Maple Glazed Carrots – Cooking with Kids Recipe

Maple Glazed Carrots - by Little Spoons and Spice

Sweetened glazed carrots are one of my all-time favorite foods.  You will find most recipes using brown sugar and a lot of butter, but this recipe has a healthified twist to the classic glaze.  The maple syrup has a milder sweetness than brown sugar, and just a dash of nutmeg really brings it all together.

Carrots are an excellent side dish to any meal because they’re loaded with beta carotene, which provides kids’ little bodies with more than the daily recommended amount of Vitamin A.  No wonder why rabbits love ‘em so much!

OK, let’s get started.  Here’s a list of supplies you’ll need:

Maple Glazed Carrots - by Little Spoons and Spice


Every child’s ability varies depending on maturity or cognitive and physical ability.  Parents need to use their own discretion when assigning tasks.  These are general guidelines for the Maple Glazed Carrots.

Younger than 3 years old

  • Name and count ingredients with child
  • Help pour ingredients into bowl

3 – 5 years old

  • All of the younger tasks
  • Measure and count ingredients

6 – 7 years old

8 – 9 years old

  • All of the younger tasks

10 – 12 years old

  • All of the younger tasks
  • Use stove to boil/steam carrots

Maple Glazed Carrots - by Little Spoons and Spice


  • Wash everyone’s hands!
  • Clean all work surfaces before starting.
  • Leave tasting until the end. Your child might not understand the difference between a ready-to-eat ingredient and a raw unsafe ingredient.
  • It is okay for your kitchen to get a little messy.
  • Keep in mind that your child is learning, so patience is key!

Maple Glazed Carrots - by Little Spoons and Spice

Maple Glazed Carrots

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 7 - 1/2 cup servings
Calories: 44kcal
Author: Stacey Weichelt, RDN, CD


  • 3 ½ cups carrots peeled, diced 1”-2” pieces
  • ½ Tablespoon butter
  • 3 Tablespoon real maple syrup
  • 1/8 teaspoon nutmeg


  • Scrub the outsides of each carrot. If you decide to not peel the carrots, which is completely safe, be sure to scrub each carrot thoroughly.
  • Peel carrots if you desire.
  • Dice carrots into 1-2 inch pieces. For a faster cooking time, cut them into smaller pieces by quartering the larger section of the carrot first, then slice.
  • Option 1 (boiling): Add carrots to a large pot and fill with water until completely covering the carrots. Bring to a boil and cook for 10-15 minutes.
  • Option 2 (steaming): Depending on the type of steamer you have, cook it according to steamer directions. If you have a stovetop steamer, bring water to a boil. Set carrots on top, cover with lid and steam for 10-15 minutes.
  • If using boil method, drain carrots.
  • Add butter and maple syrup to hot carrots. Stir until butter is melted and butter/syrup mixture has evenly coated the carrots. Finish by stirring in a dash of nutmeg.


Tip: The recipe is actually best the next day. The sweetness of the maple syrup has time to marinate and really absorb flavor into the carrots.
Tip: Boiling carrots is the less desired method of cooking due to the loss of nutrients in the water; steaming is optimal. However if you do choose to boil, save the water the carrots are boiled in and reuse it for gravy or moistening any meat you are cooking. It not only adds flavor, but saves some of the nutrients that were lost in the boiling process.


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