Maple glazed carrots are a simple, four-ingredient side dish that comes together in about 30 minutes and tastes remarkably like vegetable candy. The carrots are baked in the oven until the maple glaze caramelizes and coats each piece, bringing out their natural sweetness. The result is a side dish that is crisp and golden on the outside, soft and tender on the inside, and hard to resist.
There is real beauty in simplicity when it comes to cooking. The recipes that get made on repeat are often the ones that rely on ingredients already on hand, and these carrots with maple glaze fit that description perfectly. With just carrots, butter, maple syrup, and salt, they are a breeze to put together. Whether for a weeknight dinner or a standout holiday side, glazed maple carrots are a low-effort vegetable dish that even picky eaters tend to enjoy.
Ingredients and Substitutions
The recipe calls for four ingredients, but there is some flexibility in how you approach them.
- Carrots. Whole carrots are preferred because they taste better than baby carrots, though baby carrots can be used if that is what you have. Carrots can be cut into whatever shapes you like, but keep in mind that smaller pieces bake faster.
- Butter. Olive oil or avocado oil can be substituted, but butter adds significantly to the overall flavor of the dish.
- Maple syrup. Only pure maple syrup should be used. Substitutions are not recommended. For an alternative, honey-roasted carrots are suggested.
- Salt. Fine sea salt is used to season the carrots.
How to Make Glazed Maple Carrots
The first and most time-consuming step is peeling and cutting the carrots. This can be done up to two days in advance; store the prepared carrots in an airtight container in the refrigerator to make cooking easier later.
Next, melt the butter in a small bowl and stir in the maple syrup. Pour this mixture over the prepared carrots, add the sea salt, and stir until the carrots are evenly coated.
Spread the maple carrot mixture in an even layer on a lightly greased baking sheet. Roast in a preheated oven set to 425 degrees Fahrenheit (218 degrees Celsius) for 25 to 30 minutes, or until the carrots just begin to brown, stirring once halfway through.
For extra caramelization, broil the carrots for the last 30 to 60 seconds of baking. This helps the glaze really caramelize and gives the outsides a golden brown, crispy finish. Watch them closely during broiling, as they can go from perfectly browned to ruined very quickly.
A Note on Roasting Time
Roasting time depends heavily on the size of the carrots. Adjust accordingly and check them often, especially if they have been cut into smaller pieces.
Serving Suggestions
Serve the glazed maple carrots right away alongside your favorite dinner recipes. They make a perfect side dish for holidays, served with slow cooker pot roast or meatloaf. For a weeknight dinner, they pair well with pistachio chicken or buttermilk chicken.
Storage
Store leftover maple carrots in an airtight container in the refrigerator for up to 5 days. Reheat in the oven, on the stovetop, or in the microwave.
Frequently Asked Questions
What type of maple syrup is best to use?
Only pure maple syrup should be used, not pancake syrup, for the best flavor. Grade A or B both work well.
Can I use baby carrots instead of whole carrots?
Yes, baby carrots can be used. However, they are not as flavorful as whole carrots, so keep that in mind.
How do I keep the carrots from getting mushy?
Bake them in a single layer so moisture can escape and steam does not build up. Also, do not over-bake. Broiling at the end helps brown them without extending cooking time too much.
Should I peel the carrots?
For the best texture, peel the carrots.
Can I make maple glazed carrots ahead of time?
These are best served fresh from the oven. While you cannot bake them ahead of time, you can prep the carrots by peeling and cutting, then store them in the refrigerator until ready to bake and serve.
What herbs or spices pair well with maple glazed carrots?
For added flavor, cinnamon, thyme, rosemary, or a pinch of cayenne pepper all pair well with this recipe.
Recipe Details
- Course: Side Dish, Vegetables
- Cuisine: American
- Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 8 servings
- Calories: 85 kcal
- Author: Laura Sandford
- Cost: $3
Equipment
- Measuring spoons
- Measuring cups
- Glass batter bowl
- Spatula
- Baking sheet
Ingredients
- 2 pounds carrots
- 2 Tablespoons salted butter
- 2 Tablespoons pure maple syrup
- 1 teaspoon fine sea salt
Instructions
- Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius). Lightly grease a large baking sheet.
- Peel the carrots and cut them into ½-inch thick circles. Transfer the carrots to a large bowl.
- Melt the butter in a small bowl, then add the maple syrup and stir to combine. Stir the butter and syrup mixture into the carrots until they are evenly coated.
- Sprinkle in salt and stir.
- Spread the carrots in an even layer on the prepared baking sheet and roast in the preheated oven for 25 to 30 minutes, depending on the size of your carrots, or until carrots just begin to brown, stirring once halfway through.
- Broil for 30 to 60 seconds at the end of baking time. This caramelizes the glaze and makes the outsides golden brown and crispy. Watch them carefully because they brown very quickly.
Notes
Ingredient Notes/Substitutions: Whole carrots are preferred over baby carrots for flavor, but baby carrots can be used. Carrots can be cut into any shape, but smaller pieces bake faster. Olive oil or avocado oil can replace butter, though butter adds more flavor. Only pure maple syrup should be used. For added spice, cinnamon, thyme, rosemary, or a pinch of cayenne pepper pair well.
Storage: Store leftover carrots in an airtight container in the refrigerator for up to 5 days. Reheat in the oven, on the stovetop, or in the microwave.
Freezing: Freezing leftovers is not recommended because the texture of the carrots changes after freezing.
Nutrition
Serving: 0.25 cup | Calories: 85 kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 392mg | Potassium: 375mg | Fiber: 3g | Sugar: 8g | Vitamin A: 19032 IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 0.3mg
