Maple Ginger Glazed Carrots


  • cutting board
  • knife
  • frying pan
  • Bowl
  • measuring cups and spoons (or you can eyeball it)


  • 1 kg carrots approximately 12 carrots or 2 small bags of frozen baby carrots


  • 1/4 cup brown sugar
  • 1/4 cup oil I use canola oil but you can use your favourite oil
  • 1 tbsp dijon mustard
  • 1 tbsp maple syrup
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • water if using raw carrots you will need to add a bit of water to the glaze


For raw, fresh carrots

  • peel carrots and cut into about 2" long and 1/4 – 1/2" wide pieces
  • add a Tbsp of water to glaze until it is liquidy enough that you can coat carrots evenly

For frozen carrots

  • defrost carrots (my preferred method is to put in a bowl, cover with water and microwave on sensor reheat until it's done)
  • drain liquid
  • toss with glaze as is (do not add water)

Cooking the carrots

  • heat frying pan on medium heat
  • once the pan is hot, pour carrots and glaze into frying pan
  • cook for 10-15 minutes until carrots start to brown and glaze thickens
  • enjoy!

I would love to hear your comments or thoughts.