Brown Sugar Maple Glazed Carrots with Spiced Nuts

Brown Sugar Maple Glazed Carrots with Spiced Nuts is one of the most delicious Thanksgiving or Easter side-dish recipes. I especially make this every year during Thanksgiving dinner. Over the year these gorgeously glazed Carrots and Nuts have taken a permanent spot on our Thanksgiving table. Coz' we love it! It AMAZING!!!!

These Brown Sugar Maple Glazed Carrots are sweet, crispy, and crunchy. Also, I love the addition of Spiced Nuts to these which makes these taste SOO AMAZING!

Speaking of Side dishes, have you tried my Honey Sriracha Glaze Carrots, Garlic Parmesan Roasted Carrots or my Maple Mustard Glazed Green Beans, or my Sriracha Balsamic Glazed Mushrooms?

I love the sides. In my opinion, if there would be a spread with just the sides, I would be so happy!

These Brown Sugar and Maple Syrup Glazed Carrots are so easy to make. It takes just about 10 minutes to make the sauce and within 30 minutes, these get done.

I love a quick side dish recipe and am always on the lookout for new side dishes. This Maple Brown Sugar Glazed Carrots with Spiced Nuts is the easiest of all side dishes. I love the addition of Orange Zest and Vanilla to this one. Just makes my home smell like the holidays. I love the aroma of Cinnamon, along with Citrus and Vanilla. 🙂

And to have a dish flavored with that aroma! mmm... need I say more! 🙂

Ingredients used to make Brown Sugar Maple Glazed Carrots with Spiced Nuts

1. 1 pound Carrots
2. 8 tablespoon salted butter (1 stick or 1/2 cup or 113.4gm)
3. 1/2 cup Packed Light Brown Sugar
4. 2 tablespoon Maple Syrup
5. 1/2 teaspoon Ground Cinnamon
6. 1/2 teaspoon Ground Nutmeg
7. 1/2 teaspoon Ground Cloves
8. 1/2 teaspoon Vanilla Extract
9. 1 cup Spiced Nuts
10. 1/4 cup Water
11. 1 teaspoon Rosemary
12. 1 teaspoon Orange Zest

How to make Brown Sugar Maple Glazed Carrots

First of all, chop the edges of the Carrots. Scrub and peel the skin of the carrots and cut them into 1-inch slices. Remember to keep the slices of about 1-inch thickness. Also, please make sure that the size of the slices is almost similar, because uneven slices, will make some slices cook quickly, while others will remain uncooked.

Second - Next, heat some butter in a saucepan or skillet over medium-low heat. As the Butter is about to melt, add the Carrots and allow them to sear over medium-low heat for about 1 minute. Stir so that the Carrots do not get burned.

Third - Next, add the Brown Sugar, Maple Syrup, Vanilla Extract, and the Spices - Ground Cinnamon, Ground Nutmeg, and Ground Cloves. Also, add the Spiced Nuts and Water. Toss well until coated. Now, stop stirring and allow it to come to a slow boil over medium-high heat. Once it boils for just about 2-3 minutes, take it off the heat.

Fourth - Finally, take it off the heat and cool it down to room temperature. As it could down, the sauce will thicken. Garnish with some Rosemary and Orange Zest and Serve!

So, this is how you make these delicious Brown Sugar Maple Glazed Carrots. This is seriously so so so good. I love the combination of Maple and Carrots. Makes this the perfect Fall side dish recipe. At my place, I cook this so often, especially for Sunday night dinner, and its everyone's favorite way to end the weekend 🙂

Can I substitute Maple Syrup?

Of course, you can. I do it all the time. I sometimes replace Maple Syrup with Dark Corn Syrup or some time with more of Brown Sugar and some Honey. It's really easily customizable and tastes the same always.

Can I add other herbs or spices?

Of course, I love the flavor of Rosemary with these sweet Carrots. However, you can also use some Thyme. Also, since this is a very fall-ish recipe. I love to use the holy three of the fall spices - Ground Cinnamon, Nutmeg, and Cloves. You can substitute this with Store-Bought Pumpkin Pie spice or just use Ground Cinnamon and some Grated Nutmeg.

Other possible Substitutions

• You can obviously substitute Maple Syrup with Honey.
• If you're using Unsalted Butter, then adjust the salt as per your taste.
• You can use Baby Carrots
• You can chop the Carrots in big dices if you wish to. However, just make sure that they are all of the equal sizes so that it cooks evenly.
• You can use Chopped and Toasted Walnuts & Pecans in place of Spiced Nuts.

Can I make this ahead of time?

Of course, You can chop the Carrots and wrap it up tightly using an Aluminum foil and keep it in the refrigerator for 2-3 days.

You can make the Sauce, ahead of time. Make the sauce, cool it down completely, and then store in an air-tight container for up to 3 days in the refrigerator.

Can I freeze this?

No. When you freeze this and then thaw it, it might get sticky and watery.

So, it's best to refrigerate this dish. You can make this entire recipe. Cool it down completely to room temperature, wrap it up tightly using Aluminum foil and then wrap again with Platic food wrap and keep in the refrigerator for about 3-4 days.

To reheat this, remove the Plastic wrap, reheat with the foil at 350F or 180C for 20-25 minutes or until heated throughout. The sauce will be thick when it's warm and slowly it will thicken.

How to make Brown Sugar Maple Glazed Carrots in the Slow Cooker/Crockpot?

To make its recipe in the slow cooker, first, peel and chop the Carrots and throw them in the slow cooker.

Next, make the sauce separately by mixing Butter with Brown Sugar, Vanilla, Maple Syrup, and Spices. Add the water and make the sauce in a mixing bowl. Add this over the Carrots.

Allow the Carrots to cook on high for 2 hours or until the Carrots get tenderized. If you want to thicken the glaze, then cook on high without the cover for additional 15-20 minutes.

Finally, add the Spiced Nuts, toss to combine. Garnish with Rosemary and Orange Zest and serve!

So, this is all about this recipe. I hope you enjoyed learning about it. If you happen to make this one, please comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.