Vanilla Maple Glazed Carrots

These sweet vanilla maple glazed carrots are the perfect addition to your dinner or holiday table. Cooked in just around 15 minutes and full of maple syrup and vanilla bean flavor.

This summer I have been splitting a CSA box with the fabulous Gina from Running to the Kitchen. A couple weeks ago a very large bag of baby carrots came home with me and I couldn’t have been happier! There is something so adorable and fun about baby vegetables. Are you with me on this?

I gave the little baby carrots a nice scrubbing and stood there looking at them.  I took a couple pictures and uploaded them to Instagram and tried to figure out what to make.

I finally decided on glazed carrots. You cannot go wrong with glazed carrots.

Then sitting on my counter I spied a bottle of vanilla bean paste (which I’m out of now…sigh) and my most favorite maple syrup. This syrup is the best stuff on earth! It’s made by a family owned maple farm in Vermont – Wood’s Pure Maple Syrup. It’s been barrel aged in bourbon barrel so it has a deep maple flavor with a hint of bourbon. This fall I’m most definitely coming up with a cocktail using this bad boy.

{Try a few of my blogger friends carrot recipes as well – maple glazed roasted carrots, carrot cake cheesecake cake, healthy baked carrot chips, whole wheat banana nut carrot cake bread or Cracker Barrel baby carrots!}

These vanilla maple glazed carrots can be whipped up in under 15 minutes pair perfectly with almost any main dish. I served ours with pork tenderloin and roasted potatoes. It was a very good night. PLUS they would make an awesome side dish for any holiday feast – Easter, Thanksgiving or even Christmas!

Looking for more delicious carrot recipes? Try my Creamy Red Lentil Carrot SoupFarro Carrot Pomegranate SaladCreamy Roasted Carrot Soup or my Carrot Cake Ice Cream

Vanilla Maple Glazed Carrots

These sweet vanilla maple glazed carrots are the perfect addition to your dinner or Thanksgiving table. Cooked in just around 15 minutes and full of flavor.

Yield: 1 pound carrots

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 1 pound baby carrots
  • 1 cup water
  • 1 tablespoon vanilla bean paste
  • 2 tablespoons maple syrup (bourbon barrel aged is best)
  • 1 tablespoon unsalted butter
  • Kosher salt
  • Fresh cracked pepper

Directions:

In a large high sided pan add baby carrots and water. Cook over medium heat until tender but not mushy. There should still be some water left in the pan, if not add a little.

Then to the pan add vanilla bean paste and maple syrup. Cook over medium heat until carrots start to get glazed and liquid is cooked down (do not overcook or it will burn).

Once it's ready add the butter to the carrots and season with kosher salt and black pepper. I cut up a little of the tops and sprinkled them on top to serve.

*I did not peel my carrots I simply gave them a good scrub and left the skin on. Also, do not throw away those tops, they are perfect in pesto!