Maple Glazed Carrots

5 from 1 vote

These maple roasted carrots are tender, lightly caramelized, and glazed with just the right touch of sweetness. A simple yet elegant side dish for weeknights or holiday meals. Don’t be surprised by how much they shrink as they roast — carrots lose a surprising amount of moisture, so three pounds fresh may cook down to less than a pound of finished vegetables. What’s left is pure concentrated flavor.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Servings: to 6 servings

Calories: 211kcal

Author: Sally Cameron

Equipment

2 Rimmed baking sheets hafl sheet size
2 Parchment paper or foil

Ingredients

3 pounds carrots NOT baby bagged carrots, get fresh with green tops
1 ½ tablespoons olive oil
1 ½ tablespoons fresh chopped thyme leaves
¾ teaspoon kosher salt
¼-½ teaspoon ground black pepper
¼ teaspoon granulated garlic or powdered garlic
1 ½ tablespoons maple syrup regular or no-sugar
1 tablespoon fresh chopped parsley for garnish

Instructions

Prep the carrots

Trim tops off the carrots and peel. Depending on the size, cut carrots in half or thirds across the width into about 3” sections. Cut each piece in half lengthwise, then into ½" sticks. The goal is long, thin strips, but not too thin or they may burn.
You can also cut the carrots into ½-inch rounds or diagonals. They cook more quickly and require less knife work than sticks. Keep slices uniform so they roast evenly. Thinner pieces will caramelize faster, so watch cooking time.

Ready baking trays

Pre-heat oven to 400°F degrees. Cover two half sheet rimmed baking pans with foil or parchment paper. See post notes for the difference.
Mix the oil, garlic, salt, and pepper. Toss with the carrots until well coated. Toss again with the fresh thyme. Spread evenly on the baking sheet in a single even layer.

Roast carrots

Roast until carrots are starting to shrivel, about 40-45 minutes. Taste one, they should be tender. Timing depends on your ovens and how thick you've cut the carrots. Just keep an eye on them the first time you make them.

Glaze carrots

When carrots are tender, combine both trays into one tray and toss with the maple syrup. Place back in the oven for 5 more minutes, adjust with more salt and pepper if desired. Serve hot.

Notes

If you want faster caramelization, bump the heat to 425°F, especially at the end but add the glaze only at the very end to prevent burning. Cooking time will also vary depending on whether you use a standard or convection oven. Convection roasts faster, so keep an eye on the carrots.

Foil or parchment? For the most color and caramelization, line your pans with foil instead of parchment. Parchment works fine and makes cleanup easy, but foil transfers heat more directly, helping the carrots brown a little better (but watch your timing).

Nutrition