2 teaspoon grated lemon peel
1/2 teaspoon freshly ground black pepper

Steps:

Heat oven to 250 degrees. Put grapes in a bowl and spray lightly with vegetable oil. Toss to coat. Turn grapes into a 12-inch non-stick ovenproof skillet. Dry in oven, tossing grapes every 20 minutes or so, until skin shrivels and grapes are tawny and lightly caramelized, 2 to 2 1/2 hours. Remove from oven and set aside. (Grapes can be made a day ahead and refrigerated.)
Place carrots on paper towel-lined pan to dry. Increase oven temperature to 500 degrees. Place broiler pan or heavy roasting pan in oven. In small saucepan over low heat, melt butter and cook until golden brown. Add sage leaves, maple syrup and dried grapes. Swirl to combine and turn off heat, but leave on burner to keep warm.
Place carrots, olive oil and salt in a bowl and toss, rubbing oil and salt into carrots. Turn carrots onto hot pan in oven in a single layer. Roast, shaking pan occasionally, until carrots have begun to color and are almost tender, about 10 minutes.
Pour grape mixture over carrots and toss with heat-proof spatula to coat. Roast until glaze begins to set and carrots are tender and spotty-brown, about 5 minutes more. Remove carrots from oven and sprinkle with lemon peel and pepper. Transfer to warm bowl and serve immediately.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 381 milligrams, Sugar 15 grams, TransFat 0 grams

BRUSSELS SPROUTS, BABY CARROTS, AND PECANS IN A MAPLE SAUCE

Brussels Sprouts, Baby Carrots, and Pecans in a Maple Sauce image

I made this tonight and it was delicious! My 6 year old ate his brussels sprouts-HAPPILY!. I served it with Hungry Man pork tenderloin#162841 and mashed potatoes. Finally, a different veggie dish!

Provided by bad kitty 1116

Categories Vegetable

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs fresh Brussels sprouts, halved (trimmed of ends and outer leaves peeled)
1 cup baby carrots, halved (lengthwise)
1 cup pecan halves
1/4 teaspoon chili powder
3 tablespoons butter
1/4 cup maple syrup
2 teaspoons cider vinegar
1/2 teaspoon salt

Steps:

Place brussels sprouts and carrots in a large saucepan ;cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2-3 minutes. Drain vegetables;add to pecan mixture. Stir in the maple syrup , vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.

Tips:

Choose fresh, tender baby carrots for the best flavor and texture.
Peel the carrots if desired, but it is not necessary.
Cut the carrots into uniform pieces for even cooking.
Use a large skillet or saucepan to ensure that the carrots have enough space to cook evenly.
Add the maple syrup, butter, and water to the skillet or saucepan along with the carrots.
Bring the mixture to a boil, then reduce heat to low and simmer until the carrots are tender, about 10 minutes.
Season the carrots with salt and pepper to taste.
Garnish the carrots with fresh parsley or thyme for a pop of color and flavor.

Conclusion:

Maple baby carrots are a delicious and easy-to-make side dish that is perfect for any occasion. The combination of sweet maple syrup, savory butter, and fresh carrots is sure to please everyone at the table. These carrots are also a great way to get your kids to eat their vegetables. Give this recipe a try the next time you're looking for a simple and delicious way to cook baby carrots.