Sweet, savory and perfectly caramelized, these Maple Roasted Carrots are anything but boring. Fresh carrots are tossed with a simple glaze of maple syrup, olive oil and thyme, then roasted until tender with golden, caramelized edges. They’re easy enough for a weeknight dinner but special enough for holidays or Sunday supper.
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This roasted maple glazed carrot recipe is a wonderful side dish for holiday dinners including Thanksgiving, Christmas and Easter. A simple maple-olive oil glaze mirrors the natural sweetness of carrots and these flavors get intensified as the carrots are roasting at high heat. For another delicious carrot recipe look at my Honey Roasted Carrots with Thyme or for something a little different try my Honey Roasted Parsnips.
This easy roasted carrots with maple syrup recipe is a versatile side dish that pairs well with beef, roasted chicken or turkey (take a look at my Dry Brine Spatchcock Turkey and Herb Roasted Turkey Breast), pork tenderloin, ham(like my Apricot Glazed Ham) as well as salmon or lamb. Serve as a simple Thanksgiving side dish or make these maple roasted carrots for Christmas dinner.
 For more great side dishes take a look at my Maple Balsamic Roasted Brussels Sprouts, Green Been Casserole with Crispy Shallots and Mashed Potatoes with Leeks).Need more ideas for your holiday spread? Find all your favorites in my collection of the best Thanksgiving side dishes
Ingredients
- whole carrots
- olive oil
- maple syrup
- kosher salt
- ground black pepper
- fresh thyme
Cooking Tips
- Don’t overcrowd the pan. Spread the carrots in a single layer so they roast rather than steam.
- Cut carrots evenly. Similar-sized pieces will cook at roughly the same rate.
- Use pure maple syrup. Pancake syrup will give you a different flavor and texture.
- Substitute other herbs. Swap out the thyme for roshemary, parsley or sage.
- Use parchment for easy cleanup. You’ll thank me later
How to Make Maple Roasted Carrots
These roasted carrots are incredibly simple to make. Preheat the oven to 425℉ and line a large rimmed baking sheet with aluminum foil or parchment paper .Scrub the carrots of any dirt and cut larger carrots in half lengthwise (no need for peeling). Alternatively you can slice them diagonally or into rounds if you prefer. Place the carrots on the prepared baking sheet.
To make the maple glaze whisk together the olive oil, maple syrup, salt and pepper until combined. Brush the maple syrup mixture over the carrots ensuring all surfaces are covered. Bake for 20-25 minutes in a hot oven, or until the carrots are fork tender and the edges are lightly golden. Transfer to a serving platter and sprinkle with flaky sea salt and fresh thyme leaves.
Serve as is or with my Whipped Ricotta Dip, Maple Vinaigrette or Whipped Feta.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If you like these Maple Roasted Carrots be sure to take a look at some of my other recipes!
Chipotle Mashed Sweet Potatoes
Dijon Mustard Roasted Asparagus
Crispy Garlic Parmesan Roasted Potatoes
If you make these Maple Roasted Carrots please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Maple Roasted Carrots
Equipment
- 1 Baking Sheet
Ingredients
- 2 pounds whole carrots scrubbed, large carrots sliced in half lengthwise
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 tsp fresh thyme
Instructions
- Preheat the oven to 425℉ and line a baking sheet with aluminum foil.
- Scrub the carrots of any dirt and cut larger ones in half lengthwise. Alternatively you can slice them diagonally or into rounds if you prefer. Place the carrots on the prepared baking sheet.
- In a small bowl whisk together the olive oil, maple syrup, salt and pepper until combined. Brush the maple syrup mixture over the carrots ensuring all surfaces are covered.
- Bake for 20-25 minutes, or until the carrots are fork tender and the edges are lightly golden. Transfer to a serving platter and garnish with fresh thyme leaves.
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Crystal says
My new favorite carrot recipe! Super easy and everyone loved them