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Maple Roasted Carrots

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Tender carrots are roasted until caramelized and glossy with a sweet maple syrup and brown sugar glaze. This easy side dish relies on just a few pantry staples and showcases how roasting brings out the natural sweetness and depth of carrots. Sprinkle with fresh herbs for a pop of color and brightness—perfect for holiday tables or a simple weeknight dinner.
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Cook Time 35 minutes
Total Time 35 minutes
Course: Side Dish, Vegetable
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds carrots washed, scrubbed, ends trimmed; halve lengthwise for faster cooking
  • 1/3 cup pure maple syrup
  • 1/4 cup light brown sugar optional, but recommended
  • 5 tablespoons unsalted butter cut into about 10 pieces
  • salt and fresh ground black pepper to taste
  • chopped fresh parsley or other fresh herbs for garnish

Equipment

  • Oven
  • Rimmed baking sheet
  • Foil
  • Small bowl
  • Whisk or spoon
  • Tongs or spatula

Method
 

  1. Set your oven to 400°F (204°C) and cover a rimmed baking sheet with foil.
  2. Arrange the prepared carrots evenly on the baking sheet in a single layer. Leave space between each carrot for even roasting.
  3. In a small bowl, mix together the maple syrup and brown sugar until smooth.
  4. Scatter the pieces of butter over the carrots, then drizzle with the maple syrup mixture. Sprinkle with salt and pepper, and toss to coat the carrots well.
  5. Roast for 30–40 minutes, tossing the carrots at least once during cooking. Start checking for tenderness at 28 minutes by piercing the thickest carrot with a fork; once it slides in easily, they're done.
  6. Remove the pan from the oven, taste, and adjust the salt if needed.
  7. Top with fresh herbs before serving.

Notes

You can use baby carrots instead of whole; they may cook a bit faster, so check early for doneness. Scrubbing the carrots thoroughly lets you skip peeling if preferred. If making ahead, roast a few hours in advance and briefly reheat in a 350°F oven before serving. Leftovers keep in the fridge up to four days; reheat on a baking sheet or skillet for best texture. Parsley, thyme, chives, or dill all work well as garnishes.

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