Vegan Coconut Maple Glazed Carrots
Sweet and savory glazed carrots cooked in coconut oil until tender with caramelized edges, then tossed with pure maple syrup and fresh garlic. The unrefined coconut oil adds a subtle tropical note that pairs beautifully with the natural sweetness of the maple syrup. Perfect as a side dish for holiday meals, weeknight dinners, or any time you want to transform simple carrots into something special. The roll-cut technique creates more surface area for better caramelization and glaze coverage.
Ingredients
- 7 teaspoons coconut oil, unrefined
- 2 pounds carrots, unpeeled, scrubbed and roll cut into approximately 3/4-inch pieces
- ½ teaspoon kosher salt
- 2 cloves garlic, finely minced
- 2 tablespoons pure maple syrup
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon parsley, chopped
Instructions
- 1
Heat coconut oil in large skillet over medium heat
- 2
Add carrots and salt, toss to coat
- 3
Cook for 20-25 minutes until tender and edges caramelize
- 4
Add garlic and cook for 2 minutes
- 5
Pour in maple syrup, toss to coat and cook for 1 minute
- 6
Turn off heat and stir in remaining coconut oil
- 7
Season with remaining salt and black pepper
- 8
Sprinkle with parsley and serve immediately
Tips
Roll cutting carrots creates more surface area for better caramelization and allows the glaze to coat more evenly than regular chopping.
Keep heat at medium to prevent burning the coconut oil and ensure the carrots cook through properly before the edges over-caramelize.
Add the final teaspoon of coconut oil off heat to create a glossy finish and prevent it from breaking down from excess heat.
Good to Know
Refrigerate for up to 3 days in airtight container
Can prep carrots up to 1 day ahead, cook just before serving
Serve immediately while warm for best texture and appearance
Common Mistakes
Keep heat at medium to avoid burning coconut oil and ensure even cooking.
Add maple syrup at the end to prevent burning during long cooking time.
Pat carrots dry after washing to promote better caramelization.
Substitutions
FAQ
Can I use baby carrots instead of regular carrots?
Yes, but cooking time will be shorter, about 15-18 minutes. Baby carrots may not caramelize as well due to their smaller size and processing.
What if I don't have unrefined coconut oil?
Refined coconut oil works fine but won't add the subtle coconut flavor. You can also substitute with butter or olive oil.
How long will these keep in the refrigerator?
Store covered for up to 3 days. Reheat gently in a skillet over low heat or microwave, adding a splash of water if needed.