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A white serving dish filled with maple braised carrots with a spoon in the bowl next to a sprig of parsley.

Maple Braised Carrots

Course: Side Dish
Cuisine: American
Keyword: Carrots, Maple, Thanksgiving recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 243kcal
These carrots are amazing. Peel carrots, and then cut into equal-sized 'sticks.' Saute shallots in butter, throw in the carrots with salt, pepper, maple syrup, and stock (chicken or vegetable)...and finish with fresh-cut parsley...and they are an incredible side dish to a very special meal.
Print Recipe


  • Large saucepan or skillet with a tight-fitting lid


  • 2 tbsp unsalted butter
  • 1 shallot finely chopped
  • 4 large carrots peeled, cut into 1/4" match sticks
  • ½ tsp Kosher salt
  • ¼ tsp black pepper freshly ground
  • 3 tsp pure maple syrup
  • 1 cup chicken stock or vegetable stock
  • 1 tbsp flat-leaf parsley finely chopped


  • Heat the butter over medium heat in a large skillet with a tight-fitting lid.
  • Add the shallots and cook, stirring often, until soft, about 4 minutes.
  • Add the carrots to the pan and season with salt and pepper. Raise the heat to high and add the pure maple syrup and broth.
  • Bring to a boil, then reduce the heat to medium-high, cover, and cook for 8 minutes.
  • Uncover and continue to cook until the liquid has reduced to a glaze and the carrots are very tender, .about 10 minutes longer.
  • Stir in the parsley and serve at once.



If desired, you can slice the carrots into circular medallions.  Fresh carrots are far superior to canned carrots, but in a pinch, they'll still be good.  Drain the carrots before proceeding with the recipe.
Be sure to go with Pure Maple Syrup, not imitation syrup, or pancake syrup. 
To make the dish 100% vegetarian, use vegetable stock in place of chicken stock.
You can make the dish a few hours in advance of serving, if necessary.  RE-heat in the skillet before serving. We do recommend serving this, however, fresh off the stove.
This recipe can easily be doubled, or even tripled, to serve a large group. 


Calories: 243kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: -2g | Cholesterol: 34mg | Sodium: 857mg | Potassium: 652mg | Fiber: 4g | Sugar: 16g | Vitamin A: 24572IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 1mg