Maple Glazed Carrots

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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.

Course Side Dish

Cuisine American

Keyword maple glazed carrots, maple roasted carrots, roasted carrots, roasted carrots recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 351kcal

Author Trish - Mom On Timeout

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

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.

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.

Nutrition