Maple Roasted Carrots Recipe
User Reviews
5.0
12 reviews
Excellent
Maple Roasted Carrots Recipe
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These Maple Roasted Carrots are caramelized to perfection and coated in a cinnamon brown sugar glaze with maple syrup. This make-ahead friendly, festive side dish is guaranteed to be a hit at your next holiday dinner, but it's also a family favorite to serve alongside an everyday weeknight meal.
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Ingredients
- 4 tablespoons unsalted butter melted and slightly cooled
- ⅓ cup maple syrup
- 2 tablespoons brown sugar or coconut sugar
- ¼ teaspoon ground cinnamon optional
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 pounds carrots rainbow, baby carrots, or regular carrots would all work
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Instructions
- Prep equipment: Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.
- Make the glaze: In a measuring cup, whisk together butter, maple syrup, brown sugar, ground cinnamon, salt, and pepper.
- Prep carrots: Rinse and peel (or scrub) carrots and cut them into 2-inch pieces. If they are too large, cut them in half lengthwise. Transfer them onto the prepared sheet pan.
- Coat carrots with glaze: Pour the maple syrup glaze mixture over the carrots. Toss to make sure that carrots are fully coated with the glaze. Spread them so that they are in a single layer.
- Bake: Roast in the oven for 25-30 minutes, making sure to give them a toss halfway through the baking process until they are fork-tender. To test doneness, insert a paring knife into one of the larger carrots. If it comes in and out easily, it should be ready.
- Cool and serve: Let them cool for 5-10 minutes, transfer them to a platter, and serve.
Notes
- Rather than softened butter, melted butter coats the carrots much more evenly. I like to pop it in the microwave for a few seconds or melt it in a small saucepan on the stove.
- As you know, with any roasted vegetable, the more even in size, the more even they will cook.
- Otherwise, the maple roasted carrots will become mushy and stick to the pan. It makes for easy cleanup, too.
- And make sure there is enough room between each piece so that the carrots will caramelize rather than steam.
- The higher temperature is key for these brown sugar glazed carrots. It will also promote browning and create a glistening sheen.
- This will promote even color and prevent sticking.
- Check for doneness around the 25-minute mark, and keep roasting until carrots are tender and you can easily pierce the carrots with a paring knife.
- Prep and bake carrots as instructed, and cool them completely. Transfer to an oven-safe serving dish, cover tightly with aluminum foil, and store in the fridge for 1-2 days.
- Reheat, covered, in a preheated 350-degree F oven for 15-20 minutes, or until warmed through. If I’m serving these as a side dish for the holidays, I like to pop them in the oven with the rest of my side dishes while the turkey is resting.
- Leftover roasted maple syrup carrots will keep in an airtight container in the refrigerator for up to 4 days. Reheat in 30-second intervals in the microwave or as instructed above.
- Melt the butter. Rather than softened butter, melted butter coats the carrots much more evenly. I like to pop it in the microwave for a few seconds or melt it in a small saucepan on the stove.
- Try to cut the carrots roughly the same size. As you know, with any roasted vegetable, the more even in size, the more even they will cook.
- Line the baking sheet with parchment paper. Otherwise, the maple roasted carrots will become mushy and stick to the pan. It makes for easy cleanup, too.
- Spread the carrots into one single layer. And make sure there is enough room between each piece so that the carrots will caramelize rather than steam.
- A hot oven is key. The higher temperature is key for these brown sugar glazed carrots. It will also promote browning and create a glistening sheen.
- Toss halfway through. This will promote even color and prevent sticking.
- Cooking time will vary based on the size of the carrots. Check for doneness around the 25-minute mark, and keep roasting until carrots are tender and you can easily pierce the carrots with a paring knife.
- To make ahead: Prep and bake carrots as instructed, and cool them completely. Transfer to an oven-safe serving dish, cover tightly with aluminum foil, and store in the fridge for 1-2 days.
- Reheat: Reheat, covered, in a preheated 350-degree F oven for 15-20 minutes, or until warmed through. If I’m serving these as a side dish for the holidays, I like to pop them in the oven with the rest of my side dishes while the turkey is resting.
- Storage: Leftover roasted maple syrup carrots will keep in an airtight container in the refrigerator for up to 4 days. Reheat in 30-second intervals in the microwave or as instructed above.
Nutrition Information
Show Details
Calories
289kcal
(14%)
Carbohydrates
46g
(15%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
30mg
(10%)
Sodium
453mg
(19%)
Potassium
800mg
(23%)
Fiber
6g
(24%)
Sugar
33g
(66%)
Vitamin A
38239IU
(765%)
Vitamin C
13mg
(14%)
Calcium
114mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 453mg | 19% |
| Potassium | 800mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 33g | 66% |
| Vitamin A | 38239IU | 765% |
| Vitamin C | 13mg | 14% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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