Pumpkin Spice Glazed Carrots
on Nov 15, 2019, Updated Oct 20, 2020
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These Pumpkin Spice Glazed Carrots are perfect for serving during the fall months. Plus, they are great for a Thanksgiving side dish. We make them with butter, brown sugar, maple syrup, and pumpkin pie spice.
Pumpkin Spice Glazed Carrots
Making glazed carrots is so super simple. My family has never been a fan of plain carrots, so I always try to add additional flavors that they will like. I frequently make Brown Sugar Glazed Carrots, and they devour them.
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For Thanksgiving, I make my favorite Pumpkin Spice Glazed Carrots. This carrot recipe uses maple syrup and pumpkin spice for added fall flavor. They are a bit sweeter than the other carrots I serve.
I often use my Homemade Pumpkin Pie Spice if I have a batch on hand. Store-bought premixed is just as good. The cinnamon, the nutmeg, cloves, ginger, and allspice add the fall flavors.
I mentioned that this recipe uses maple syrup. The syrup, along with the brown sugar and butter, glazes the carrots perfectly. Did I say how the added sweetness will have your family devouring their much-needed veggies?
Ingredients to Make Pumpkin Spice Glazed Carrots
- Carrots
- Butter
- Maple Syrup
- Brown Sugar
- Pumpkin Spice
How to Make Pumpkin Spice Glazed Carrots
First, wash and peel the carrots. I frequently use bagged baby carrots to keep the recipe easy.
Next, add the prepared carrots to a medium-sized pot. Cover with water and bring to a boil. Then, in a medium skillet or saucepan, combine the brown sugar, butter, maple syrup, and pumpkin spice. Cook until thickened and caramelizing.
Drain the carrots and add them to the sauce. Stir to coat. Then, cook until desired tenderness.
Pumpkin Spiced Glazed Carrots
Ingredients
- 1 lb Carrots, I used peeled baby carrots
- 1/2 Stick Butter
- 1/4 cup Brown Sugar
- 1 tbsp Maple Syrup
- 1/2 tsp Pumpkin Spice
Instructions
- In a medium sized pan, boil carrots until tender. Set aside.
- In a saute pan, melt butter and add in remaining ingredients.
- Heat over medium heat, stirring occasionally, until caramelized.
- Drain liquid from carrots and add to glaze. Stir to coat.
Nutrition
Light or dark brown sugar???
You’re forgetting to always include number of servings to your recipes — that’s very important to
know!! — whether you need to double or triple the recipe for the number of people you’re serving.
I love this recipe! I’m going to include them in a roundup tomorrow, and pinned of course :)