Roasted Carrots Maple Glaze

My kitchen smelled like burnt sugar the first time I tried to caramelize carrots without a plan. I'd tossed them in a pan with some maple syrup and walked away, convinced that sweetness alone would do the trick. What I learned that afternoon—the hard way—was that gentle roasting in the oven creates something the stovetop never could: a slow, even caramelization that tastes like autumn decided to be delicious. Now this recipe is one of those sides I make when I want people to pause mid-conversation and ask what that smell is.

I made these for a potluck once and barely got them through the door before someone asked for the recipe. They were gone in ten minutes, which told me everything I needed to know about whether the maple-and-cinnamon combination was onto something. There's a particular kind of confidence that comes from showing up to a meal with a dish so simple it shouldn't work, but does.

Ingredients

• Carrots, 1 lb (450 g), peeled and cut into sticks or left whole if thin: Look for carrots that feel firm and have a bright color; they'll caramelize better than older ones that've been sitting around.
• Pure maple syrup, 2 tbsp: Real maple is worth the extra cost here—it's the whole point, and it caramelizes differently than imitation syrup ever could.
• Olive oil, 1½ tbsp: This creates the foundation for browning; don't skip it even though there's butter too.
• Unsalted butter, 1 tbsp, melted: Adds richness and helps the edges turn golden in that particular way that makes people lean in close.
• Sea salt, ½ tsp: Brings out the sweetness rather than fighting it, which is the whole elegant balance of this dish.
• Freshly ground black pepper, ¼ tsp: A small amount is all you need; it's there to whisper, not shout.
• Ground cinnamon, ½ tsp (optional): If you use it, it should feel like a secret—the kind of spice people notice but can't quite name.
• Fresh thyme leaves, 1 tsp, plus extra for garnish: Thyme is the herb that belongs here; it grounds the sweetness with something earthy and real.

Instructions

Heat the oven and prepare:

Preheat your oven to 425°F and line a baking sheet with parchment paper. This temperature is high enough to encourage browning but not so violent that the carrots dry out inside.

Coat the carrots evenly:

In a large bowl, combine your carrots with the olive oil, melted butter, maple syrup, salt, pepper, cinnamon if you're using it, and thyme. Toss everything together until every carrot stick catches a little glaze. This is where the flavor happens, so don't rush it.

Arrange in a single layer:

Spread the carrots on your prepared baking sheet in one layer, making sure they touch the pan rather than pile on top of each other. They need space to breathe and brown.

Roast until caramelized:

Slide the sheet into the oven and roast for 25 to 30 minutes. About halfway through, give them a gentle turn with a spatula so they brown evenly. You'll know they're ready when the edges look almost burnt in the best possible way, and a fork goes through the thickest carrot without resistance.

Finish and serve:

Transfer the carrots to a serving platter and spoon any remaining glaze from the pan over top. Scatter a bit of extra fresh thyme over everything, and watch how quickly they disappear.

Save

There was a moment at a family dinner when my grandmother tasted these and said they reminded her of something her own mother used to make, though the recipe was different. It struck me then that food is less about precision and more about creating moments that feel both familiar and new at the same time.

The Sweetness Question

The magic of maple on roasted carrots is that it's not oversweetness—it's a deepening. The maple syrup doesn't stay on the surface; it caramelizes and becomes something closer to bittersweet. If you want to lean into that quality even more, try adding just a pinch of smoked paprika alongside the cinnamon. If sweetness isn't your thing at all, you can reduce the maple to just 1 tablespoon and still get the benefit of the glaze without the sugar dominating.

What to Serve Alongside

These carrots find their place on any plate. They're at home next to roasted chicken or a simple fish fillet, equally comfortable tucked into a grain bowl with feta and nuts. The cinnamon note means they work particularly well in fall meals, but honestly, I make them year-round because the combination is too good to be seasonal.

Variations and Add-ons

Once you understand the basic technique, you can build on it. I've added toasted walnuts for crunch, scattered crumbled feta for salt and tang, and once even tossed in some pomegranate seeds right at the end for brightness. Some people swear by a dash of balsamic vinegar drizzled at the very end to cut through the sweetness. The base recipe is stable enough to play with.

• Toasted walnuts or pecans add a buttery crunch that balances the soft carrots beautifully.
• Crumbled feta introduces a savory note that makes the whole dish feel more sophisticated.
• A small drizzle of good balsamic vinegar at the end brings a subtle tang that grounds the sweetness.

Save

This recipe works because it's honest—it doesn't try to be more complicated than it is, and it trusts that good carrots with a little maple glaze and time in the oven are enough. Make it once, and it'll become something you reach for again and again.

Recipe FAQs

→ What type of carrots work best?

Choose fresh, firm carrots, peeled and cut into sticks or thin whole carrots for even roasting and glaze absorption.

→ Can I use a substitute for maple syrup?

Yes, honey can be used as an alternative for a similar sweet glaze.

→ How do I ensure carrots caramelize evenly?

Arrange them in a single layer and turn halfway through roasting for consistent caramelization.

→ Is it possible to make this dish vegan?

Use plant-based butter instead of unsalted butter to keep it vegan-friendly.

→ What herbs complement the glaze best?

Fresh thyme adds a fragrant balance, but other herbs like rosemary can also enhance the flavor.