Looking for a flavorful and easy side dish that’s perfect for both busy weeknights and holiday meals? Try these maple roasted carrots. These sweet and savory roasted carrots are a guaranteed crowd-pleaser for any occasion.
Roasted carrots are a staple at my house. They’re quick, easy, foolproof and reliably delicious, not to mention that they pair beautifully with just about anything you’re preparing. Pop a sheet pan of carrots in the oven and you’ve got yourself a simple side that everyone will love.
If you love roasted carrots you’re going to love these maple roasted carrots. Adding a touch of maple syrup compliments the carrots natural sweetness while giving them a greater depth of flavor. They make a great addition to your holiday table but are easy enough to prepare for everyday meals.
Roasted Carrots
These maple roasted carrots are the perfect balance of sweet and savory. Maple syrup coats the carrots and adds a hint of sweetness while fresh thyme brings a savory quality that prevents the carrots from veering into dessert territory. It’s an easy side that requires minimal prep time, making it a nice choice for both busy weeknight meals and holiday dinners. The carrots are coated in a mixture of olive oil, maple syrup, fresh thyme and a pinch of salt before being roasted until fork tender. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Carrots – Choose medium-sized carrots for the best result. (Thicker carrots tend to have tough centers while carrots that are too slim burn more easily.)
- Olive Oil – Use your favorite extra-virgin olive oil.
- Maple Syrup – Use a light to medium colored maple syrup.
- Thyme – Use fresh thyme for the best flavor.
- Salt – Use a good quality sea salt.
How to Make Maple Roasted Carrots:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Preheat the oven to 400°F.
- On a parchment-lined baking sheet toss the carrots, olive oil, maple syrup, thyme and salt. Spread the carrots out evenly onto the pan and roast, stirring halfway through, until tender.
- Serve warm or at room temperature.
- Store any leftover in an airtight container in the fridge for 3-4 days.
Variations:
- Use honey instead of maple syrup for a non-vegan version.
- Use melted butter instead of olive oil for a non-vegan version.
- Use rosemary instead of or in addition to the thyme.
- Add a teaspoon of Dijon mustard for maple mustard roasted carrots.
More Carrot Sides:
Maple Roasted Carrots
Looking for a flavorful and easy side dish that’s perfect for both busy weeknights and holiday meals? Try these maple roasted carrots. These sweet and savory roasted carrots are a guaranteed crowd-pleaser for any occasion.
Ingredients
- 2 pounds/908g carrots, peeled, sliced lengthwise and then into 2-inch pieces.
- 1 ½ Tablespoons/22ml extra-virgin olive oil
- 1 Tablespoon/15ml maple syrup
- ½ teaspoon fine salt
- 1 Tablespoon fresh thyme leaves
Instructions
- Preheat oven to 400°F.
- Toss carrots, olive oil, maple syrup, salt and thyme onto a large parchment lined baking sheet. Roast, stirring halfway through until tender (about 20 to 25 minutes).
- Serve warm.
Notes
Variations:
- Use honey instead of maple syrup for a non-vegan version.
- Use melted butter instead of olive oil for a non-vegan version.
- Use rosemary instead of or in addition to the thyme.
- Add a teaspoon of Dijon mustard for maple mustard roasted carrots.
Storage:
Store leftovers in an airtight container in the fridge for up to 4 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 159Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 352mgCarbohydrates: 27gFiber: 9gSugar: 12gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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