These Maple Glazed Carrots With Ginger and Pecans are a quick, easy and delicious vegetable side dish that’s always a hit!

maple glazed carrots with ginger and pecans in a white bowl with a spoon

Maple syrup isn’t just for pancakes. Today we’re using it to turn plain-old carrots into a fancy, flavorful, and fast side dish that’s just as perfect for a holiday dinner as it is for a simple weeknight supper.

These maple-ginger carrots go great with turkey, ham, prime rib, lamb, chicken, pork chops, meatloaf, fish…sooo many things.

Now, I know many people use honey or brown sugar to glaze their carrots, but we are a maple-syrup-makin’ family, and we use maple syrup for, well, pretty much everything and anything!

And, really, who can resist anything covered in a sweet and buttery maple glaze? It’s almost like eating dessert instead of a vegetable. I’ll bet even the picky eaters at your table will gobble these up!

Take me, for instance. Although I’m not a picky eater, I’ve always preferred raw carrots to cooked carrots. But I absolutely love, love, love these cooked carrots. You’ll probably even catch me going back in for seconds!

In addition to butter and maple syrup, the glaze is infused with some ground ginger that adds a fabulous hint of warm spice, and chopped pecans give you a delicious crunch that is a nice contrast to the tender carrots.

And just a heads-up: I’m a firm believer in the less-is-more philosophy when it comes to the glaze. The carrots don’t have to be swimming in it. You only need enough to lightly coat them for super awesome flavor!

maple glazed carrots with ginger and pecans in a skillet with a wooden spoon

Ingredients you need:

Fresh carrots
Butter
Pure maple syrup
Ground ginger
Salt and pepper
Chopped pecans
Fresh parsley (for garnish, optional)

Here’s a look at how to make Maple Glazed Carrots With Ginger and Pecans:

Note: This is just a quick overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.

2 images; one of carrots in a skillet with water with text that says put carrots in pan, cover with water; the other of carrots boiling in a covered pan with text that says cover, bring to a boil, cook until carrots are crisp-tender

2 images; one of carrots in a colander with text that says drain carrots (remove from pan); the other of a butter and syrup mixture in a skillet with a wooden spoon with text that says combine butter, maple syrup and ginger in the pan, heat until butter is melted

2 images; one of carrots simmering in glaze in a pan with text that says add carrots, cook until glaze has reduced and carrots are coated; the other of glazed carrots in a pan with chopped pecans and a wooden spoon with text that says off heat, stir in pecans, season with salt and pepper, enjoy

Tips & Tidbits:

Use fresh carrots! I find that frozen carrots can sometimes have a mushy and rubbery texture, and I don’t recommend them for this recipe.
I like thick slices of carrot cut on the diagonal, but you can cut the carrots into whatever shape you like, coins, chunks, or matchsticks (you could also use bagged baby carrots). Whichever you choose, make sure they are uniform in size so they cook evenly, and adjust the cooking time as needed.
When you cook the carrots, cook them just until they are crisp-tender. They will cook for another 2 to 3 minutes in the glaze, and you don’t want them to end up too soft.
Please, please, please use real-deal maple syrup! Pancake syrup is just not the same.
Not into ginger or nuts? You could leave either or both of them out and still have a delicious result!
If there are any leftovers, store them in an airtight container in the refrigerator for 3 to 4 days.
These carrots are best when freshly made, but you could make them ahead of time. Gently reheat them in a little bit of extra butter just until they are heated through, being careful to not overcook them. Also, I would hold off on adding the pecans until after the carrots have been reheated.
This recipe is for 4 servings, but you can easily double it (or more!) if you are serving a crowd (just use a larger pan).

a spoonful of maple glazed carrots with ginger and pecans being lifted out of the bowl

It’s about time to start planning those Thanksgiving side dishes. Make sure to add this one to your list!

Need more ideas? Check out my 10 Simple and Delicious Holiday Side Dish Recipes.

I hope you try this Maple Glazed Carrots With Ginger and Pecans recipe and love it as much as I do. Thanks for visiting today!

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Maple Glazed Carrots With Ginger and Pecans

These Maple Glazed Carrots With Ginger and Pecans are a quick, easy and delicious vegetable side dish that's always a hit!

Print Recipe Rate/Comment Pin Recipe

Prep Time: 5

Cook Time: 12

Total Time: 17

Servings: (about ½ cup each)

Calories: 136

Author: Michelle / Now Cook This!

Ingredients

1 pound carrots, peeled and sliced on the diagonal into ½-inch pieces
2 tablespoons butter
3 tablespoons pure maple syrup
½ teaspoon ground ginger
salt and pepper, to taste
chopped fresh parsley, for garnish, optional

Instructions

Place the sliced carrots in a medium skillet (I use a 10-inch skillet). Add water to cover the carrots along with some salt (I use ½ teaspoon kosher salt).
Put a lid on the pan and bring to a boil; cook until the carrots are crisp-tender, about 6 to 8 minutes. Drain the carrots (and remove them from the pan).
Note: The carrots will cook for a couple more minutes in the glaze, so you don't want them super soft at this point.
Place the pan back on the stove over medium heat. Add the butter, maple syrup and ginger. Heat, stirring, until the butter has melted and the mixture is well-combined.
Add the drained carrots back to the pan. Cook, stirring frequently, just until the glaze has reduced and thickened slightly and the carrots are evenly coated, about 2 minutes.
Turn off the heat and stir in the pecans. Season to taste with salt and pepper.
Sprinkle with chopped fresh parsley (if desired) and serve.

Notes

I like thick slices of carrot cut on the diagonal, but you can cut the carrots into whatever shape you like, coins, chunks, or matchsticks (you could also use bagged baby carrots). Whichever you choose, make sure they are uniform in size so they cook evenly, and adjust the cooking time as needed.
Not into ginger or nuts? You could leave either or both of them out and still have a delicious result!
If there are any leftovers, store them in an airtight container in the refrigerator for 3 to 4 days.

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