There’s something about a cast iron skillet over a steady camp stove flame that makes even a simple vegetable feel like a little bit of luxury. Skillet Maple-Glazed Baby Carrots come together fast, filling the air with that buttery, toasty aroma that drifts through camp just as the sun starts to drop behind the trees. The baby carrots take on a bronzed edge in the pan, then turn glossy as pure maple syrup melts into the butter and clings to every bite.
This is the kind of side dish that earns its keep on cool-weather trips—when you’ve been hiking in crisp air and want a touch of sweetness next to smoky sausages, a foil-packet chicken dinner, or a pot of beans. Cooking the carrots in a skillet keeps things straightforward: one pan, a quick shake now and then, and you’re done before the main is even off the heat. A pinch of salt at the end pulls the glaze into balance, letting that caramelized maple-butter finish taste rustic and camp-ready, not candy-sweet.
Skillet Maple-Glazed Baby Carrots
Equipment
- Cast iron skillet
- Spatula
- Knife (if cutting carrots)
Ingredients
- 1 pound baby carrots or regular carrots cut into sticks
- 2 tablespoons unsalted butter
- 2 tablespoons pure maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Heat butter in cast iron skillet over medium campfire or stove heat.
- Add carrots and sauté for 6-8 minutes, stirring occasionally, until beginning to soften with some browning.
- Drizzle with maple syrup, sprinkle with salt and pepper, and continue to cook 4-6 minutes, stirring frequently, until carrots are tender and glaze is thick and glossy.
- Serve hot, spooning extra glaze over the top.