Maple Glazed Baby Carrots recipe is an easy, kid friendly vegetable side dish. Insofar as any vegetable recipe can be considered kid friendly!
Our 11 year old son does pretty well eating vegetables. But he much prefers them raw and plain. He will take baby carrots to schools, and eat a good pile of whatever green I’m using for our salad on a given night. Mind you, he won’t hear of adding any dressing to those greens.
As healthy as eating raw veggies is, I would like B to get a bit more accustomed to eating cooked vegetables for variety. I mentioned to him that when he was younger I tossed steamed baby carrots with honey. How about trying that?
“Well, what about using maple syrup instead?” was the response. When your kids start throwing out ideas about vegetables, you tend to run with it. The result is this Maple Glazed Baby Carrots recipe.
I’ve made this a few times to come up with the version most appreciated by our young food critic. The final version follows his suggestions to reduce cooking time and increase the syrup! I won’t tell you he loved it–no false news here on Cooking Chat–but he liked it much better than most other veggies I cooked. “Pretty good” was the rating. I’ll take that!
Personally, I definitely these Maple Glazed Baby Carrots are pretty tasty. Come on, what’s not to like? Carrots, maple syrup, butter…yum!
The Maple Glazed Baby Carrots are especially good alongside some roast chicken or turkey. This can be put together very quickly using a bag of baby carrots that are all ready to cook.
I just list “butter” in the ingredients list, but we actually use Earth Balance spread as B is allergic to dairy. That’s a good option if you want to make the Maple Glazed Baby Carrots as a vegan recipe.
Next time you are looking to have your kids eat their veggies, give this recipe a try and let me know how it goes! Looking for more ideas on how to get your kids to eat veggies? 11 solid tips here from Summer Tomato. One modification I’d suggest…they mention encouraging kids to at least try one bite of foods you put on the table. Somewhere along the way, I picked up the concept of requiring three trying bites– one to try, number two to decide, three to be sure.
- 2 cups baby carrots
- 2 tsp maple syrup
- 2 tsp butter
- Pinch cinnamon
- dash of salt
- Put 2 inches of water in a medium sized pan. Bring to a boil and add the carrots.
- Cover pan and boil until the carrots reach desired tenderness, about 8 minutes.
- Drain the carrots, and toss immediately with the butter and syrup. Add the cinnamon and salt, stir to combine. Serve alongside your meal. Enjoy!