Maple Glazed Carrots

Name: Maple Glazed Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds organic carrots; 1/2 cup Vermont Maple Dark Balsamic Vinegar; 1/4 cup Franklin Raw Honey; 1/4 cup nitrate-free bacon, cooked and crumbled

March 22, 2018

Maple Glazed Carrots made with Vermont Maple Dark Balsamic Vinegar and Franklin Raw Honey from The Little Shop of Olive Oils

These Maple Glazed Carrots are sweet, savory, and just the right amount of cozy. Tender carrots are finished with a warm glaze made from Vermont Maple Dark Balsamic Vinegar and Franklin Raw Honey, then topped with crumbled bacon for a salty bite.

Vermont Maple Dark Balsamic Vinegar brings rich maple flavor and balsamic depth, while Franklin Raw Honey adds natural sweetness to the glaze. Together, they make simple carrots feel like a special side dish for holidays, Sunday dinners, or weeknight meals.

Why You’ll Love This Recipe

It uses only a few simple ingredients.
The maple balsamic and honey glaze gives the carrots a sweet, glossy finish.
The crumbled bacon adds a salty, savory crunch.
It is easy enough for dinner but special enough for a holiday table.

Serving Ideas

Serve these Maple Glazed Carrots with roasted chicken, turkey, pork tenderloin, baked ham, steak, or a cozy fall dinner. They also make a beautiful side dish for Thanksgiving, Easter, or any meal that needs a little sweet-savory flavor.

Shop the Flavor

This recipe features Vermont Maple Dark Balsamic Vinegar and Franklin Raw Honey from The Little Shop of Olive Oils.

Stop by our Franklin, MA shop or order online to bring these sweet, cozy flavors into your next carrot side dish.

Maple Glazed Carrots

The Little Shop of Olive Oils

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Calories

160

Cuisine

American

Ingredients

2 pounds organic carrots
1/2 cup Vermont Maple Dark Balsamic Vinegar
1/4 cup Franklin Raw Honey
1/4 cup nitrate-free bacon, cooked and crumbled

Directions

Preheat the oven to 425°F.
Add the Vermont Maple Dark Balsamic Vinegar and Franklin Raw Honey to a small saucepan.
Bring the mixture to a boil.
Reduce the heat and simmer for 15 to 20 minutes, until the glaze is slightly thickened.
While the glaze simmers, steam the carrots until they are slightly softened but not fully cooked.
Place the carrots in a baking dish.
Sprinkle the cooked, crumbled bacon over the carrots.
Pour the Vermont Maple Dark Balsamic Vinegar and Franklin Raw Honey glaze over the carrots and bacon.
Bake for about 10 minutes.
Serve warm.