Maple Roasted Carrots Recipe
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.
Servings: 4
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
