Helping Hands in the Kitchen: Ginger Maple Glazed Carrots

Roasted carrots with a sweet and savory glaze made with ginger and maple syrup, served on a white serving dish with garnish.

Looking for a side dish that’s both delicious and easy to make? Look no further than these Ginger Maple Glazed Carrots! With the perfect combination of sweet and savory flavors, these carrots are sure to be a hit. Best of all, they’re simple to prepare, so you can spend less time in the kitchen and more time enjoying your meal. So, why not give this recipe a try and see just how tasty these glazed carrots can be?

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Knife, cutting board, mixing bowl, steamer, and cooking pot with lid.

ESTIMATED COST: $5.00-$7.00
COST PER SERVING: $1.60-$2.30


  • 1 cup water 
  • 3 cups carrots, chopped into ¼-inch rounds 
  • Dash of salt 
  • 2 tbsp maple syrup 
  • ½ tsp ginger, ground 


  1. Place a steamer tool in a cooking pot over medium heat. Add the water to the bottom of the pot, making sure not to go above the level of the steamer. Add the carrots and a dash of salt. 
  2. Bring to a boil, reduce heat to low, and let simmer for 10 minutes, or until the carrots are tender. 
  3. Transfer to a mixing bowl and add the maple syrup and ginger. 
  4. Serve as a side. Enjoy! 



Maple syrup: Is a great source of manganese and zinc. Zinc is an important mineral that supports the immune system and is needed to make DNA. Also, maple syrup contains quebecol, which has been shown to have antioxidant properties and reduce the risk of certain cancers. Try maple syrup in oatmeal as an alternative to sugar in baking or added to coffee.

Ginger: Is packed with antioxidants and medicinal properties. One antioxidant is gingerol, which has been shown to have pain-relieving effects and reduce inflammation n the body. Also, research has shown that ginger can lower blood sugar levels, making it great for those with type 2 diabetes. Try ginger in soup, tea, or cabbage slaw.

Left: A bottle of maple syrup and a wooden spoon.
Right: Ginger roots next to a small bowl of ground ginger.

Recipe provided by Kristin Schaefer
Maryland University of Integrative Health