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By caramelizing in a buttery and sweet maple glaze, these maple roasted carrots are simple to prepare but the perfect side dish for any meal.
You can't have a meal without some tasty side dishes - from Parmesan roasted Brussels sprouts to oven baked sweet potato fries to truffle mashed potatoes.
And when it comes to side dishes, I love nothing better than easy to prepare recipes. And these maple roasted carrots are no different. It takes 5 minutes of prep work and then you let the oven do the rest.
I don't know about you but I grew up on brown sugar candied carrots. I mean carrots, butter and sugar! What could be better?
Well this version is even easier and tastier than your Grandma's recipe.
By mixing some butter with maple syrup and sugar, you get a nice caramelization on the carrots as they cook. Because of the flavors, they are great for the holidays but easy enough to prepare for a weeknight meal.
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Ingredient Notes
- Carrots - for good caramelization, you want full-sized carrots. No need to buy baby carrots here.
- Butter - adds some necessary fat for flavor and mixes with the maple syrup/sugar for caramelization.
- Maple syrup/sugar - by using maple syrup and brown sugar, you add a nice sweetness to the carrots.
Variations
Like any recipe, you can add other ingredients to kick it up a notch. Some variations include:
- Heat - if you want more than just a slight sweetness, you can add some crushed red pepper flakes or cayenne pepper.
- Herbs - fresh herbs make everything better. Herbs like Italian parsley, thyme or sage all work well.
- Texture - if you want some added texture, mix in some sesame seeds, nuts or even pomegranate seeds.
Step-by-Step Photos
Mix the glaze ingredients in a small saucepan and cook until the sugar is dissolved. Place the carrots on a baking sheet and toss with the maple syrup mixture, salt and pepper.
Bake at 400°F for 30-40 minutes or until the carrots are done.
FAQs
I like to use whole carrots as they can get that nice caramel color. Rainbow carrots work great too but keep in mind each tastes slightly different.
No. There are actually extra nutrients in the skin so I like to keep it. By just washing and scrubbing, you get rid of some of the dirt. You can peel if you want though.
Yes. Just wash and scrub the carrots. Toss in the maple syrup mixture for up to 4 hours before roasting.
You can store the carrots in an airtight container for up to 3 days in the fridge or 3 months in the freezer.
To reheat, place the carrots in a baking sheet at 300°F for 10 minutes or microwave.
Pro Tips/Recipe Notes
- If you want to shorten the cooking time, slice the carrots in half.
- For easier cleanup, just place the carrots on some parchment paper.
- You know the carrots are done when you can pierce the largest part of the carrot with a fork.
- Speaking of doneness, you want to try to have similar sized carrots so they all cook in about the same amount of time.
Other Side Dishes
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Maple Roasted Carrots
Ingredients
- 2 lbs carrots, washed and scrubbed
- 6 tablespoon unsalted butter
- ⅓ cup maple syrup
- 2 tablespoon light brown sugar
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F. In a small saucepan, melt the butter with the maple syrup and sugar until the sugar is dissolved. Set aside.
- Line the carrots on a baking sheet in a single layer. Pour the maple syrup mixture over the carrots and add the salt and pepper. Toss to combine.
- Bake the carrots for 30-40 minutes or until the carrots are tender. Make sure you toss them every 10-15 minutes. Sprinkle with additional salt if needed.
Notes
- If you want to shorten the cooking time, slice the carrots in half.
- For easier cleanup, just place the carrots on some parchment paper.
- You know the carrots are done when you can pierce the largest part of the carrot with a fork.
- Speaking of doneness, you want to try to have similar sized carrots so they all cook in about the same amount of time.
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