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.
Roasted carrots pair perfectly with almost any main course which is 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 also quick to prepare for weeknight dinners.
I make carrots about twice a week because one, 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 5 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.
- Then, you can either leave the carrots whole, or cut them in half, longwise. They will cook faster if you cut them in half.
- Next, transfer carrots to a foil lined rimmed baking sheet in one single layer. Don’t overcrowd the pan.
- Dot carrots with pats of butter and pour over a mixture of maple syrup with brown sugar. You can definitely leave out the brown sugar, but it does add a ton of flavor to the overall taste.
- 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. To test for doneness, start checking 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.
- Remove from oven; sprinkle with parsley and serve.
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.
HOW 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.
HOW TO STORE 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 ROASTED CARROTS RECIPES
TOOLS USED IN THIS RECIPE
Maple Roasted Carrots
- 2 pounds fresh carrots, washed and scrubbed, ends trimmed (you can cut the carrots longwise for faster cooking)
- 1/3 cup pure maple syrup, (you can also use sugar-free Maple Syrup)
- 1/4 cup light brown sugar, (optional but highly recommended)
- 5 tablespoons unsalted butter, cut into about 10 pieces
- salt and fresh ground 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 prepared carrots to baking sheet and spread out in one single layer. Set aside.
- In a small bowl whisk to combine maple syrup and brown sugar.
- Dot butter pieces over the carrots in several different places.
- 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 25 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 for seasonings, mostly salt, and adjust accordingly.
- Garnish with fresh herbs and serve.
WW FREESTYLE POINTS: 9
- For a lighter version, use sugar-free maple syrup and skip the brown sugar.