Orange Maple Glazed Carrots are a fast and easy side dish recipe perfect for Easter holiday or any meal!
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The flavors of orange and maple go so well together, and they are the perfect pairing for this glazed carrots recipe. Paired with a sweet carrot, this sweeter side dish is a great balance for spicy or savory foods. You can use any type of maple syrup, but I like to use a true maple syrup. Many of the “classic” ones you think of in the store are actually more of a sugar syrup made to resemble the authentic version.
Sometimes it can be tricky trying to find a side dish that is not boring or repetitive. And it is easy to stick with the staples and favorites. What I like about this glazed carrots recipe is that it is still very simple, fast, and easy to make without any fuss to shake things up. And since it would go well with so many different dishes, you can easily put it in the rotation as an exciting option. Even though the orange and maple syrup are sweet, they are not overpowering, and the carrots still shine. So do not worry about trying to pair up the flavors too perfectly with other parts of the meal. It will not taste like a heap of maple!
I like to leave these Orange Maple Glazed Carrots as whole carrots because they are just SO pretty! But you can easily cut them up before cooking into bite sized pieces and just reduce the cooking time by about half.
- Wash your carrots and trim as desired. Slice if you wish or keep whole.
- Zest the orange and set the zest aside for later.
- Put the carrots in a large skillet with the stock, 1/4 cup orange juice from the orange you have zested, 1 Tablespoon of maple syrup and salt. Bring to a boil over medium high heat.
- Reduce heat to medium low, cover, and simmer until the carrots are just tender, approximately 5 minutes for cut carrots and 8-10 minutes for whole carrots. Turn or stir carrots about halfway through.
- Remove the lid. Continue cooking until the liquid reduces to approximately 2 Tablespoons.
- Add the rest of the maple syrup and zest of the orange. Continue cooking until the sauce thickens.
- Remove from the heat. Add the juice of 1/2 lemon for brightness. Season to taste with salt, pepper, and additional orange juice as desired. Serve warm.