Posted: Last Modified: by · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Why You’ll Love This Recipe
- It’s so easy to make these maple roasted carrots! Simply toss them in the maple-brown sugar mixture and let the oven do all the work. A simple side dish that doesn’t require a lot of hands-on time is my favorite thing, especially during holidays, as it frees me up to work on other things in the kitchen.
- You only need 4 ingredients (and salt + pepper) to make this maple carrot recipe! Don’t let these simple ingredients fool you, the carrots are so mouthwateringly delicious, and you’ll be reaching for seconds.
- Coated in a sweet and sticky maple glaze, these carrots are perfect for picky eaters in the kitchen! Who doesn’t love a sweet bite?
- You can easily double or triple this recipe without a ton of extra work or extra roasting time, making it perfect for when you have guests for dinner.
Ingredients You’ll Need
carrots — I’m using whole, young carrots with tops. They’re smaller than the carrots you find in a bag as they’re harvested early. They’re also quite crisp and sweet in comparison. I love roasting them whole as they are quite pretty. If you cannot find these, you can use regular carrots, but you’ll have to cut them in half or fourth, length-wise.
olive oil — I like olive oil, but you can also use another neutral oil of your choice, such as avocado oil.
maple syrup — make sure you’re using real maple syrup, not pancake syrup. Real maple syrup comes straight from trees, whereas pancake syrup is usually made with corn syrup.
brown sugar — I prefer dark brown sugar for a deeper caramel note, but you can use regular or light brown sugar.
salt & pepper — I just add a pinch of salt and a few cracks of fresh pepper. Season to your heart’s desire.
How to Make Maple Glazed Carrots
- Heat the oven to 400F.
- Wash and trim the tops of the carrots. Dry and peel the carrots.
- In a small bowl, combine the olive oil, maple syrup, and brown sugar.
- Pour the glaze over the carrots on a foil lined sheet pan. Sprinkle some salt evenly over the carrots and add a few cracks of pepper. Toss well to coat the carrots evenly.
- Spread the carrots so they’re in a single layer. Roast the carrots for 30 to 35 minutes or until fork-tender, flipping the carrots at the halfway mark. Serve and season with more pepper if desired.
Recipe Tips and Notes
- When I flip the carrots in the oven, I try to move the carrots around a little so any of the glaze that ends on the sheet pan gets coated on the carrots.
- The glaze is runny to start but will get thick and sticky by the end.
- An easy variation of these roasted maple glazed carrots is adding fresh herbs! You can roast these carrots with some fresh thyme, rosemary, or oregano. It’s an easy way to change the flavors, so you’ll have something different every time!
- Add a few pinches of cayenne pepper or red pepper flakes before roasting to add some heat to the carrots.
- Make sure you don’t crowd the sheet pan. If they’re too tightly packed, the carrots will steam instead of roast.
Make Ahead Tips
- Storage: once cooled, store in an airtight container for up to 4 days in the fridge.
- Meal Prep Tip: You can also wash and peel the carrots a day or two ahead of time before roasting them. Make sure to store the carrots in an airtight container in the fridge as well. This is perfect for holiday meals as it’s one less thing to have to prep on the day of the meal!
Serving Suggestions
Here are some recipes that will pair wonderfully with these maple roasted carrots:
Maple Glazed Roasted Carrots Recipe
These super simple maple glazed carrots are the perfect side dish to add to any dinner. Sweet, savory, and tender, you’ll have these carrots ready in no time with only a handful of ingredients.
Servings: 4 servings
Instructions
-
Heat the oven to 400F.
-
Wash and trim the tops of the carrots. Dry and peel the carrots.
-
In a small bowl, combine the olive oil, maple syrup, and brown sugar.
-
Pour the glaze over the carrots on a foil lined sheet pan. Sprinkle some salt evenly over the carrots and add a few cracks of pepper. Toss well to coat the carrots evenly.
-
Spread the carrots so they’re in a single layer. Roast the carrots for 30 to 35 minutes or until fork-tender, flipping the carrots at the halfway mark. Serve and season with more pepper if desired.
Notes
You can season the carrots with as much or little salt and pepper you’d like. I usually use around ½ teaspoon of salt and just under ¼ teaspoon ground pepper.
Nutrition Per Serving
Calories: 124kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 80mg | Potassium: 380mg | Fiber: 3g | Sugar: 13g | Vitamin A: 18944IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 0.4mg
Other places to connect with me
@carmyshungry on Instagram
Facebook
Shop my Amazon faves
Email: [email protected]
