Learn how to cook carrots on the stove with these sweet and simple glazed carrots! They're sauteed in a mixture of brown sugar and maple syrup to create a sweet and delicious coating.
Why you'll love it
Carrots are one of my go-to veggies for weeknight dinners and healthy snacks. I buy a gigantic bag at Costco, because they're budget-friendly, stay fresh for weeks, and my kiddos love them. They eat them peeled, whole, and raw, just like Bugs Bunny.
One of my favorite ways to cook them is on the stovetop in a sweet maple glaze! It's super quick, surprisingly easy, and everyone loves them (even my picky kiddos).
Carrots - Buy whole carrots, peel them, and cut them on the diagonal. The carrot peel tastes bitter so it's best not to leave it on. Make sure they're at least ⅓ inch thick, so they don't cook too quickly.
Olive oil - Olive oil has a higher smoke point than butter, which means it won't burn when exposed to high heat. It also has a complex flavor that tastes great in this recipe!
Unsalted butter - For added richness to the glaze!
Maple syrup - Maple syrup and carrots are a match made in heaven. If you don't have it, you can swap it with honey or more brown sugar.
Brown sugar - To sweeten the glaze.
Kosher salt - Salt enhances sweetness! If you only have table salt, cut the amount in half.
How to cook carrots on the stove
It's super simple! Here's what you need to do:
Sauté the carrots: In a large stainless steel skillet, heat the olive oil over medium-high heat. Add the sliced carrots and cook, stirring occasionally, for 5 minutes. The carrots shouldn't be cooked all the way through at this point.
Make the glaze: In a small bowl, stir the melted butter, maple syrup, brown sugar, apple cider vinegar, and kosher salt. Set aside.
Add the glaze to the hot skillet: Pour the glaze into the carrots and cook, stirring occasionally, until the excess liquid evaporates and the carrots caramelize slightly.
Check the carrots and serve: Once the carrots are easy to pierce with a fork, remove the pan from the heat. Carefully transfer the carrots to a serving bowl or plate and enjoy immediately!
- Be sure to stir the carrots occasionally, so they don't burn. If they do, the heat is too high. Reduce the temperature and continue to cook.
- Don't overcook the carrots. They should be fork-tender but not mushy. They will continue to cook slightly even when you pull them off the heat.
- Double the recipe if needed. This recipe only serves two, but you can easily double or triple it for more people. Just be sure to use a large skillet!
- Garlic - Add a teaspoon of minced garlic to the glaze for a sweet and nutty garlic flavor.
- Herbs - Add Italian seasoning, dried sage, or rosemary to the glaze before you add it to the skillet. Fresh minced rosemary works great too.
- Honey - Swap the maple syrup with honey to make honey glazed stovetop carrots!
- Store stovetop carrots in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet over medium heat until hot throughout, or in the microwave until heated through.
Yes, but they may take longer to cook. Baby carrots vary considerably in size. If your baby carrots run large, you may need to sauté them longer than 5 minutes before you add the glaze. Once you add the glaze, cook them until they're easy to pierce with a fork.
Carrots taste great with so many flavors! A few simple ways to kick up the flavor is minced garlic, dried seasonings, fresh herbs, lemon juice, or honey. Thyme and rosemary go especially well with cooked carrots.
To glaze a vegetable means to cook it in a liquid that reduces into a thick or syrupy coating! Typically, a glaze is sweet with flavors like brown sugar, honey, or maple syrup, but it can also be savory or spicy.
Delicious Side Dishes
- Grilled Carrots in Foil
- Oven Roasted Carrots with Mustard Maple Sauce
- Crispy Roasted Potatoes & Broccoli
- Roasted Honey Gold Potatoes with Cilantro Vinaigrette
Maple Glazed Stovetop Carrots
- Large skillet
- 1 pound carrots peeled and cut diagonally into ⅓ inch thick slices
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter melted
- 1 tablespoon maple syrup
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
- ¼ teaspoon kosher salt
- In a large skillet over medium high heat, add the olive oil. Once the oil is hot, add the sliced carrots. Sauté for 5 minutes, stirring occasionally.
- Meanwhile, in a small bowl stir the melted butter, maple syrup, brown sugar, apple cider vinegar, and kosher salt.
- Pour the maple glaze into the carrots and cook, stirring occasionally, until most of the liquid evaporates and the carrots begin to caramelize, about 6 to 10 minutes.
- Once the carrots are fork-tender, remove the pan from the heat, and transfer them to a plate. Enjoy immediately.