If your family avoids carrots like mine sometimes does, this recipe is about to change that. My husband usually runs from anything that smells like sweetened veggies, but these maple roasted carrots had him coming back for seconds. Sweet, tangy, and full of flavor, they’re perfect for weeknight dinners, holiday tables, or even a date night at home. Bonus? They’re ridiculously easy to make and require just a few simple ingredients.
Why You’ll Love These Maple Roasted Carrots:
- Sweet & Tangy Flavor: The maple syrup, coconut sugar, and Dijon mustard glaze creates a balance of sweetness and tang.
- Kid-Friendly: Even my most reluctant vegetable eaters happily devoured them.
- Easy & Foolproof: Minimal prep, hands-on time is under 10 minutes, and everything roasts in the oven.
- Versatile: Pair with roasted chicken, pork, or serve on a holiday table.
Ingredients:
▢ 3 lbs carrots, sliced (or left whole if skinny)
▢ 2 tablespoons extra virgin olive oil
▢ Kosher salt & freshly cracked black pepper
▢ 3 tablespoons melted butter
▢ 1 ½ tablespoons coconut sugar
▢ ¼ cup (72g) maple syrup
▢ 1 heaping tablespoon Dijon mustard
▢ 2 teaspoons apple cider vinegar
▢ 2 garlic cloves, grated
▢ Flaky sea salt for finishing
▢ Optional: pinch of red pepper flakes, fresh parsley for garnish
Instructions:
- Preheat oven to 425ºF / 218ºC. Line two sheet pans with parchment paper.
2. Peel and slice carrots.
3. Toss carrots with olive oil, salt, and pepper. Spread evenly on sheet pans. Roast 30–35 minutes until browned and tender.
4. While roasting, whisk together melted butter, coconut sugar, maple syrup, Dijon mustard, apple cider vinegar, grated garlic, and red pepper flakes.
- Remove carrots from oven, pour glaze over them, toss to coat, and roast an additional 10 minutes until caramelized.
- Finish with flaky sea salt and parsley if desired. Serve immediately.
Tips for Perfect Maple Roasted Carrots:
- Uniform Sizing: Slice carrots evenly to ensure even roasting.
- Don’t Skip the Glaze: It’s the flavor bomb that makes these carrots irresistible.
- Oven Placement: Use two racks to avoid overcrowding. Caramelization is key!
Variations:
- Add fresh thyme or rosemary for an herby twist.
- Swap maple syrup with honey for a different sweetness profile.
- Toss with toasted pecans or walnuts for added crunch.
Why These Are Great for Holiday Tables & Weeknights:
These carrots are simple enough for busy moms like me who have kids underfoot but fancy enough for holiday dinners. Pair them with baked BBQ drumsticks, or any fall comfort meal.
FAQ:
Q: Can I make these in advance?
A: Yes! Roast the carrots, store them in an airtight container, and reheat in the oven before serving.
Q: Can I use frozen carrots?
A: Fresh carrots work best for roasting. Frozen may release too much moisture and won’t caramelize as nicely.
Q: Can I make this on a sheet pan for just 1–2 servings?
A: Absolutely. Just reduce quantities proportionally and adjust roasting time slightly.
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Maple Roasted Carrots
- Total Time: 55 minutes
- Yield: 6 1x
Description
Sweet, tangy maple roasted carrots that even picky eaters love. Perfect for weeknights or holiday dinners!
Ingredients
- 3 lbs carrots, scrubbed, peeled, and cut into sticks (like fries or long pieces)
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly cracked black pepper
- 3 tablespoons melted butter
- 1 1/2 tablespoons coconut sugar
- 1/4 cup (72g) maple syrup
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 garlic cloves, grated
- Flaky sea salt for finishing
- Optional: chopped parsley for garnish
Get Recipe Ingredients
Instructions
-
Preheat the oven to 425ºF (218ºC).
-
Spread carrots across two sheet pans topped with parchment paper, drizzle with olive oil, season with salt and black pepper, and rub to coat evenly. Roast 30–35 minutes without stirring until tender and browned in spots.
-
While roasting, make the glaze: melt butter, stir in coconut sugar, then add maple syrup, Dijon mustard, vinegar, and grated garlic. Whisk to combine.
-
Remove carrots from the oven, pour glaze over, and toss with a silicone spatula. Roast for another 10 minutes until caramelized.
-
Sprinkle flaky sea salt and parsley before serving.
Notes
Perfect for Thanksgiving, Christmas, or any cozy fall dinner.
Can roast thicker carrots first and smaller ones later if needed.
Leftovers keep well in the fridge and reheat beautifully.
- Prep Time: 10
- Cook Time: 45
- Category: Side
- Method: Baked
- Cuisine: American
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