These Glazed Carrots with Maple Syrup are grilled, tender, and drizzled with a maple-mustard glaze. A quick, easy side dish that elevates any meal.
If you’re looking for an easy, show-stopping vegetable side dish that tastes restaurant-level but takes almost no effort, these Glazed Carrots with Maple Syrup are it. They’re tender, lightly charred from the grill, and finished with a glossy maple-mustard glaze that clings to every bite. And because you finish them with creamy goat cheese? Total chef’s kiss.
This recipe checks all the boxes:
– Naturally sweet
– Salty + tangy glaze
– Quick to prep
– Pairs well with everything – from macaroni and cheese to roasted chicken
Whether you’ve tried easy maple glazed carrots, honey glazed carrots with maple syrup, or the classic maple glazed carrots Stovetop version, this grilled take adds depth and smoky flavor without any extra work.
WHY YOU’LL LOVE THESE GLAZED CARROTS WITH MAPLE SYRUP
Sweet + savory flavor combo
Pure maple syrup caramelizes beautifully on the grill while Dijon and whole-grain mustard add brightness.
Perfectly tender
Blanching first ensures the carrots cook evenly – no crunchy centers, no over-charred edges.
Grilled instead of oven-roasted
If you’ve made brown sugar glazed carrots with maple syrup or roasted carrots with maple syrup and balsamic vinegar, think of this as the smoky, summer-friendly cousin.
Dinner-party worthy
Goat cheese melts slightly over the warm carrots – it looks gourmet but takes minutes.
INGREDIENTS
1 pound fresh rainbow carrots
2 tablespoons olive oil
Salt & black pepper, to taste
3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
2 ounces goat cheese, crumbled
Fresh parsley, for garnish (optional)
HOW TO MAKE GLAZED CARROTS WITH MAPLE SYRUP
Preheat and Prep
Heat your grill to medium-high. Fill a large pot with salted water — enough to fully submerge the carrots — and bring it to a rolling boil.
Wash the carrots and trim the green tops, leaving about 1 inch for a pretty presentation.
Blanch the Carrots
Add the carrots to the boiling water.
- Smaller carrots: 4 minutes
- Larger carrots: 6 minutes
They should be fork-tender but not mushy.
Immediately transfer them to an ice bath to stop the cooking and lock in their bright color.
Make the Maple Mustard Glaze
In a small bowl, whisk together:
- Maple syrup
- Dijon mustard
- Whole-grain mustard
This creates a glossy, tangy-sweet glaze that beats anything from Maple Glazed Carrots Food Network or a basic stovetop version.
Grill the Carrots
Drain the cooled carrots and toss them in olive oil, salt, and black pepper. Grill for 10–15 minutes, turning occasionally, until tender with golden grill marks.
Glaze + Finish
Place the grilled carrots on a serving platter. Drizzle generously with your maple-mustard glaze while they’re still warm.
Top with crumbled goat cheese so it melts just slightly. Add parsley if you want a pop of green.
Serve immediately – they’re best hot and glossy!
WHAT TO SERVE WITH MAPLE GLAZED CARROTS
These pair beautifully with:
- Macaroni and cheese (the salty/creamy with the sweet/tangy is heaven)
- Roast chicken or turkey
- Pork tenderloin
- Grilled salmon
- Weeknight sheet-pan meals
- Cheesy Baked Truffle Potatoes
You can also use the same glaze on:
- Brussels sprouts
- Sweet potatoes
- Roasted butternut squash
RECIPE TIPS + VARIATIONS
Swap the mustard: Try whole-grain mustard only for a more rustic glaze, or Dijon-only for a smoother finish.
Add balsamic: For a more savory twist, whisk in 1 teaspoon balsamic vinegar.
Make them sweeter: Add 1 teaspoon brown sugar for a classic honey glazed carrots with maple syrup and brown sugar vibe.
No grill? Roast at 425°F for 20–25 minutes.
STORING + REHEATING
Store leftovers in an airtight container for up to 3 days.
To reheat:
- Warm in a skillet with a splash of water
- Or reheat in the oven at 350°F for 8 minutes
- Add fresh goat cheese on top
FREQUENTLY ASKED QUESTIONS
Yes! If you don’t want to grill them, you can easily make maple glazed carrots stovetop or roast them in the oven. Simply blanch the carrots, toss them in olive oil, and sauté over medium heat until tender. Or roast at 425°F for 20–25 minutes, then drizzle with the maple-mustard glaze before serving.
Absolutely. Honey works beautifully and creates a deeper caramel flavor. You can also combine the two to make honey glazed carrots with maple syrup, or add a pinch of brown sugar for a classic honey glazed carrots with maple syrup and brown sugar finish.
Blanching helps the carrots cook evenly and prevents burning on the grill. If you skip blanching, the outsides may char before the centers soften. The quick boil-then-ice-bath method gives the best texture for Glazed Carrots with Maple Syrup.
Yes, you can blanch the carrots up to 24 hours in advance. Store them in an airtight container in the fridge. When you’re ready to serve, grill them, glaze them, and crumble the goat cheese over top.
You can! Baby carrots work great. Blanch them for 3–4 minutes, then grill for 8–10 minutes. They’ll be slightly sweeter and still glaze beautifully with maple syrup.
Feta, ricotta, or even shaved parmesan all work well. If you want something creamier, try whipped feta or a dollop of ricotta on the side of the plate.
OTHER SIDE DISHES TO TRY
Cotija Roasted Brussels Sprouts
Glazed Carrots with Maple and Mustard Dressing
Ingredients
- 1 pound of fresh rainbow carrots
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 2 ounces goat cheese crumbled
- Fresh parsley for garnish (optional)
Instructions
- Preheat your grill to medium-high heat.
- Fill a large pot with water and a pinch of salt. Use enough water to fully submerge the carrots.
- Place the pot on the stove over high heat and bring the water to a rolling boil.
- Wash and scrub the carrots, and trim off any green tops, leaving about an inch for presentation.
- Once the water is boiling, blanch the carrots. Smaller pieces boil for 4 minutes, large pieces for 6 minutes. Check to make sure they are fork tender before removing.
- While the carrots are blanching, fill a large bowl with ice water.
- Once the blanching is complete, transfer the carrots from the boiling water to the ice water bath. This stops the cooking process and helps retain the vibrant color.
- In the meantime, prepare the maple mustard. In a small bowl, whisk together the pure maple syrup, Dijon mustard, and whole-grain mustard.
- Remove the carrots from their ice bath and toss them with olive oil, salt, and black pepper until they are well coated.
- Transfer them to the grill for about 10-15 minutes, turning occasionally until they are tender and have nice grill marks.
- Remove the grilled carrots from the grill and place them on a serving platter.
- Drizzle the maple mustard glaze over the hot grilled carrots.
- While the carrots are still warm, crumble goat cheese over the top, allowing it to melt slightly.
- Optionally, garnish with fresh parsley for added color and freshness.
- Serve your grilled carrots with maple mustard and goat cheese immediately.
