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!
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!
- 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.
Frequently Asked Questions
Do You Peel Carrots Before Roasting?
While it’s not totally necessary, I definitely recommend it. Removing the peel of the carrots helps to expose more of the natural sugars to the heat.
More exposure to heat allows the sugars in the carrots to caramelize properly so you get that delicious crisp-tender texture and ultra-sweet flavor.
Should Carrots Be Parboiled Before Roasting?
Nope! There’s no need. Parboiling the carrots is not only not necessary, but can actually result in over-cooked, mushy carrots. These oven roasted carrots come out deliciously tender without the extra step.
Why Are My Roasted Carrots Tough?
If your roasted carrots are tough, then they’re likely just not cooked all the way through yet. For the perfect tender texture, make sure you preheat the oven to 400ºF before adding in the carrots, then let them cook until you can easily pierce them with a fork.
Recipe Card with Ingredient Amounts and Instructions
- 2 pound(s) carrots, washed, peeled and thick ends trimmed
- ⅓ cup pure maple syrup
- ¼ cup unsalted butter, melted
- 2 Tbsp. light brown sugar, optional
- ½ tsp. kosher salt
- ½ tsp. pure vanilla extract
- 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 pound(s) carrots
- In a small bowl, combine the maple syrup, butter, brown sugar, and salt.⅓ cup pure maple syrup¼ cup unsalted butter2 Tbsp. light brown sugar½ tsp. kosher 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 tsp. pure vanilla extract
- Serve warm. Scroll up and see post for tips, FAQs, and storage options.