Maple Balsamic Glazed Carrots


In my mind, spring is the season of the carrot.  Months have passed since the last CSA delivery and while most local vegetables have long since disappeared, the hardy and prolific carrot remains–carefully tucked away in the basement refrigerator! 

So today I tried a recipe for Maple Balsamic Glazed Carrots–to jazz up a sometimes ordinary vegetable.  Along with some potatoes, it was a great accompaniment to a smoked ham (from a locally pastured pig) that I baked up for a nice Sunday dinner.

Maple Balsamic Glazed Carrots, served

Maple Balsamic Glazed Carrots, served

The recipe is based on one from America’s Test Kitchen that my brother made for both Thanksgiving and Christmas (they call the recipe Glazed Maple-Balsamic Carrots and it is available on their site with a subscription).   After watching the battle over the leftovers, I figured I really needed to get the recipe from him.  It took me a few months to get around to making it, but I’m glad I finally did! 

Maple Balsamic Glazed Carrots on plate

Maple Balsamic Glazed Carrots on plate

The original recipe calls for boiling the carrots first.  But remembering the fact that one shouldn’t boil away a vegetable’s nutrients, I decided to cook/steam my carrots in the glaze.  While that probably took a little longer, I also had one less pan to wash. 

Carrots, cooking

Carrots, cooking

Tomorrow’s forecast calls for another inch of snow–winter isn’t giving up easily this year!  But I guess I can survive a little bit longer… as long as the carrots hold out!

Carrots, cut on diagonal

Carrots, cut on diagonal

Maple Balsamic Glazed Carrots
Serves 8
Write a review
Total Time
30 min
Total Time
30 min
132 calories
20 g
15 g
5 g
2 g
3 g
141 g
380 g
14 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 132
Calories from Fat 43
% Daily Value *
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 15mg
Sodium 380mg
Total Carbohydrates 20g
Dietary Fiber 3g
Sugars 14g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 1 teaspoon salt
  2. • 2 pounds carrots, peeled and cut on bias into 1/2-inch slices
  3. • 3 tablespoon butter or substitute
  4. • 4 shallots, sliced thin
  5. • 1 teaspoons thyme (or 2 teaspoons fresh)
  6. • 1/4 teaspoon cayenne pepper
  7. • 1/2 cup (real) maple syrup
  8. • 1/4 cup chicken or vegetable broth
  9. • 1/4 cup balsamic vinegar plus 1 teaspoon
  1. Melt 1 tablespoon butter (or substitute) in large skillet over medium heat. Cook shallots until lightly browned. Stir in thyme, cayenne, maple syrup, broth, and 1/4 cup vinegar and bring to a simmer.
  2. Stir in carrots and cook, covered, until tender, about 15 minutes. Raise heat to medium-high and cook, stirring regularly until sauce is thick and syrupy, about 2 minutes. Stir in remaining butter (or substitute) and vinegar, then serve.
Adapted from America's Test Kitchen
Adapted from America's Test Kitchen
Art of Natural Living
Also seen on:

It's so nice to share...
Share on Facebook4Pin on Pinterest41Tweet about this on TwitterShare on LinkedIn0Share on Yummly15Share on Google+0Email this to someoneShare on StumbleUpon0Share on Tumblr0


  1. Hi Inger!
    Taking a migrating break, which isn’t going well:) I posted about it and Maple Syrup Month today:) Love the Maple Balsamic Glazed Carrots. I’ve actually seen this recipe flitting about but I think you really hit the right nerve suggesting the steaming method. It also usually leaves tha carrots with a bit more bite. I’m so glad you got the recipe and shared. I will be pinning it and as soon as Maple season decides to descend upon us, I will be making them too. Thanks for sharing, Inger. They look awesome!

    • Thanks Louise. I just read about your computer and you have my sympathies! They just started tapping the maple trees here. We have just one big maple in the front yard or I might give it a try myself!

      • Hi Inger,

        I need all the sympathy I can get and a few good drinks too! It’s not going well…

        Are you going to try and tap that big Maple, Inger. It doesn’t hurt the tree but I don’t know if size or age matters.

        • I hope things are going better for you and your new computer Louise. I think I’m too late to get the equipment and tap this year, but I am seriously thinking about next. I learned that the tree is big enough to take two (or three) taps and then I remembered a second (normal sized) maple in the side yard. Thanks for getting me thinking!

          • I agree, Inger, it is probably late in the season to set up tapping but I am so excited to hear that you are seriously thinking about tapping next year! Very cool…I just got some new pictures of buckets hanging on a couple of trees at the church. They aren’t even half way filled yet. But, if you need to research the tools and stuff you need, it’s probably to late now. I am glad I got you to thinking though. I can already imagine you out there all dressed in flannel tapping the maple trees, lol…Not to mention the tasty goodies you’re be creating:)

          • Oh flannel–I’ll add that to my list (my husband has his already 😉 )

  2. Love the sound of this recipe and I’ve got CSA carrots and fresh thyme (leftover from making a pickled beet pizza) in my fridge, so the timing is perfect!

    • And your carrots aren’t 6 months old! I remember that pizza. I even pickled some beets with thyme this year, though the thyme flavor did not come through as strongly as in the ones from the class.

  3. Sounds amazing. The photographs look even better.

  4. I didn’t realise carrots could be so appealing that maple glaze is gorgeous!

    Choc Chip Uru

    • Thanks–I was glad my brother and his wife shared. Cooked carrots are often sort of plain Jane aren’t they…

  5. Very delicious way to make carrots.

  6. i love atk recipes but i love even more that you improved upon what they did! these look AMAZING.

Leave a Reply

Required fields are marked *.