Pecan Pie Glazed Carrots are a festive side dish that pairs beautifully with roasted turkey or glazed ham. Sweet brown sugar and maple syrup create a glossy glaze for tender carrots, while cinnamon-toasted pecans add a warm crunch that echoes the flavors of pecan pie.
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We love carrots prepared many ways, from grilled carrots with lime dip to classic carrot cake. This glazed version is simple, quick, and full of comforting fall flavors that make vegetables feel indulgent.
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Pecan Pie Glazed Carrots
You don’t have to choose between healthful vegetables and the flavors of dessert this Thanksgiving. These Pecan Pie Glazed Carrots bring pecan pie–inspired notes to a classic side, with a maple-brown sugar glaze and a sprinkle of cinnamon-toasted pecans for texture and warmth.
They’re surprisingly sweet and satisfyingly tender, an easy way to get even picky eaters to enjoy their vegetables. Fast enough for a weeknight and elegant enough for the holiday table, this recipe elevates simple carrots into something special.
How To Make Glazed Carrots
Glazed carrots are quick and straightforward. This stovetop method keeps the carrots bright and cooks them to tender perfection in about 15 minutes. Butter, brown sugar, maple syrup, and cinnamon melt together into a glossy glaze that coats the carrots. Finish with chopped cinnamon-toasted pecans for crunch and pie-like flavor.
If you need one more side for the holidays, these Pecan Pie Glazed Carrots are fast, flavorful, and sure to please.
What Kind of Carrots Should I Use?
Use whatever carrots you prefer: medium skinny carrots, baby carrots, or larger carrots cut into sticks work well. Rainbow carrots also make a pretty presentation. The recipe is flexible—any type of carrot will take on the warm, buttery-sweet glaze beautifully.
The result is tender, slightly caramelized carrots with a buttery maple glaze and a nutty crunch from the pecans. Best of all, this side doesn’t take oven space and comes together quickly on the stovetop.
Get Cooking With More Thanksgiving Favorites
Cranberry Walnut Sweet Potato Rounds — a perfect, bite-sized addition to your holiday table that blends traditional flavors in a fresh way.
Fresh Green Beans With Bacon and Sliced Almonds — a quick method that preserves texture and nutrient quality while delivering great flavor.
Layered Walnut Pumpkin Pie — a richer twist on pumpkin pie with layers of creamy filling and crunchy walnuts.
Oatmeal Cookie Sweet Potato Casserole — a one-pan sweet side that combines cranberries, raisins, cinnamon, and pecans with sweet potato.
Cranberry Mulled Ale — a warm, spiced drink full of cinnamon, honey, ginger, and nutmeg for festive sipping.
Cranberry Jalapeno Honey Baked Turkey — a brine and glaze approach that yields a juicy, golden turkey with a crispy crust.
The Only Carrots You’ll Be Craving This Season
With the holidays approaching, this easy, colorful side dish is a great addition to any dinner spread. It’s consistently a crowd-pleaser and brings comforting fall flavors to the table.
Pecan Pie Glazed Carrots
8 servings
15 minutes
15 minutes
Pecan Pie Glazed Carrots are a festive side with maple, brown sugar, and cinnamon-toasted pecans that add a pie-like flavor and crunchy texture.
Ingredients
- 3 tablespoons butter
- 2 pounds (about 24) small thin carrots (cut larger carrots into halves or quarters)
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1/4 teaspoon ground cinnamon
- 1/4 cup cinnamon toasted pecans, chopped
- kosher salt
Instructions
- Put a large skillet over medium-high heat and melt the butter. Add the carrots and a good pinch of salt. Cook, tossing occasionally, about 5 minutes.
- Add 1/2 cup water, the brown sugar, maple syrup, and cinnamon. Bring to a gentle boil, then reduce the heat, cover, and simmer until the carrots are just tender, 4 to 5 minutes, shaking the pan occasionally.
- Transfer the carrots to a serving dish. Return the skillet to the heat and cook uncovered until the remaining liquid reduces to a glaze-like consistency, 1 to 2 minutes. Pour the glaze over the carrots, sprinkle with chopped pecans, and serve immediately.
Notes
Recipe adapted from Woman’s Day.
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