Roasted Carrots Maple Glaze (Printable)

Tender roasted carrots coated in a maple syrup glaze for a flavorful side dish.

# What You Need:

→ Vegetables

01 - 1 pound carrots, peeled and cut into sticks or whole if thin

→ Glaze

02 - 2 tablespoons pure maple syrup
03 - 2 tablespoons olive oil
04 - 1 tablespoon unsalted butter, melted (optional)
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon ground cinnamon (optional)

→ Garnish

08 - 1 tablespoon chopped fresh parsley (optional)

# How-To:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Place the carrots in a single layer on the prepared baking sheet.
03 - Whisk together maple syrup, olive oil, melted butter (if using), salt, pepper, and cinnamon in a small bowl.
04 - Pour the glaze over the carrots and toss to coat evenly.
05 - Roast for 25 to 30 minutes, turning once halfway through, until tender and caramelized.
06 - Transfer to a serving platter, sprinkle with chopped parsley if desired, and serve warm.

# Expert Tips:

01 -
  • Takes barely 40 minutes from start to finish, and most of that is hands-off roasting time.
  • The maple glaze caramelizes at the edges while keeping the centers tender, giving you two textures in one bite.
  • Works as a side for holiday dinners, weeknight meals, or even cold the next day in a salad.
02 -
  • Don't skip tossing halfway through roasting—this is the one thing that keeps the glaze from burning on the bottom while staying tender inside.
  • If your oven runs cool, the carrots might need closer to 35 minutes; start checking at 25 and you'll learn your own oven's personality quickly.
03 -
  • If the glaze looks too thick before roasting, thin it with a splash of water or a bit more olive oil—it should coat the carrots but pour freely.
  • Watch the edges during the last five minutes of roasting; if they're browning too fast, cover the pan loosely with foil.

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