If you’re looking for a side dish that’s both comforting and just a little bit special, you’ve got to try this Maple Roasted Carrots Recipe. I absolutely love how the natural sweetness of the maple syrup with buttery roasted carrots creates this warm, cozy flavor that my family can’t get enough of. Whether for a holiday feast or a simple weeknight dinner, these carrots bring something fresh and festive to the table. Stick around—I’m sharing all my favorite tips to make sure yours turn out perfectly every time!
Why You’ll Love This Recipe
- Simple Ingredients: Uses basic pantry staples that come together flawlessly.
- Perfect Balance: The maple syrup adds just the right sweetness to naturally earthy carrots.
- Hands-Off Cooking: You just roast and occasionally toss—no babysitting required.
- Versatile Side Dish: Fits right in with holiday dinners or everyday meals.
Ingredients You’ll Need
The magic in the Maple Roasted Carrots Recipe comes from simple, fresh ingredients working together. When I shop for carrots, I always look for ones that are firm and bright orange—this makes a big difference in both flavor and texture.
- Carrots: Medium-sized carrots work best because they’re easy to trim and roast evenly; thin carrots can roast whole, thick ones should be sliced for even cooking.
- Butter: Adds rich, creamy flavor—using cubed butter helps it melt evenly over the carrots.
- Black pepper: Freshly cracked if you can for a lovely subtle heat and depth.
- Kosher salt: Essential for balancing the sweetness and bringing out the natural carrot flavors.
- Maple syrup: Pure maple syrup is key here; it caramelizes beautifully during roasting to add that irresistible glaze.
- Parsley: Fresh and minced, to sprinkle at the end for a bright, fresh finish.
Variations
I love how flexible the Maple Roasted Carrots Recipe is—you can easily tweak it depending on what you have or what mood you’re in. Mixing things up is part of the fun!
- Add Warm Spices: I once sprinkled in a bit of cinnamon and nutmeg for a cozy fall twist, which was a hit at dinner.
- Make It Vegan: Swap out butter for olive oil or vegan butter, and it’ll still be just as tasty.
- Use Different Herbs: Rosemary or thyme also play wonderfully with roasted carrots if you want a more savory touch.
- Spicy Maple Roasted Carrots: A pinch of red pepper flakes adds a subtle heat that complements the sweetness beautifully.
How to Make Maple Roasted Carrots Recipe
Step 1: Prep Your Carrots Just Right
Start by preheating your oven to 425°F and placing the oven rack in the middle position—that way, your carrots roast evenly without burning. Next, trim the tops of your carrots. If any are particularly thick, slice them into thinner strips so they roast at the same rate as the thinner ones you’ll keep whole. This little step ensures every bite has that perfect tender texture and caramelized edges.
Step 2: Coat with Butter and Maple
Line a baking sheet with foil—trust me, it makes clean-up so much easier! Scatter the carrots across the sheet and tuck in the cubed butter evenly around them. Then drizzle your pure maple syrup all over—this is where the magic begins. Sprinkle with kosher salt and freshly ground black pepper. This seasoning combo brings everything together beautifully.
Step 3: Roast and Toss for Even Glaze
Pop your carrots into the oven and roast for about 45 minutes. Every 10 to 15 minutes, take the tray out and give everything a good toss with a spatula. This helps the carrots bathe evenly in the melted butter and maple syrup glaze and promotes even caramelization. You’ll notice the aromas fill your kitchen—it’s delightful and totally worth the brief interruptions!
Step 4: Optional Broil for Extra Color
Once your carrots are fork-tender and beautifully glazed, you can optionally broil them for 60 to 90 seconds if you want that gorgeous roasted color and some caramelized edges. Just watch carefully—things can go from perfect to burnt in seconds under the broiler.
Step 5: Finish with Fresh Parsley and Serve
After roasting, sprinkle minced fresh parsley on top. The bright green color and fresh bite of parsley brighten up the rich maple-butter flavor. Serve warm and watch your family go crazy for this simple, yet absolutely delicious side dish.
Pro Tips for Making Maple Roasted Carrots Recipe
- Choose Carrots Wisely: I learned early on to pick carrots that are uniform in size for even roasting—if you mix thick and thin, slice the thick ones thinner.
- Don’t Skip the Tossing: Tossing the carrots every so often is my trick for making sure every piece gets coated and caramelized perfectly.
- Watch Broiling Carefully: When broiling for color, keep a super close eye—it’s very easy to burn the lovely maple glaze.
- Fresh Parsley Finish: Adding parsley right before serving makes such a difference—it adds brightness and a pop of color you don’t want to miss.
