Do not underestimate these maple glazed carrots because they are full of sweet and savory flavors. This carrot recipe is the perfect side dish for holiday dinners, and weeknight dinners alike. The buttery maple syrup glaze is delicious.
Carrots by themself can sometimes be overlooked as a side dish, but I promise this carrots recipe will steal the show at the dinner table. Whole carrots or covered in a maple glaze made from fresh herbs, spices and of course, pure maple syrup.
They are packed with so much flavor and a great way to add vegetables to the Thanksgiving table. This combination of ingredients makes a sweet, spicy and earthy flavor that will surprise you with the amount of flavor, even picky eaters love them!
You only need a handful of ingredients to make this easy side dish! Jump down to the recipe card for exact measurements.
- Butter: grab unsalted butter for the best flavor. You can also use olive oil, vegan butter or ghee.
- Pure maple syrup: the sugar in the maple syrup caramelizes slightly while they roast and coats the carrots in the most delicious maple glaze. You can also use brown sugar if you have it on hand, or a mix of both.
- Garlic: fresh garlic is ideal, but garlic powder works well too.
- Spices: chili powder, salt, and pepper for a little heat.
- Herbs: fresh rosemary and fresh thyme leaves give these carrots an earthy flavor.
- Baby carrots: a bag of baby carrots makes this recipe easy (no cutting or peeling). You can also use larger carrots, like rainbow carrots or whole carrots, but the cook times may vary depending on the size of the carrots you use.
How to Make Maple Glazed Carrots
Here are the simple steps to make this delicious side dish. Jump down to the recipe card for the printable recipe.
- Whisk the melted butter in a medium bowl with the spices and herbs until combined. Add the baby carrots and toss well to coat them in the maple and seasoning then place carrots onto a large-rimmed baking sheet lined with foil or parchment paper.
- Bake the carrots with all the maple "sauce" for 40-45 or until the carrots are fork tender. Stir halfway through! Sprinkle with fresh parsley and/or red pepper flakes.
Frequently Asked Questions
These maple glazed carrots reheat really well! Store in an air-tight container and when you're ready to serve, heat in the microwave in 30 second increments or reheat in the oven at 350°F for 20 minutes or until heated through.
You can make this recipe ahead of time and store it in the fridge for up to 3-4 days. If you do this, reduce the cook time slightly so they don't overcook when you reheat them.
What to Serve with Maple Roasted Carrots
Roasted carrots make a great Thanksgiving side dish, so they go really well with side dishes like healthy sweet potato casserole, dairy-free mashed potatoes, turkey and gluten-free stuffing.
Make them as a side for your thanksgiving dinner (along with some of our other favorites Thanksgiving side dishes)
Throw them in the oven and serve them with a main course like roast chicken or beef tenderloin deluxe.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Thanksgiving Sides
- Gluten free cornbread stuffing
- Healthy sweet potato casserole
- The best Thanksgiving salad
- Dairy free mashed potatoes
Roasted Maple Carrots
- ¼ cup butter, vegan butter or ghee melted
- ¼ cup pure maple syrup
- 2 garlic cloves minced
- 1 teaspoon chili powder
- 1 tablespoon fresh chopped rosemary
- 2 teaspoons fresh chopped thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 pounds baby carrots room temperature *see notes
- More herbs for garnish if desired
- Preheat the oven to 425°F. Line a large baking sheet with aluminum foil, parchment paper or a silpat mat and set aside.
- In a medium-large bowl, combine the melted butter/ghee, maple syrup, chili powder, rosemary, thyme, salt and pepper and whisk well. Add the carrots to the bowl and toss to evenly coat.
- Pour the carrots onto the prepared baking pan and drizzle any remaining maple mixture on top. Arrange carrots into a single layer using a spatula.
- Bake in the preheated oven for 40-45 minutes, or until fork-tender, stirring halfway through.
- Sprinkle with additional rosemary and thyme before serving.
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