If you are looking for Thanksgiving Veggies that the whole family will love, then you have come to the right place. These maple syrup carrots add a bright, colorful hue to any table – much like these Whole Roasted Carrots, but with so much more holiday cheer!
Make them ahead of time to save yourself some time on the big day, or serve these little guys any night of the week as part of a complete meal. And if you have extra carrots on hand, definitely try Carrot and Ginger Soup, Raw Carrot Salad, and Carrot Hummus, too!
Ingredients You Will Need:
The ingredient list for this maple-glazed carrots recipe is short and sweet. Gather together unsalted butter, maple syrup, brown sugar, cinnamon, kosher salt, black pepper, and carrots.
Ingredient Substitutions and Notes
- Carrots: Any kind of carrot will work. Go for rainbow carrots (multicolor carrots), whole orange carrots, purple carrots or a bag of baby carrots (no prep work required!). If I am serving this for a holiday dinner, I like the look of maple-glazed whole carrots, but as I mentioned, any carrot you have on hand would work.
- Unsalted Butter: Buttery maple syrup glaze is divine, but you could also use olive oil, coconut oil, or avocado oil instead.
- Maple Syrup: Use pure maple syrup for the best flavor. Any color – light, amber or dark – will do.
- Sugar: Brown sugar is classic, but I love the slightly less sweet and nuanced flavor of coconut sugar, which also allows the natural sweetness of this maple carrots recipe to shine. It also makes it secretly paleo, too!
- Spice: Cinnamon adds a pleasant, warming touch. A few other spices you could add are garlic powder, onion powder, ground coriander, red pepper flakes, or ground cayenne pepper.
- Herbs: Garnish the dish with fresh herbs, like fresh thyme leaves, fresh rosemary, fresh parsley, or those green and frilly carrot tops / leaves. Flaky salt helps balance the sweetness, too.
How to Make This Recipe?
This brown sugar maple glazed carrots recipe is ready from start to finish in no time. Here’s how to do it in a few easy steps:
- Prep equipment: Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Set aside.
- Make the glaze: Whisk together the melted butter, maple syrup, brown sugar (or coconut sugar), ground cinnamon, salt, and pepper in a small bowl or measuring cup until smooth.
- Prep carrots: Remove the carrot tops and rinse the carrots thoroughly. Peel (or scrub) the carrots and slice them into 2-inch pieces. For larger carrots, cut them in half lengthwise. For smaller carrots, leave them as is. Place carrots on the parchment-lined rimmed baking sheet.
- Coat carrots with the glaze: Toss the maple syrup glaze mixture with the carrots until fully coated. Spread them out on the baking sheet so that they are in one even layer.
- Bake: Bake for 25-30 minutes, tossing halfway through. The carrots are fully cooked when you can easily pierce the larger pieces with a paring knife. Please keep in mind that baking time might slightly change based on the size of the carrots so it is best to keep a close eye on it after the 25-minute mark.
- Cool and serve: Cool for 5-10 minutes on the baking sheet, then transfer your freshly roasted maple glazed carrots to a platter or serving bowl. Enjoy!
How to Serve This Side Dish?
Similar to my Maple Balsamic Brussels Sprouts, these candied carrots with maple syrup make a wonderful addition to any holiday table or weeknight dinner table. Some of my favorite ways to serve include:
- Holidays: Serve a large platter of these maple butter carrots alongside an array of vegetable side dishes, Turkey Drumsticks, Baked Turkey Tenderloin, or Roasted Cornish Hens. This sweet root vegetable makes a great side dish for Thanksgiving, Christmas, Easter, and more.
- Sunday Supper: Make your weeknight meals extra special and serve these maple carrots as a colorful side dish to any main course, such as Roast Chicken and Potatoes, Mediterranean Chicken with Olives, and Turkey Meatloaf.
If you try this Maple Roasted Carrots recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Maple Roasted Carrots Recipe
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These Maple Roasted Carrots are caramelized to perfection and coated in a cinnamon brown sugar glaze with maple syrup. This make-ahead friendly, festive side dish is guaranteed to be a hit at your next holiday dinner, but it's also a family favorite to serve alongside an everyday weeknight meal.
Ingredients
- 4 tablespoons unsalted butter, melted and slightly cooled
- ⅓ cup maple syrup
- 2 tablespoons brown sugar, or coconut sugar
- ¼ teaspoon ground cinnamon, optional
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 pounds carrots, rainbow, baby carrots, or regular carrots would all work
Instructions
- Prep equipment: Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.
- Make the glaze: In a measuring cup, whisk together butter, maple syrup, brown sugar, ground cinnamon, salt, and pepper.
- Prep carrots: Rinse and peel (or scrub) carrots and cut them into 2-inch pieces. If they are too large, cut them in half lengthwise. Transfer them onto the prepared sheet pan.
- Coat carrots with glaze: Pour the maple syrup glaze mixture over the carrots. Toss to make sure that carrots are fully coated with the glaze. Spread them so that they are in a single layer.
- Bake: Roast in the oven for 25-30 minutes, making sure to give them a toss halfway through (for even roasting and prevent sticking) the baking process until they are fork-tender. To test doneness, insert a paring knife into one of the larger carrots. If it comes in and out easily, it should be ready.
- Cool and serve: Let them cool for 5-10 minutes, transfer them to a platter, and serve.
Notes
Should you peel carrots before roasting? It is optional and more a matter of personal preference. I like to give them a good scrub to remove any dirt using a vegetable brush before slicing, but you can definitely peel them if that’s what you prefer.
Cooking time will vary based on the size of the carrots. Check for doneness around the 25-minute mark, and keep roasting until carrots are tender and you can easily pierce the carrots with a paring knife.
To make ahead: Prep and bake carrots as instructed, and cool them completely. Transfer to an oven-safe serving dish, cover tightly with aluminum foil, and store in the fridge for 1-2 days.
Reheat: Reheat, covered, in a preheated 350-degree F oven for 10 to 15 minutes, or until warmed through. If I’m serving these as a side dish for the holidays, I like to pop them in the oven with the rest of my side dishes while the turkey is resting.
Storage: Leftover roasted maple syrup carrots will keep in an airtight container in the refrigerator for up to 4 days. Reheat in 30-second intervals in the microwave or as instructed above.
Nutrition
Calories: 289kcal | Carbohydrates: 46g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 453mg | Potassium: 800mg | Fiber: 6g | Sugar: 33g | Vitamin A: 38239IU | Vitamin C: 13mg | Calcium: 114mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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