Go Back

Maple Glazed Roasted Carrots Recipe

These maple glazed roasted carrots are tender in the center, lightly caramelized around the edges, and coated in a sweet and savory maple glaze. Roasting brings out the carrots' natural sweetness, while butter, maple syrup, and a touch of garlic add a balanced flavor.
This simple side dish requires just a few everyday ingredients and very little hands-on preparation. It pairs well with roasted chicken, baked fish, holiday meals, or a weeknight dinner, making it an easy addition to almost any menu.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 165 kcal

Equipment

  • Large baking sheet
  • Parchment paper
  • Vegetable Peeler
  • Sharp knife
  • Cutting board
  • Small mixing bowl
  • Whisk or spoon
  • Spatula

Ingredients
  

  • 1½ pounds carrots peeled and trimmed
  • 2 tablespoons pure maple syrup
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon fresh thyme leaves
  • 1 tablespoon chopped fresh parsley for garnish

Instructions
 

  • Prepare the Carrots: Preheat the oven to 425°F (220°C). Peel the carrots, trim the ends, and cut them into evenly sized sticks about 2–3 inches long. If the carrots are thick, cut them in half lengthwise so they roast evenly.
  • Make the Maple Glaze: In a small bowl, whisk together the maple syrup, melted butter, olive oil, Dijon mustard, garlic powder, salt, and black pepper until combined.
  • Coat the Carrots: Place the prepared carrots in a large mixing bowl. Pour the maple mixture over them and toss until every piece is evenly coated.
  • Arrange on the Baking Sheet: Line a large baking sheet with parchment paper. Spread the carrots in a single layer, leaving a little space between the pieces to encourage roasting rather than steaming.
  • Roast Until Tender: Place the baking sheet in the preheated oven and roast for 15 minutes. Remove the pan and turn the carrots with a spatula so they brown evenly.
  • Add the Herbs: Sprinkle the fresh thyme over the carrots and return the baking sheet to the oven. Roast for another 10–15 minutes, until the carrots are fork-tender and lightly caramelized around the edges.
  • Coat with the Pan Glaze: Remove the carrots from the oven and gently toss them in the maple glaze collected on the baking sheet. Taste and adjust the seasoning if needed.
  • Garnish and Serve: Transfer the carrots to a serving platter and sprinkle with chopped fresh parsley. Serve warm with any remaining glaze spooned over the top.

Notes

  • Use pure maple syrup rather than pancake syrup for a deeper maple flavor.
  • Avoid overcrowding the baking sheet, as the carrots may steam instead of caramelize.
  • For a slightly sweeter finish, add an extra teaspoon of maple syrup near the end of roasting.
  • Baby carrots can also be used, but cooking time may vary depending on their size.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven until warmed through.