Maple Roasted Carrots are so easy to make and they are absolutely delicious! Caramelized in a sweet and buttery maple syrup glaze, they are the perfect side dish for your Holiday dinners, but simple enough for weeknight meals.
Glazed Roasted Carrots
Welcome to my world of roasted carrots – a place where the humble carrot transforms into a sweet, savory, and slightly caramelized delight. Roasting coaxes out the carrot’s natural sweetness, and a lovely maple syrup glaze takes it a step further, adding a golden sheen and an extra layer of flavor.
Turning an everyday root vegetable into a gourmet side perfect for any meal is my jam because roasted veggies, especially carrots, pair perfectly with almost any main course! This is probably why they are the most popular side dish for Holiday crowds. They go great with rich holiday mains like our Slow Cooker Honey Mustard Glazed Ham or Roast Chicken but are also quick to prepare for everyday weeknight dinners.
I make carrots about twice a week because we love them, and two, they are so unbelievably easy to make. Throw a handful of simple ingredients together, roast, sprinkle with some parsley, and serve.
How To Roast Carrots
Ready in around 35 minutes or so, these Maple Roasted Carrots are prepared with just five ingredients, but they can be customized to use whatever you have on hand. It’s just whole carrots tossed in maple syrup, brown sugar, and butter and then roasted until sweet and tender.
- Wash and scrub the carrots to remove dirt. You do not have to peel them, but that’s totally up to you.
- Transfer the carrots to a foil-lined rimmed baking sheet in one single layer. Dot carrots with pats of butter and pour over a mixture of maple syrup with brown sugar. Season with salt and pepper and toss around to combine.
- Roast at 400˚F for 30 to 40 minutes, or until tender. Cooking time will depend on the size of the carrots.
- Remove from oven; sprinkle with parsley and serve.
Tips For Roasted Carrots
Regarding those sweet and salty flavors, know that your entire family will be begging for these carrots over and over again. Be ready to share the recipe with dinner guests, too. Here are some handy tips to follow:
- You can either leave the carrots whole or cut them in half, longwise. They will cook faster if you cut them in half.
- You can leave out the brown sugar from the glaze, but it does add a ton of flavor to the overall taste.
- Arrange the carrots in a single layer on the baking sheet, not overlapping, and don’t overcrowd the pan.
- Cooking time will depend on the size of the carrots. To test for doneness, check the carrots at the 25-minute mark by piercing the thickest part of the carrot with a fork. If it goes through easily, the carrots are done.
- To Make Ahead: Wash, scrub, and coat the carrots with the maple syrup mixture 4 to 5 hours before roasting. Keep covered, but you don’t have to refrigerate.
Storing Cooked Carrots
- Carrots should be stored in an airtight container and kept in the refrigerator for up to 4 days.
- You can also freeze roasted carrots; transfer completely cooled carrots to freezer bags and seal. Keep in the freezer for up to 6 months.
More Carrots Recipes
- Honey Garlic Butter Roasted Carrots
- Roasted Garlic Parmesan Carrots
- Garlic Butter Roasted Carrots
- Roasted Cajun Butter Carrots
- Carrots And Green Beans
Maple Roasted Carrots
- 2 pounds carrots, washed and scrubbed, ends trimmed (you can cut the carrots longwise for faster cooking)
- ⅓ cup pure maple syrup
- ¼ cup light brown sugar, optional but highly recommended
- 5 tablespoons unsalted butter, cut into about 10 pieces
- salt and fresh ground black pepper, to taste
- chopped fresh parsley or other fresh herbs, for garnish
- Preheat oven to 400˚F.
- Line a rimmed baking sheet with foil.
- Transfer the carrots to the baking sheet and spread out in one single layer. Set aside.
- Whisk to combine the maple syrup and brown sugar in a small bowl.
- Dot butter pieces over the carrots in several different places and pour the maple mixture over the carrots. Season with salt and pepper; toss around to combine.
- Bake for 30 to 40 minutes, tossing at least once during cooking, until tender. To test for doneness, start checking at the 28-minute mark by piercing the thickest part of the carrot with a fork. If it goes through easily, the carrots are done.
- Remove from oven. Taste the carrots for seasonings, mostly salt, and adjust accordingly.
- Garnish with fresh herbs and serve.
- Carrots: Leave your carrots whole or halve them lengthwise for a quicker roast. You can also use baby carrots but remember that they will need less time in the oven.
- Maple Glaze: Consider keeping the brown sugar in the glaze – it really ramps up the flavor! However, you can use sugar-free maple syrup and skip the brown sugar for a lighter option.
- Don’t crowd the pan: Arrange the carrots in a single layer on your baking sheet, avoiding overlap and cramming.
- Get ahead of the game: Up to 5 hours before roasting, wash, scrub, and add the glaze to your carrots. Keep them covered, and no need for chilling.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.