These Maple Roasted Carrots are an easy, crowd-pleasing side. Whole carrots are coated with a sweet, buttery maple and brown sugar glaze, then roasted until caramelized and tender. Ready with just six ingredients.
Serve with apple cider marinated pork loin, BBQ chicken breast, roasted brussels sprouts, or oven roasted potatoes for a complete meal.
Maple Roasted Carrots Recipe
Roasted vegetables elevate any dinner, and these maple roasted carrots are both simple and flavorful. They develop a sweet, slightly sticky glaze that complements many entrees while remaining versatile enough to pair with weekday dinners or holiday meals.
How to Make Maple Roasted Carrots
- Preheat the oven to 400°F and line a baking sheet with aluminum foil. Spray the foil with cooking spray.
- Arrange the peeled carrots on the baking sheet in a single layer and set aside.
- In a small bowl, whisk together the maple syrup, melted butter, brown sugar (optional), and salt.
- Brush half of the mixture over the carrots so they are evenly coated. Reserve the remaining glaze.
- Bake for 30 minutes. Remove the carrots, stir vanilla into the reserved glaze, drizzle it over the carrots, then return to the oven for another 5 to 10 minutes until tender and caramelized.
Maple Roasted Carrots Tips
- Peel the carrots before roasting. Removing the skin helps the natural sugars caramelize and improves texture.
- Choose carrots that are similar in diameter so they cook evenly.
- Roast in a single layer so each carrot is exposed to the oven heat—crowding will cause steaming instead of caramelizing.
- Adjust cooking time to carrot thickness. Thicker carrots require more time; thinner carrots will finish sooner. Check with a fork and add a few minutes as needed.
- Keep the oven at 400°F. Higher temperatures risk burning the sugar in the glaze.
- If you prefer less sweetness, omit the brown sugar—maple syrup alone still gives great flavor.
- Finish with a sprinkle of fresh herbs, such as parsley or thyme, for a bright note.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. They’re best eaten warm the same day but keep well for short-term storage.
Reheating: Reheat gently in the microwave until warm, or spread on a baking sheet and warm in a 350°F oven for a few minutes to restore some of the caramelization.
FAQs
Peeling is recommended because it exposes more of the carrot’s natural sugars to the heat, which helps them caramelize and improves texture.
No. Parboiling isn’t necessary and can make carrots mushy. Roasting at 400°F yields tender, caramelized carrots without pre-cooking.
Tough carrots usually mean they need more time in the oven. Make sure your oven is preheated to 400°F and roast until a fork easily pierces the carrots.
Maple Roasted Carrots
What You’ll Need
- 2 pounds carrots, washed, peeled and thick ends trimmed
- ⅓ cup pure maple syrup
- ¼ cup unsalted butter, melted
- 2 tablespoons light brown sugar (optional)
- ½ teaspoon salt
- ½ teaspoon vanilla extract
How to Make It
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Preheat the oven to 400°F and line a baking sheet with foil. Spray the foil with cooking spray.
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Arrange the carrots on the baking sheet in a single layer.
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In a small bowl, combine the maple syrup, melted butter, brown sugar, and salt.
-
Brush half of the mixture onto the carrots, turning to coat. Reserve the remaining glaze.
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Bake for 30 minutes. Remove the carrots, stir the vanilla into the reserved glaze, drizzle over the carrots, and bake an additional 5–10 minutes until tender and caramelized. Serve warm.
Suggested Equipment
- Sheet pan
Notes
- Nutrition estimates are approximate and based on the ingredients listed and the stated serving size. Actual values may vary.
Nutrition
Calories: 146 kcal
Carbohydrates: 23 g
Protein: 1 g
Fat: 6 g
Fiber: 3 g