These Maple Glazed Carrots are proof that a standout side dish doesn’t have to be complicated! With just a handful of ingredients and a few minutes of prep, carrots roast up beautifully tender with a sweet, buttery maple glaze that brings out their natural sweetness. These delicious roasted carrots are equally at home alongside a weeknight dinner or your Thanksgiving turkey.
Love carrots as much as we do? Here are a few recipes you won’t want to miss: To Die For Carrot Cake, Honey Glazed Carrots and this Carrot Apple Zucchini Bread!
Maple Roasted Carrots
These maple glazed carrots are a delicious example of how a simple side dish can make the whole meal feel special. Tender roasted carrots are coated in a buttery maple glaze with fresh rosemary and thyme for just the right balance of sweet and savory. The oven does most of the work, leaving you free to focus on the rest of dinner. These stunning maple roasted carrots are easy enough for a weeknight dinner and pretty enough for your holiday table!
I love the color rainbow carrots bring to this dish, but classic orange carrots work beautifully too (as do baby carrots!). A handful of simple ingredients turns them into a flavorful side that pairs with everything from roast chicken to Thanksgiving turkey. There’s no complicated prep – just a quick glaze, a toss on the baking sheet and a little time in the oven.
Be sure to spoon some of that buttery maple glaze over the carrots before serving!
Why You’ll Love These Roasted Carrots
These carrots are an easy way to add something colorful and delicious to your dinner menu. The short ingredient list keeps things simple, while maple syrup and fresh herbs give this side plenty of flavor.
- Easy to prepare. Melt the glaze ingredients together, toss with the carrots and let the oven take it from there. Simple and so delicious!
- Sweet and savory. Maple syrup complements the carrots’ natural sweetness, while rosemary, thyme and salt balance each bite.
- Perfect for everyday meals and holidays. Serve them with a simple chicken dinner or add them to your Thanksgiving, Christmas or Easter spread.
- Beautiful presentation. Rainbow carrots add a lovely mix of colors without any extra effort but regular ole’ orange carrots are also gorgeous! Can’t beat that glistening maple glaze!
Ingredients and Substitutions
Each ingredient plays a part in making these carrots flavorful and tender. Here’s what you’ll need, along with a few helpful notes.
- Carrots: I used petite rainbow carrots for this recipe. I found them already peeled and packaged in the grocery store, but you can use any kind of carrot that you like for this recipe. You don’t even have to peel them, but make sure to wash them well. The important thing to remember is to slice larger carrots in half lengthwise so they cook at the same time as the smaller ones.
- Unsalted butter: Half a cup adds richness and forms the base of the glaze. Unsalted butter lets you control the seasoning. You can use salted butter if that’s what you’ve got on hand. Just make sure to leave out the added salt.
- Pure maple syrup: This is the real star of this recipe. It’s important to distinguish the difference between pure maple syrup (like the one chosen for this recipe) and pancake syrup. While delicious on breakfast treats, pancake syrup isn’t ideal for this recipe. The corn syrup in pancake syrup will behave differently from pure maple syrup and won’t give you the same type of glaze.
- Sea salt: One teaspoon balances the sweetness and brings out the flavor of the carrots and herbs. If using salted butter, reduce the added salt and adjust to taste. You can use table salt or kosher salt (just use a little less). Pretty much anything works.
- Fresh rosemary and thyme: These herbs bring some hearty savory flavor and balance out the sweetness with a nice earthy flavor.
How To Make Glazed Carrots
Give your side dish lineup a delicious upgrade with these easy Maple Glazed Carrots! A buttery maple glaze brings out the carrots’ natural sweetness, while fresh rosemary and thyme add just the right savory touch. This recipe comes together with just a few simple steps. Taking a moment to cut the carrots to a similar thickness helps them finish roasting at about the same time.
Let’s take a quick look at how to make these roasted carrots and, as always, you can find the full printable recipe card at the end of this post..
- Add butter, maple syrup, salt, rosemary and thyme to a small saucepan.
- Heat, stirring occasionally, until butter is fully melted.
- Add carrots to a rimmed baking tray and pour the glaze over the top. Toss the carrots to coat.
- Roast at 400°F for 25 to 30 minutes (depending on the size of the carrots) or until they’re easily pierced with a fork.
Storage Information
These carrots are best freshly roasted, but leftovers are easy to save and reheat. You can also do some of the prep ahead of a busy holiday meal.
- Refrigerator: Refrigerate leftovers in an airtight container within two hours of cooking. Store for up to 3 to 4 days.
- Reheating:
- Oven: Preheat your oven to 350°F and place the carrots on a rimmed baking tray. Heat for about 10 minutes or until the carrots are warmed throughout.
- Stovetop: Toss the carrots in a heavy bottom pan over medium heat with a small splash of water or broth and let them warm for 8-12 minutes.
- Air fryer (my favorite): Pop those carrots into the basket of the air fryer and air fry at 360°F for about 8 minutes.
- Microwave: Heat individual portions on a microwave-safe plate and heat in 30-second intervals until warmed throughout. Individual portions can be microwaved in short intervals. Add a small splash of water if the glaze needs loosening.
