Roasted maple glazed carrots are a tasty side dish that is easy to make and packed with flavor. Maple carrots are the perfect side for holiday dinners and weeknight meals and will quickly become a new family favorite.
Roasted carrots are one of my favorite side dishes, and that was not the case when I was growing up. I ran away every time my mama made carrots for dinner, but if they had been these maple roasted carrots, things would have been quite different!
My family has always loved honey-roasted carrots, but ever since I served these maple-glazed carrots a couple of Easters ago, they no longer want carrots prepared any other way!
For more Easter recipes, check out our Carrot Cake Loaf and Southern Candied Yams next!
Table of Contents
Ingredients You Need To Make This Recipe
- Whole carrots. I love whole, unpeeled carrots for this recipe to get the best caramelization. Scrub the carrots, remove the tips, and slice the larger ones in half lengthwise.
- Maple syrup. For a rich, sweet glaze that caramelizes as the carrots cook. Be sure to use pure maple syrup and not maple-flavored syrup!
- Melted butter. To make the glaze for the carrots. Use unsalted butter since the carrots are seasoned with salt.
- Brown sugar. Also for the glaze. I love dark brown sugar for this recipe but light brown works perfectly fine also.
- Fresh garlic. Garlic makes everything better! Mince three garlic cloves.
- Salt, black pepper, paprika, cumin, and onion powder. For added flavor and depth. These flavors complement the sweetness beautifully!
How To Make This Recipe
- Preheat your oven to 400°F.
- Scrub the carrots clean, cut off the tips, and slice any larger carrots in half lengthwise.
- Line a baking sheet with two sheets of aluminum foil and arrange the carrots on the baking sheet in a single layer. Season the carrots with salt and cracked black pepper.
- In a medium mixing bowl, whisk together the maple syrup, melted butter, brown sugar, garlic, paprika, cumin, and onion powder until combined.
- Pour the glaze over the carrots and toss them to ensure they all get covered in the glaze. Roast the carrots in the preheated oven for 45 to 50 minutes, tossing them halfway through, or until the thick ends can be easily pierced with a fork.
- Turn on the oven broiler for the last 2 to 3 minutes for even more caramelization. Serve the carrots warm.
What Carrots Are Best For Rosting?
I prefer to roast full-sized carrots for many of my recipes. I sometimes cut the carrots into shorter sections or leave them whole like in this recipe.
Baby carrots work well for roasting also but require less time in the oven. If you are looking for a more caramelized texture, full-sized carrots are the way to go. Orange, purple, or rainbow carrots all work great!
More FAQs
No, you sure don't! The peel of carrots is perfectly edible and contains tons of nutrients from the soil. Leaving the peel on also adds texture and visual interest.
You most likely undercooked them. Carrots should be cooked until they are completely tender. If you find your carrots browning too quickly, tent them with foil.
Check roasted carrots for doneness by inserting a fork into the thickest part of a large carrot. If the fork pierces the carrot easily with no resistance, the carrots can be taken out of the oven.
Variations and Substitutions
- Swap the maple syrup for honey. If you do not have maple syrup on hand, honey works great in this recipe as well.
- Switch up the spices. Feel free to use any spices you love to season the carrots, such as garlic powder, cinnamon, nutmeg, lemon pepper, cayenne, oregano, or sage.
- Try this glaze on different vegetables. Instead of carrots, pour this glaze on broccoli, butternut squash, brussel sprouts, green beans, or cubed red potatoes. This maple glaze is super versatile!
Make-Ahead and Storing Instructions
Maple roasted carrots are the perfect make-ahead side dish. They can be made up to two days in advance and reheated in the oven when ready to serve.
Leftover carrots can be stored in an airtight container in the refrigerator for up to 5 days.
What To Serve With Maple Roasted Carrots
- Roasted carrots pair well with entrees like southern salmon croquettes, southern smothered chicken, easy cajun salmon, and maple glazed salmon.
- Serve maple roasted carrots with other tasty side dishes such as southern fried okra, southern hush puppies, jalapeno cheddar biscuits, or southern collard green.
- Round out your unforgettable meal with desserts like old-fashioned tea cakes, bananas foster french toast, southern buttermilk pie, peach cobbler, or bread pudding.
Recommended Tools for This Recipe
More Easter Recipes You Will Love!
- Cajun Shrimp and Grits
- Brown Sugar Glazed Chicken
- Cajun Smothered Chicken Breasts
- Hot Honey Chicken Thighs
- Buttermilk Cornbread Muffins
- Southern Buttermilk Cornbread
- Southern Buttermilk Biscuits
- Creamy Southern Coleslaw
- Southern Green Beans
- Pecan Pie Cheesecake Bars
- Red Velvet Brownies
- Southern Sweet Potato Pie
- Southern Pecan Pie
📖 Recipe
Maple Glazed Carrots
Ingredients
- 2 pounds medium carrots
- Salt and cracked black pepper - to taste
- ⅓ cup pure maple syrup - not maple flavored syrup
- 4 tablespoons melted butter - unsalted
- 2 tablespoons brown sugar - light or dark
- 3 cloves garlic - minced
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon onion powder
Instructions
- Preheat your oven to 400°F.
- Scrub the carrots clean, cut off the tips, and slice any larger carrots in half lengthwise.
- Line a baking sheet with two sheets of aluminum foil and arrange the carrots on the baking sheet in a single layer. Season the carrots with salt and cracked black pepper.
- In a medium mixing bowl, whisk together the maple syrup, melted butter, brown sugar, garlic, paprika, cumin, and onion powder until combined.
- Pour the glaze over the carrots and toss them with silicone tongs to ensure they all get covered in the glaze. Roast the carrots in the preheated oven for 45 to 50 minutes, tossing them halfway through, or until the thick ends can be easily pierced with a fork.
- Turn on the oven broiler for the last 2 to 3 minutes for even more caramelization. Serve the carrots warm.
Notes
- There is no need to peel the carrots. The peels of carrots are perfectly edible and contain tons of nutrients from the soil. Leaving the peel on also adds texture and visual interest.
- Leftover roasted carrots can be stored in an airtight container in the refrigerator for up to 5 days.
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