Cranberry Maple Carrots

"A lovely side dish for a holiday meal, or any poultry or pork dinner."
photo by The Food Gays photo by The Food Gays
photo by The Food Gays
photo by The Food Gays photo by The Food Gays
photo by The Food Gays photo by The Food Gays
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:




  • Place carrots in a saucepan and cover with salted water; bring to a boil over high heat.
  • Reduce heat to medium and boil for 3 to 4 minutes or until almost fork tender; drain well and set aside.
  • In a large skillet, melt butter over medium-high heat, then add carrots to melted butter, along with the craisins.
  • Cook, stirring frequently, for 3 to 5 minutes or until carrots begin to brown.
  • Stir in maple syrup, then add ginger, rosemary, and salt and pepper.
  • Cook until carrots are tender, shiny and caramelized.

Questions & Replies

  1. Can you prepare ahead of time - maybe a day or two? If so do you prepare as instructed or just reheat? Thanks


  1. Wonderful vegetable side! I used thick sliced fresh carrots because I had lots on hand. I didn't have real maple syrup so I subbed with maple flavored pancake syrup. The aroma when you add the syrup, ginger and rosemary to the hot carrot mixture is simply divine! The glaze is so pretty and shiny immediately after cooking. I had to make this ahead of time to take to a family dinner and therefore I had to reheat it for serving. It still tasted great, but the glaze absorbed some and lost its shine. I recommend serving it immediately after glazing. Next time I will cook the carrots ahead of time but wait and add the glaze ingredients instead of doing it in advance. Thanks for a great recipe, Lennie. It made a wonderful addition to our Thanksgiving dinner.
  2. WoW, These are so good, we really enjoyed the carrots. I served them with a green Salad, Baked Ham and AuGratin Potatoes. Also Peach Kuchen for Dessert, Yum Yum. Thanks Lennie for the great recipe.
  3. This is a different way to make carrots. I'm trying to get more veggies in our meals and I think this is a good one! I used baby carrots and dried herbs- I'm sure fresh would be way...better.
  4. I made this for Christmas dinner and it was a hit. I'll be making them again. I didn't change anything in the recipe. Thanks!!
  5. Oh Lennie!!!! WOW!! We made this as part of our New Year's Eve dinner- it was the hit of the night! I used baby carrots and real maple syrup from Quebec - yummy!! I didn't have any fresh ginger or rosemary on hand, so I had to use the dried rosemary and powdered ginger that I had in stock. Please try this - it is amazing!! Don't omit anything - evny with dried ingredients it was wonderful! I can't wait to make this again with the fresh herbs, I'm sure it will be better, if that's possible!! This was not only delicious but very easy to make - an added plus when you're putting on a huge meal. Thanks for posting Lennie!!!


  1. I wasn't sure about this dish because of the strong flavours but I made it for Thanksgiving this year and what a pleasant surprise. It was a huge hit! I cannot believe how great it all goes together. None of the ingredients are overpowering and the cranberries are just a subtle hint of tartness, combined with the maple syrup it's perfect. Definitly not your usual carrot dish but every single person loved it, even my fiance who isn't a fan of cooked carrots. I increased the butter a little and used ginger powder instead of fresh ginger and it still came out perfect. GREAT recipe for the holidays and it went perfect with Turkey. I actually liked it served cold as well the next day and I will definitly serve it again. It looks very appealing when done so it's a great dish for dinner parties too. Thanks for the recipe!!


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