- Make ahead: Wash, peel and cut the carrots up to a day in advance and refrigerate in an airtight container. Prepare and refrigerate the glaze separately, then gently rewarm until melted before tossing with the carrots. Roast just before serving for the best texture.
- Freezing: Freeze cooked carrots with their glaze in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating. The carrots will be softer after freezing, so I prefer making them fresh for holiday meals.
Variations To Try
The buttery maple glaze is a delicious starting point for a few easy variations. Keep the additions simple so the carrots and maple flavor still shine.
- Add a little heat. Stir a pinch of crushed red pepper flakes into the glaze.
- Try an orange finish. Add finely grated orange zest after roasting for a bright citrus note.
- Finish with pecans. Sprinkle toasted chopped pecans over the carrots just before serving for a little crunch.
- Switch up the herbs. Use all thyme or all rosemary, or finish with chopped fresh parsley.
- Use honey. Swap the maple syrup for honey or do half and half for a different flavor. Watch the glaze toward the end of roasting to prevent scorching.
Do I need to peel the carrots?
Peeling is optional. Scrub the carrots thoroughly and trim the ends if leaving the peel on. Peeling gives them a smoother appearance and removes any tougher outer skin.
Can I use baby carrots?
Absolutely! Pat them dry before tossing with the glaze and spread them in a single layer. Their cooking time may differ from whole carrots, so use fork tenderness as your guide.
Can I use dried herbs instead of fresh?
Yes. Start with about ⅛ teaspoon each of dried rosemary and dried thyme, adding a little more if desired. Crush the dried rosemary finely before adding it to the glaze.
Why are my carrots still firm after 30 minutes?
Thicker carrots may need more time. Continue roasting, checking every few minutes until a fork slides in easily. If the glaze starts getting too dark before the carrots are tender, loosely cover the pan with foil.
What should I serve with maple glazed carrots?
They pair beautifully with this garlic herb roast chicken, turkey, or any main dish. Add mashed potatoes or rice for an easy, comforting meal.
Trish’s Tips
This recipe is great no matter your level or experience with cooking. It’s almost impossible to mess these roasted carrots up! A few simple details help the carrots cook evenly and make the most of that delicious glaze.
- Match thickness. The carrots don’t need to be the same length, but similar thickness is key. Quarter especially thick carrots lengthwise if needed.
- Dry carrots well. Excess water can dilute the glaze, so pat the carrots dry after washing.
- Use a rimmed baking sheet. The melted butter and syrup need a pan with sides to stay contained.
- Give them room. Spread the carrots in a single layer. If they’re piled together, use a second pan.
- Check for tenderness. The timing is a guide; the carrots are ready when easily pierced with a fork.
- No glaze left behind! Toss the roasted carrots in the pan juices, then spoon any extra glaze over them when serving.
More Veggie Side Dishes To Try
Maple Glazed Carrots
Ingredients
- 2 pounds carrots I used rainbow carrots, but any are fine
- ½ cup unsalted butter
- ¼ cup pure maple syrup
- 1 teaspoon sea salt
- ½ teaspoon rosemary fresh, finely chopped
- ½ teaspoon thyme fresh, chopped
Instructions
- Preheat your oven to 400°F.
- Slice larger carrots in half lengthwise so they’re all roughly the same thickness.2 pounds carrots
- In a small pot over medium heat, add the butter, maple syrup, salt, rosemary, and thyme. Heat until the butter is fully melted and the mixture is well combined.½ cup unsalted butter, ¼ cup pure maple syrup, 1 teaspoon sea salt, ½ teaspoon rosemary, ½ teaspoon thyme
- Add the carrots to a rimmed baking sheet and pour the sauce over the top.
- Use tongs to toss the carrots until they’re well coated.
- Roast the carrots in the oven for 25 to 30 minutes (depending on the size of the carrots) or until they’re easily pierced with a fork.
- Garnish with additional rosemary and thyme or use carrot tops for a pop of color and some extra flavor. Serve warm.
Notes
- Refrigerator: Refrigerate leftovers in an airtight container within two hours of cooking. Store for up to 3 to 4 days.
- Reheating:
- Oven: Preheat your oven to 350°F and place the carrots on a rimmed baking tray. Heat for about 10 minutes or until the carrots are warmed throughout.
- Stovetop: Toss the carrots in a heavy bottom pan over medium heat with a small splash of water or broth and let them warm for 8-12 minutes.
- Air fryer (my favorite): Pop those carrots into the basket of the air fryer and air fry at 360°F for about 8 minutes.
- Microwave: Heat individual portions on a microwave-safe plate and heat in 30-second intervals until warmed throughout. Individual portions can be microwaved in short intervals. Add a small splash of water if the glaze needs loosening.
- Make ahead: Wash, peel and cut the carrots up to a day in advance and refrigerate in an airtight container. Prepare and refrigerate the glaze separately, then gently rewarm until melted before tossing with the carrots. Roast just before serving for the best texture.
- Freezing: Freeze cooked carrots with their glaze in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating. The carrots will be softer after freezing, so I prefer making them fresh for holiday meals.
Tools and Equipment (affiliate links): Half Sheet Pan | Tongs | Veggie Peeler
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
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