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Maple Roasted Carrots Recipe

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 289 kcal
Course: Side Dish
Cuisine: American

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

Instructions

    Cup of Yum
  1. Prep equipment: Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.
  2. Make the glaze: In a measuring cup, whisk together butter, maple syrup, brown sugar, ground cinnamon, salt, and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.