Maple Roasted Carrots
These Maple Roasted Carrots are the perfect easy side dish! Whole carrots are smothered in a sweet, buttery brown sugar maple glaze, then roasted until perfectly caramelized and tender. Just 6 ingredients!
Enjoy alongside apple cider marinated pork loin or BBQ grilled chicken breast with another side of roasted brussels sprouts or oven roasted potatoes!
Maple Roasted Carrots Recipe
Nothing completes a meal quite like the perfect roasted veggie. And these Maple Roasted Carrots are about as close to perfect as a side dish can get.
They have so much flavor on their own but are still versatile enough that they can be served with a number of different entrees!
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 carrots on the baking sheet in a single layer then set aside.
- In a small bowl, combine the maple syrup, butter, brown sugar, and salt.
- Use a pastry brush to apply half of the mixture to the carrots. Turn the carrots to make sure they’re completely covered, and save the leftover mixture for later.
- Bake for 30 minutes then remove the carrots from the oven. Stir the vanilla into the remaining maple syrup mixture and drizzle over the carrots. Bake for another 5 to 10 minutes.
Maple Roasted Carrots Tips
Tips
- Don’t forget to peel the carrots first. This helps the natural sugars caramelize which makes for a better texture.
- Use carrots that are similar in size so they roast at the same rate.
- Roast in a single layer. The key is to allow all of the carrots to be equally exposed to the heat.
- Adjust the cooking time as needed. Thicker carrots will take a little bit longer while thinner carrots will cook a little faster. I recommend checking the texture early, then adding time as needed until they’re perfectly cooked.
- Don’t rush the roasting process. It may be tempting to crank the heat up so your carrots roast faster, but 400ºF really is the perfect temperature for the perfect texture. Any higher and the brown sugar will burn.
- Feel free to omit the brown sugar if you think it’s too much sweetness.
- If you want an extra pop of flavor, try garnishing the finished carrots with a sprinkle of fresh herbs.
Storage and Reheating
Refrigerator: These maple roasted carrots are definitely best served right away, but if you do happen to have leftovers, they can be stored in an airtight container in the fridge for up to 3 days.
Reheating: To enjoy again, simply warm the carrots in the microwave until they’re heated all the way through.
FAQs
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Ingredients
- 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 pure vanilla extract
Instructions
- Preheat the oven to 400°F, and line a baking sheet with aluminum foil. Spray the foil with cooking spray.
- Arrange the carrots on the baking sheet in a single layer then set aside.2 pounds carrots
- In a small bowl, combine the maple syrup, butter, brown sugar, and salt.⅓ cup pure maple syrup¼ cup unsalted butter2 tablespoons light brown sugar½ teaspoon salt
- Use a pastry brush to apply half of the mixture to the carrots. Turn the carrots to make sure they’re completely covered, and save the leftover mixture for later.
- Bake for 30 minutes then remove the carrots from the oven. Stir the vanilla into the remaining maple syrup mixture and drizzle over the carrots. Bake for another 5 to 10 minutes.½ teaspoon pure vanilla extract
- Serve warm. Scroll up and see post for tips, FAQs, and storage options.
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/4 pound of maple roasted carrots. Actual calories will vary.