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These maple roasted carrots come out of the oven tender inside, with caramelized edges and a glossy maple butter glaze. They need only a handful of ingredients and one sheet pan, which makes them an easy Thanksgiving side.
why make this recipe
Roasting concentrates the natural sweetness of carrots, and a butter and maple glaze adds a shiny, lightly sticky finish. Adding the glaze partway through the bake helps the maple caramelize without scorching.
- It uses simple ingredients you can find in most grocery stores.
- The carrots roast on one pan, which frees up stovetop space on a holiday.
- Pure maple syrup and butter give the carrots a rich, glossy glaze.
- The dish pairs with roast turkey, chicken, ham, or a weeknight dinner.
how to make Maple Roasted Carrots
Ingredients
- 2 pounds medium carrots, about 8 to 10, peeled and trimmed (907 g)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, divided
- 3 tablespoons unsalted butter, melted (43 g)
- 3 tablespoons pure maple syrup (45 ml)
- 1/4 teaspoon freshly ground black pepper
- Chopped fresh parsley, for garnish (optional)
Directions
- Heat the oven: Heat the oven to 425°F (220°C) with a rack in the middle. Line a large rimmed baking sheet with parchment paper rated for this temperature, or leave the pan unlined.
- Cut the carrots: Peel the carrots and trim the ends. Cut them into 3-inch lengths. Halve any piece that is thicker than 1 inch at the wide end lengthwise, so all the pieces are a similar thickness. Pat them dry.
- Season the carrots: On the baking sheet, toss the carrots with the olive oil and 1/4 teaspoon of the salt. Spread them in a single layer, cut sides down, with a little space between the pieces. Use two pans if the carrots are crowded.
- Roast the first stage: Roast for 20 minutes, until the carrots begin to soften and brown on the bottom.
- Mix the glaze: While the carrots roast, stir together the melted butter, maple syrup, the remaining 1/4 teaspoon salt, and the pepper in a small bowl.
- Glaze the carrots: Carefully remove the pan from the oven. Drizzle the glaze over the carrots and toss until they are evenly coated. Spread them back into a single layer.
- Finish roasting: Roast for 8 to 12 more minutes, until the carrots are tender when pierced with a fork and the edges are deeply browned. Watch closely during the last few minutes, because maple syrup can burn quickly.
- Serve: Spoon any glaze from the pan over the carrots. Let them rest for 2 minutes, sprinkle with parsley if using, and serve warm.
how to serve Maple Roasted Carrots
Serve the carrots warm on a platter, with the pan glaze spooned over the top. They work as a Thanksgiving side next to turkey, stuffing, and mashed potatoes.
They also fit weeknight dinners with roast chicken, pork chops, or a simple grain bowl.
how to store Maple Roasted Carrots
Refrigerate leftovers in a covered, shallow container within 2 hours of cooking, or within 1 hour if the room is above 90°F (32°C). Keep them at 40°F (4°C) or below and use within 3 to 4 days.
To reheat, warm the carrots on a baking sheet in a 400°F (200°C) oven for 8 to 10 minutes, or in a skillet over medium heat, until they reach 165°F (74°C). The edges will be softer than when freshly roasted.
tips to make Maple Roasted Carrots
- Cut the carrots to a similar thickness so they finish at the same time.
- Pat them dry before oiling them, which helps the edges brown.
- Do not crowd the pan, or the carrots will steam instead of caramelizing.
- Use pure maple syrup for the best flavor, not pancake syrup.
- Add the glaze partway through so it does not scorch.
- Check for tenderness with a fork rather than relying on color alone.
variation
For an herb version, toss the finished carrots with 1 teaspoon fresh thyme leaves right after the second roasting stage. Keep all other ingredients and times the same.
FAQs
Do I need to peel the carrots?
This recipe peels them for a smooth surface and even glazing. If you prefer to leave the skins on, scrub them well first.
Why didn’t my carrots caramelize?
The pan may have been crowded, the carrots may have been wet, or the pieces may have been cut too thick. Use a single layer with space between pieces and pat the carrots dry first.
Can I use baby carrots?
This recipe is written for whole carrots cut into pieces. Baby carrots can be roasted, but they cook differently, so adjust the time and check for tenderness.
Can I make maple roasted carrots ahead of time?
You can peel and cut the carrots ahead and refrigerate them in a covered container. For the best edges, roast them close to serving time.
Can I use pancake syrup instead of maple syrup?
This recipe is written with pure maple syrup. Pancake syrup has a different sweetness and may brown differently, so test it on its own before substituting.
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Maple Roasted Carrots with Maple Butter Glaze
Ingredients
Equipment
Method
- Heat the oven to 425°F (220°C) with a rack in the middle. Line a large rimmed baking sheet with parchment paper rated for this temperature, or leave unlined.
- Peel and trim the carrots. Cut into 3-inch lengths, and halve any piece thicker than 1 inch at the wide end lengthwise. Pat dry.
- On the baking sheet, toss the carrots with the olive oil and 1/4 teaspoon of the salt. Spread them in a single layer, cut sides down, with space between the pieces. Use two pans if crowded.
- Roast for 20 minutes.
- Meanwhile, stir together the melted butter, maple syrup, remaining 1/4 teaspoon salt, and pepper.
- Remove the pan from the oven. Drizzle the glaze over the carrots and toss to coat. Spread into a single layer.
- Roast 8 to 12 more minutes, until tender when pierced and the edges are deeply browned. Watch closely near the end.
- Spoon any pan glaze over the carrots, rest 2 minutes, garnish with parsley if using, and serve warm.
