Roasted Carrots Maple Glaze (Printable)
Sweet glazed roasted carrots finished with fresh herbs, offering a vibrant and easy side.
# What goes in:
→ Vegetables
01 - 1 lb carrots, peeled and cut into sticks or left whole if thin
→ Glaze
02 - 2 tbsp pure maple syrup
03 - 1 ½ tbsp olive oil
04 - 1 tbsp unsalted butter, melted
05 - ½ tsp sea salt
06 - ¼ tsp freshly ground black pepper
07 - ½ tsp ground cinnamon (optional)
08 - 1 tsp fresh thyme leaves, plus extra for garnish
# Directions:
01 - Heat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine carrots, olive oil, melted butter, maple syrup, sea salt, black pepper, cinnamon if using, and thyme leaves. Toss until carrots are evenly coated.
03 - Spread the carrots in a single layer on the prepared baking sheet.
04 - Place the baking sheet in the oven and roast carrots for 25 to 30 minutes, turning once halfway through, until tender and edges are caramelized.
05 - Transfer carrots to a serving platter, drizzle with any remaining glaze from the pan, and garnish with additional fresh thyme leaves.
# Expert Advice:
01 -
- Carrots transform into something that tastes like candy, but you can serve them without guilt because they're still vegetables.
- Takes almost no active time, which means you can roast them while you're handling everything else on the stove.
- Works as a side for fancy dinners or casual weeknight plates, equally happy either way.
02 -
- Don't crowd the pan—carrots that pile on top of each other will steam rather than roast, and you'll lose that caramelization completely.
- Real maple syrup caramelizes at a different temperature than honey or brown sugar, so swapping it out changes the dish more than you might think.
03 -
- Cut your carrots to a similar thickness so they finish roasting at the same time—uneven pieces mean some will be overdone while others are still firm.
- Don't skip turning them halfway through; it's the difference between caramelized and burnt, and it only takes 10 seconds.