Sweet Maple Roasted Carrots

Roasted multicolored baby carrots coated in oil and garnished with chopped herbs on a baking sheet.

Sweet Maple Roasted Carrots

These maple roasted carrots bake until glossy, tender, and deeply caramelized around the edges. A simple glaze of maple, butter, and olive oil gives them a sweet, rich finish with very little prep.

Course Side Dish, Sides, Small Bites

Cuisine American, International

Keyword baking sheet, brown, brown sugar, carrot, carrot recipe, easy side, glaze, glazed carrots, great side, great side dish, maple glaze, maple glazed carrots, maple roasted carrots, maple syrup, parchment paper, parsley, preheat, pure maple syrup, reheat, roast, roast carrots, roasted carrots recipe, sea salt, side dish, sprinkle, thyme, whole carrots

Prep Time 5

Cook Time 40

Servings Servings

Calories 233kcal

Author Zuzana Paar

Equipment

Ingredients

2 Pounds Baby Carrots cleaned and dried
3 Tablespoons Maple Syrup
2 Tablespoons Olive Oil
2 Tablespoons Butter melted
½ teaspoon Salt
¼ teaspoon Garlic Powder
Fresh Parsley for garnish
Black Pepper for garnish

US Customary - Metric

Instructions

Preheat oven to 400°Fahrenheit (200°Celsius), line a baking sheet, and whisk together the maple glaze ingredients.
Toss the baby carrots with the glaze until evenly coated.
Spread the carrots in a single layer with space between each piece.
Roast 30–40 minutes until caramelized and tender, then finish with parsley and black pepper.

Notes

Properly caramelized maple carrots should have dark, almost burnt-looking edges and a deeply golden surface before you pull them out. If they look pale at 30 minutes, they need more time; color, not the clock, is the indicator.
Whole carrots cut on the diagonal into half-inch pieces work just as well as baby carrots here. The diagonal cut increases the surface area in contact with the hot parchment paper, so more edges caramelize rather than just the flat ends.
If the glaze darkens too quickly in the last ten minutes, lay a loose sheet of foil over the top and keep the oven at the same temperature. This slows the browning without stopping it and prevents burning before the centers are fully tender.
Add a few sprigs of fresh thyme or rosemary directly to the baking sheet before the carrots go in for a herbal note that works well against the maple syrup's sweetness. Remove the sprigs before serving, and the flavor stays in the glaze without the fibrous texture.

Nutrition