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 carrots sprinkled with parsley.

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

  1. Preheat the oven to 400°F, and line a baking sheet with aluminum foil. Spray the foil with cooking spray.
  2. Arrange the carrots on the baking sheet in a single layer then set aside.
  3. In a small bowl, combine the maple syrup, butter, brown sugar, and salt.
Brown sugar, maple syrup and butter mixture in a measuring cup.
Whole carrots brushed with maple syrup and butter mixture.
  1. 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.
  2. 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.
Carrots roasting on a baking sheet.

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.

Side view of a white platter holding maple carrots.

FAQs

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. 

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.

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.

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Platter of maple roasted carrots.

Maple Roasted Carrots

5 from 4 votes
Print Pin
Author: Kim
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 Servings

Ingredients

  • 2 pounds carrots, washed, peeled and thick ends trimmed
  • 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 syrup
    ¼ cup unsalted butter
    2 tablespoons light brown sugar
    ½ teaspoon salt
    Brown sugar, maple syrup and butter mixture in a measuring cup.
  • 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.
    Whole carrots brushed with maple syrup and butter mixture.
  • 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
    Carrots roasting on a baking sheet.
  • 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.

Nutrition

Serving: 0.25poundCalories: 146kcalCarbohydrates: 23gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 226mgPotassium: 399mgFiber: 3gSugar: 16gVitamin A: 19122IUVitamin C: 7mgCalcium: 56mgIron: 0.4mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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