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Sauteed Julienne Carrots in Maple Thyme Glaze

These maple glazed sauteed carrots (julienne carrots) are such an elegant, delicious side dish to add to a Thanksgiving or Christmas dinner.
Course Appetizer, Side Dish
Cuisine Dairy-free, Egg-free, Gluten-free, International, Vegan, Vegetarian
Keyword julienne carrots, maple glazed carrots, sauteed carrots
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories 197kcal


  • 1 Tbsp Olive oil
  • 6 Young carrots 1/2 lb (225 g)
  • 3 Tbsp Maple syrup
  • 1 tsp Thyme (fresh, chopped)
  • Salt and Pepper to taste

Optional topping

  • 1/4 cup Chopped walnuts or pecans


Cutting julienned carrots

  • If you have young carrots, then you don't need to peel them. Just wash them and you are ready to start cutting.
  • If they are long, cut them in half to have approx. 4-inch long (approx. 10 cm) carrot stalks. Don't worry, it shouldn't be exactly this long. It is just a reference. 
  • Then, cut them in quarters vertically 1/4-inch thick (approx. 5 mm). That's it. You are ready to sautee your julienned carrots.

Sauteed Carrots

  • Pre-heat the frying pan to high heat and add olive oil.
  • When the pan is hot enough, add the chopped carrots. You will hear the julienned carrots sizzle a bit. Add salt and pepper and let them cook in a single layer. Don't stir until 2-3 minutes so that your carrots can get a nice golden brown colour on one side and try to flip every carrot sticks to another side when you eventually stir them.
  • It will take 5-6 minutes before you can add the maple syrup and thyme.
  • Continue sauteeing your carrots on high heat, while the maple syrup is bubbling up. You are ready in another 5-6 minutes. 
  • Serve it right out of the pan or add chopped raw/roasted walnuts/pecans.



  • You can choose to make whole, halved, diced or sliced carrots, but we recommend julienne/matchstick carrots. They are large enough to sautee them without falling apart, but not too large so you can get them ready quickly. This way, you don't need to pre-cook them in boiling water.
  • We recommend pre-cooking the carrots in boiling water if you sautee larger or thicker carrots.
  • We use young carrots as they are sweeter than large, thick carrots and surprisingly even sweeter than baby carrots.
  • Sautee the carrots in a single layer to get them ready quicker.
  • You can definitely use a wok or a heavy pan like a cast-iron skillet as they will help to keep the pan steady hot if you have to do a large batch.


Serving: 1serving | Calories: 197kcal | Carbohydrates: 34g | Protein: 1.4g | Fat: 7.1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 101mg | Potassium: 465mg | Fiber: 5.2g | Sugar: 23.7g | Vitamin A: 28672IU | Vitamin C: 8mg | Calcium: 85.4mg | Iron: 1mg