How to Serve Maple Roasted Carrots Recipe
Garnishes
I always top mine with fresh, bright green minced parsley because it adds a fresh, herbaceous bite that balances the sweetness. Sometimes I’ll add a sprinkle of toasted pecans for a bit of crunch, which is such a nice contrast with the tender carrots.
Side Dishes
These maple roasted carrots are fantastic alongside roasted turkey or chicken, and they pair beautifully with mashed potatoes or creamy risotto. My family especially loves them with our Sunday roast dinner—it feels like an instant upgrade to the entire meal.
Creative Ways to Present
For special occasions, I sometimes arrange the carrots on a long platter layered with sprigs of fresh thyme and lemon zest for a colorful, festive look. It’s simple but makes the dish feel elevated and ready for company.
Make Ahead and Storage
Storing Leftovers
Maple roasted carrots store beautifully in an airtight container in the fridge for up to 3 days. I like to let them cool completely before sealing to keep them fresh without getting soggy.
Freezing
I’ve frozen leftover maple roasted carrots before, but I’ll be honest—they’re best fresh. If you freeze them, thaw overnight in the fridge and reheat gently to avoid mushiness.
Reheating
To reheat, I find the best way is to spread them on a baking sheet and warm in a 350°F oven for about 10-15 minutes. This method keeps them tender but prevents them from getting soggy like microwave reheating sometimes does.
FAQs
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Can I use baby carrots instead of whole carrots for this Maple Roasted Carrots Recipe?
Absolutely! Baby carrots can work well here, too. Since they’re usually more uniform and smaller, they’ll roast a bit faster—just keep an eye on them and adjust the cooking time accordingly to prevent overcooking.
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Is it okay to substitute honey for maple syrup?
You can substitute honey if that’s what you have, but keep in mind that honey tends to be sweeter and less complex in flavor than pure maple syrup. The roasting time and caramelization effect will be similar, so it’s a fine alternative in a pinch!
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How do I know when the carrots are done roasting?
Check the carrots by piercing the thickest pieces with a fork. They should be tender and easily pierced but not falling apart. The edges should be slightly caramelized and glistening with the maple glaze.
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Can I make this recipe ahead of time for a holiday meal?
Yes! You can roast them a few hours ahead and keep them warm in a low oven or reheat gently before serving. Just sprinkle the fresh parsley right before plating to keep it vibrant.
Final Thoughts
This Maple Roasted Carrots Recipe has become one of my absolute favorites to share because it’s so simple yet has impressive, deep flavor. I used to struggle with making carrots that felt like anything more than just “vegetables,” but this recipe changed the game for me. If you want a side dish that feels special without fuss, give this a try—you’ll enjoy how easy it is, and your family will love eating these sweet, buttery carrots time after time.
Print
Maple Roasted Carrots Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Maple Roasted Carrots are a delightful side dish featuring tender carrots roasted to perfection with butter and sweet maple syrup, finished with a sprinkle of fresh parsley. This simple, flavorful recipe is perfect for holiday meals like Thanksgiving or as a comforting everyday side.
Ingredients
Carrots
- 2 1/2 pounds medium carrots (scrubbed and trimmed)
Roasting Mixture
- 4 tablespoons butter (cubed)
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/4 cup maple syrup
Garnish
- 2 tablespoons parsley (minced)
Instructions
- Preheat the Oven: Preheat your oven to 425°F and position the oven rack to the middle level to ensure even roasting.
- Prepare the Carrots: Trim the top ends of the carrots. For thicker carrots, cut them into thinner strips so they cook evenly; leave thinner carrots whole.
- Arrange Carrots on Baking Sheet: Line a baking sheet with foil for easy cleanup. Spread the carrots evenly on the sheet and scatter the cubed butter over them. Drizzle the maple syrup on top and sprinkle with kosher salt and black pepper.
- Roast the Carrots: Place the baking sheet in the oven and roast for approximately 45 minutes until the carrots are tender. Every 10–15 minutes, remove the sheet and gently mix the carrots with the melted butter and maple syrup to ensure even coating and flavor distribution.
- Optional Broil: For enhanced color and slight caramelization, broil the carrots for the last 60 to 90 seconds. Watch them carefully to prevent burning.
- Finish and Serve: Remove from the oven, sprinkle with minced parsley for freshness, and serve warm. Enjoy your maple roasted carrots!
Notes
- This recipe makes a perfect side dish for Thanksgiving or any holiday meal, delivering a balance of savory butter and sweet maple flavors.
- Cutting thicker carrots into strips ensures even cooking alongside smaller ones.
- Broiling at the end is optional but gives a lovely caramelized finish if watched carefully to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 17.1 g
- Sodium: 573 mg
- Fat: 7.7 g
- Saturated Fat: 4.9 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 27.4 g
- Fiber: 4.7 g
- Protein: 1.6 g
- Cholesterol: 20 mg
