Save Maple Glazed Roasted Carrots are my answer to those evenings when you crave something colorful and flavorful without fussing for hours. These vibrant carrots are tossed in a simple maple glaze and roasted until they are crispy at the edges yet satisfyingly tender within. They regularly steal the spotlight on our holiday table and have converted even the most hesitant veggie eaters in my family.
I discovered this dish the first Thanksgiving I hosted and now it is always the first side to disappear before dinner is even served
Ingredients
- Carrots: choose medium to large whole carrots for best roast and peel them for ideal texture
- Pure maple syrup: brings rich sweetness that clings to every edge use real maple not pancake syrup
- Olive oil: allows the carrots to roast up crisp and adds subtle richness
- Sea salt: enhances both sweetness and savory notes select coarse salt for the best flavor burst
- Fresh black pepper: balances the maple and cuts through sweetness use freshly ground for maximum fragrance
- Fresh herbs like thyme or parsley: optional but they bring color and a gentle earthy aroma that makes the dish pop
Instructions
- Prep the carrots:
- Wash and peel the carrots then trim the ends Slice any overly thick carrots in half lengthwise so they roast evenly
- Mix the maple glaze:
- In a large mixing bowl whisk together maple syrup olive oil sea salt and black pepper until fully blended
- Coat the carrots:
- Toss carrots in the maple mixture making sure they are fully and evenly coated This helps every bit to caramelize
- Arrange and roast:
- Spread carrots in a single layer on a large rimmed baking sheet for best browning space them out well Roast in a 425 degree oven for twenty five to thirty minutes turning halfway until they are golden and tender with crisp edges
- Finish and serve:
- Remove from the oven and toss with fresh herbs if using Serve hot for maximum flavor The carrots should be glistening and deeply fragrant at this point
Save I love the way real maple syrup brings out the earthiness of the carrots My kids claim the candied edges taste just like veggie candy and even my husband who claims to dislike cooked carrots sneaks seconds of this dish
Storage Tips
Store leftover carrots in an airtight container in the fridge for up to four days When reheating briefly toss in a skillet or warm in the oven to restore their freshly roasted texture Microwaving works in a pinch though the exterior will be softer
Ingredient Substitutions
Honey is a fair substitute if you are not serving vegans For a deeper flavor try dark maple or add a drop of balsamic vinegar If you do not have fresh herbs a pinch of dried thyme or rosemary brings an equally cozy finish
Serving Suggestions
These carrots are perfect alongside roasted chicken glazed ham or as part of a holiday vegetable medley I love serving them over a bed of spiced farro or quinoa for a hearty autumn lunch
Cultural and Seasonal Context
Maple glazed vegetables have deep roots in North American cooking especially through the Northeast and Canada where maple syrup production is a seasonal ritual This dish celebrates fall harvests by using the freshest late season carrots and pairing them with autumnal flavors
Save Serve straight from the oven for the best flavor and aroma Maple glazed carrots elevate any meal with their bright color and irresistible sweetness
Kitchen Tips & Answers
- → How do I prevent carrots from getting soggy?
Arrange carrots in a single layer on the baking sheet and roast at a high temperature to ensure crisp edges and tender centers.
- → Can I use baby carrots instead of whole carrots?
Yes, baby carrots work well. Adjust roasting time slightly as they may cook faster than large carrots.
- → What herbs pair best with maple glazed carrots?
Fresh thyme or rosemary add aromatic flavors that complement the sweetness of maple glaze.
- → Is it possible to make this dish ahead?
Roasted carrots can be prepared in advance and gently reheated before serving to retain texture and flavor.
- → How do I know when carrots are done?
Carrots should be fork-tender and lightly caramelized on the edges when fully roasted.