This is a simple recipe for vegan glazed baby carrots can be made under 30 minutes. Use Maple syrup for the glazing. It is the perfect side dish to any meal
When it comes to Thanksgiving sides, nothing compares to the glazed baby carrots. Sure, people either roast them, stir fry them, steam them, or even eat them raw.
However, nothing brings out their juiciness quite like glazing them with vegan butter. Glazed baby carrots, when flavored perfectly, will go with any meal.
The traditional recipe for glazed carrots always calls for brown sugar. I decided to deviate a little from that tradition. Instead of brown sugar, I went with maple syrup, and it turned out even better than I imagined. It gave the roasted carrots a slight sweetness without overpowering the carrots.
Also, the carrots were a little soft and a little crunchy, which is exactly the way I like them. This is a hard combination to achieve when cooking carrots because they get too soft or turn out to be raw. Going with vegan butter instead of oil is a huge reason why these glazed baby carrots are perfect.
Want to try even more carrot recipes? I love this carrot kugel recipe by A Sweet Thyme because they are easy to bake and taste so good. There is a cabbage and carrot recipe with vegan sausage, which is a perfect protein recipe. Or you can make a delicious carrot and fennel recipe.
These glazed baby carrots are in my hall of fame for tasty recipes. Next, I want to try it in a carrot salad with spinach or other greens.
Rel: Check out my Vegan Navy Beans Salad with Cranberries.
How to make them
1) Preheat oven to 400 degrees. Wash and dry 1 cup of baby carrots. Place them in a medium bowl
2) In a bowl, melt 2 Tbsp of earth balance butter or your favorite vegan butter.
3) Add 1/2 tsp of chopped parsley to the melted butter
4) Pour over the carrots and then add 1/4 tsp of sea salt
5) Add 1/4 tsp of crushed whole black pepper
6) Mix well and then spread them out on a baking tray
7) Place in the oven and roast them for 20 minutes or until the outside of the skin starts to wrinkle. Remove from the oven and let them cool for a few minutes
8) While they are cooling, Melt 2 tsp of vegan butter
9) Add 1/4 tsp of chopped parsley to the butter and add 1 tsp of maple syrup
10) Mix well. Move the carrots to bowl and drizzle with this maple syrup mixture.
Serve immediately.
Want more recipes for roasted carrots? How about putting them in a roasted acorn squash soup or making a roasted baby carrots recipe?
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Glazed Baby Carrots Recipe
Ingredients
- 2 cup baby carrots
- 2 Tbsp Vegan Butter for glazing
- ½ tsp Parsley for glazing
- ¼ tsp sea salt
- ¼ tsp black pepper freshly ground
- 1½ tsp maple syrup
- 1 Tsp Vegan Butter For Garnish
- 14 tsp Parsley For Garnish
Instructions
- Preheat oven to 400 degrees.
- Wash and dry baby carrots and place them in a medium bowl
- In a bowl, melt vegan butter
- Add parsley, sea salt and black pepper to the melted butter
- Pour this melted butter over the carrots
- Mix well and them spread them out on a baking tray
- Place in the oven and roast them for 20 minutes or until the outside of the skin starts to wrinkle
- Remove from the oven and let them cool for a few minutes
- While they are cooling, Melt 1 tsp of vegan butter that was designated for garnish
- Add garnish parsley and maple syrup to the butter. Mix well
- Transfer the carrots to bowl and drizzle with this butter mixture
- Serve immediately.
Yummy! I love glazed carrots as a snack. I can’t wait to try your recipe.
Thank you, Our Family World
I really love baby carrots. it was tasty. I wanted to try this tomorrow
Thank you, April Grant
Those carrots look delicious! I never thought to make them this way. I love carrots both cooked and raw, but the way you have done them here, would be especially tasty! Thanks for the recipe and have a great weekend!
Thank you, Nancy
OMG carrots and maple syrup – awe, sounds like heaven. And would totally make me feel guilt free because even though I’m sure they taste heavenly, they have a veggie as its base 😉
Thank you, Rocia
These look delicious. I have to admit I’m not usually a fan of cooked carrots for some reason but maybe the maple syrup is exactly what I’ve been missing!
Thank you, Sarah
Oh, I just love sweet carrots. Such a delicious side dish.
Thank you, Elena
I must admit, I cannot pretend, I do not like carrots and although this sounds wonderful, I will not eat it. 🙁
Thank you, Claudette. I never used to like carrots either. As a child, I started watching Bugs Bunny and it completely changed my perspective on Carrots.
I love baby carrots, they are so tasty! Thanks for sharing this lovely recipe. It’s definitely worth a try!
Thank you, Elizabeth.
This is great timing! Maple Syrup season will soon be in full swing here and this will be a great dish to make!
Thank you, Jessica
My boys love carrots. This would be a great new way to serve them for dinner.
Thank you, Tara
This is such an amazing and fantastic easy appetizer, yum!
Thank you, Florian
my kids prefer their carrots raw, but I bet this recipe could change their minds
Thank you, Heather. Raw carrots are delicious too.
I always use honey, but maple syrup makes so much sense! I know my daughter would love these! And you save prep time with the baby carrots.
Thank you, Kacey
I used to eat these by the bucket full when I was little, I think I’m going to have to start that habit all over again. They look amazing!
Thank you, Kellie
Yum!! I never think of making carrots as a side but I always have some in my fridge! I’m definitely trying this!
Thank you, Liz
This looks like a quick and easy recipe. I need to bookmark this recipe.
Thanks for Sharing
John
Thank you, John
I love baby carrots, these are always so sweet and tasty! Thanks for the recipe! Love it!
Thank you, Eugenia
I usually glaze mine in some maple syrup! It’s SO good.
Thank you, Robin. I totally agree
I absolutely love carrots, simple to make and a great addition to any meal. Adding this to my Easter menu planning =)
Thank you, Adriana. I am glad you like it.
Carrots are my favorite side dish. I love your addition of parsley!
Thank you, Kathy Hester.