Maple Roasted Carrots Recipe

If you’re looking for a side dish that’s sweet, savory, and downright irresistible, you absolutely have to try my Maple Roasted Carrots Recipe. It’s one of those gems that brings such warmth and comfort to the table—I love how the natural sweetness of carrots is amplified by buttery maple syrup with just the right savory touch. Whether it’s Thanksgiving dinner or a simple weeknight meal, this recipe has become my go-to for getting everyone to actually ask for seconds. I’m excited to share it with you because it’s effortless and totally delicious!

this …

Ingredients You’ll Need

The beauty of this Maple Roasted Carrots Recipe is its simplicity—the ingredients complement each other perfectly, giving you a side dish that’s rich, sweet, and a little buttery without feeling heavy. When I shop for carrots, I always look for firm ones with vibrant orange color—they roast better and taste fresher.

• Carrots: Medium-sized carrots work best; thicker ones I slice to match the size of thinner ones so they roast evenly.
• Butter: Cubed cold butter helps evenly coat the carrots as it melts in the oven, adding richness.
• Black Pepper: Freshly ground if possible, for a gentle heat that balances the sweetness.
• Kosher Salt: Enhances the natural flavors and helps caramelization.
• Maple Syrup: Use pure maple syrup for the best flavor—fake syrup just won’t match up.
• Parsley: Fresh and minced, for a bright, herbal finish that’s as pretty as it tastes.

Variations

I love how this Maple Roasted Carrots Recipe can be tweaked depending on what you’re in the mood for or what you have on hand in your kitchen. Feel free to experiment—you’ll find that it’s a flexible base that always turns out great.

• Add warm spices: I sometimes toss in a pinch of cinnamon or nutmeg to deepen the flavor, which makes a cozy fall twist.
• Make it vegan: Swap butter for coconut oil or a vegan margarine, and you won’t lose any of that luscious texture.
• Herb switch-up: Instead of parsley, try fresh thyme or rosemary for a more aromatic finish that’s perfect with roasted meats.
• Add a tangy zing: A splash of apple cider vinegar or a squeeze of lemon juice at the end brightens it up beautifully.

How to Make Maple Roasted Carrots Recipe

Step 1: Prepare Your Carrots Just Right

Start by preheating your oven to 425°F and positioning the rack in the middle—this helps the carrots roast evenly. Trim off the top ends of your carrots, then cut the thicker ones into thinner strips so they match the size of the thinner carrots; this way everything cooks perfectly at the same rate. I like to leave the thinner carrots whole because they hold their shape nicely and look great on the plate.

Step 2: Toss Carrots with Butter and Maple Syrup

Line a baking sheet with foil to make cleanup a breeze. Spread your carrots evenly across the sheet, and scatter the cubed butter all over them. Then drizzle the maple syrup on top, sprinkling salt and black pepper evenly over everything. The butter will melt during roasting, coating the carrots along with the maple syrup to create those gorgeous caramelized edges we’re after.

Step 3: Roast and Stir to Perfection

Roast the carrots for about 45 minutes. Every 10 to 15 minutes, give them a good stir with the melted butter and maple syrup dripping on the tray to ensure even caramelization. This little step really makes a difference—I learned that the hard way after some unevenly cooked batches! If you want those edges extra caramelized, broil the carrots for a quick 60 to 90 seconds at the very end, but watch carefully so they don’t burn.

Step 4: Finish with Parsley and Serve

Once the carrots are tender and caramelized, sprinkle the minced parsley over the top for a fresh burst of color and flavor before serving. This finishing touch not only looks pretty but adds a bright contrast to the sweet, buttery carrots. Grab your fork and dig in—you’re going to love how these turn out!

How to Serve Maple Roasted Carrots Recipe

Garnishes

I stick with fresh minced parsley because it adds just the right pop of brightness and color to the finished dish. Occasionally, I’ll sprinkle a few toasted pecans or chopped walnuts for a lovely crunch contrast—trust me, it takes it up a notch!

Side Dishes

This Maple Roasted Carrots Recipe goes great alongside roast chicken, glazed ham, or even a hearty lentil loaf. My family especially loves serving it with creamy mashed potatoes—there’s something about that mix of sweet and savory that hits all the right notes.

Creative Ways to Present

For holiday dinners, I’ve arranged the roasted carrots in a neat row on a platter, topped with a sprinkle of edible flowers and fresh parsley sprigs. It makes the dish look festive and inviting, plus it showcases those gorgeous caramelized edges so beautifully.

Make Ahead and Storage

Storing Leftovers

I store leftover maple roasted carrots in an airtight container in the fridge, and they typically stay fresh for 3 to 4 days. When I grab them for a quick side later, they’re still sweet and tender, although they sometimes lose just a touch of their fresh-from-the-oven charm.

Freezing

Freezing works okay if you’re in a pinch—just spread the roasted carrots on a tray to freeze individually before transferring to a freezer bag to avoid clumping. When thawed, the texture softens a bit, but they still taste great reheated with a quick sauté or in the oven.

Reheating

I like reheating the carrots in a 350°F oven for about 10 minutes, so they warm through without drying out. If I’m in a hurry, a quick stovetop sauté with a splash of water or broth helps revive that lovely glazed finish.

FAQs

Final Thoughts

This Maple Roasted Carrots Recipe has become a beloved staple in my kitchen because it’s simple, dependable, and seriously tasty. I always find it impressive how just a few ingredients can come together to create something that feels so special and satisfying. If you’re anything like me, you’ll appreciate a side dish that’s easy to make but leaves everyone wowed. Give this recipe a try—I promise once you do, it’ll become a favorite on your table too.

Print