Maple

By Andy Baraghani

4.6

(75)

Active Time

10 minutes

Total Time

1 hour

These are the glaziest roasted carrots you’ll ever eat. This easy recipe requires minimal prep time and tending to, making it a strong choice for a lazy weekend supper or as a side dish during a holiday feast—whether it's Easter, Rosh Hashanah, Christmas, or Thanksgiving. With their sweet-hot kick, these glazed carrots compliment everything from sweet potatoes to lamb, ham to green bean casserole.

Leave the baby carrots for another day and look for long, slender carrots without many cracks or roots, ideally with their green tops still attached. Brown sugar and maple syrup play up the root vegetable's natural sweetness, but can make a mess of a baking tray, so be sure to line it well with foil, not parchment paper, for easy cleanup. Roasting in a single layer in a hot oven helps ensure perfectly cooked carrots with lightly crispy edges, instead of a soft, limp texture. Just keep an eye on them as they near the end of the cooking time since that sugar can darken quickly. Adding a bit of flaky salt as a final garnish helps balance the sweetness.

If you’re looking for an even simpler weeknight roasted carrot recipe with olive oil and black pepper, head this way.

4 servings

2

6

⅓

⅓

¾

Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).

Spread out carrots on foil. Evenly top with butter, brown sugar, syrup, and red pepper flakes. Season with kosher salt and toss to combine.

Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with sea salt (if using). Editor's note: This recipe was originally published in November 2018. For more of our best carrot recipes, head this way →

How would you rate Maple-Roasted Carrots ?

Leave a Review

Theses were way too sweet for me.

Mandy

Los Angeles

4/27/2023

A bit too sweet for my taste, but a fun and easy recipe to try once

Anonymous

2/14/2023

My husband has burned these twice! What are we missing?We can tell they would be fabulous if not blackened, but what happens obviously has escaped hubby's vision in the oven. I'm not sure I want him to try again.

Anonymous

Erie PA

1/1/2023

Can I travel, make ahead?

Anonymous

Milford CT

11/19/2022

These are my favorite carrots to make for EVERYONE. My husband and toddler who are anti-veg eat these, my mom who only eats veg thinks these are a treat - they’re the best. Agree with others that they do end up super sweet, but like, who cares. Salt to taste after and you’ll be *chefs kiss* My favorite for the Thanksgiving table!For those asking about reheating, I toss them back in the oven with a few smaller cubes of butter for 15. Avoid the microwave since they’ll go limp (boo).

Kaitlin

Detroit

11/9/2022

Fabulous!Asking again if these can be made in advance and reheated. If so, what's the best reheating method?

ShelleyMae

10/17/2022

These were phenomenally good. For context, I would describe myself as somebody who does not like cooked carrots. That said, I loved these. I had bought some fresh carrots at a local farmers market and then went looking for a recipe that used ingredients I already had to make something for my daughter, who does like them. Once they were done I thought I'd have a "taste" that got progressively more, well, greedy.If you think the inclusion of the red paper flakes is weird, let me assure you t hat the blend of that heat with the overall sweetness really pairs well. Based on using this for a weekend dinner on Sunday, I've decided that I'm making them for Thanksgiving dinner when my extended family comes over.

John O

Massachusetts

10/11/2022

Delicious. I used 3 lbs. of carrots and there was still a lot of sauce. Will think about the garlic.

Anonymous

Luxembourg

4/5/2022

These are absolutely delicious!! I made them exactly as written and everyone loved them. I may try adding garlic like some of the other commenters suggested the next time around, but it's fantastic as written.Also, I made these several hours in advance and popped them back in the over right before serving with no issues.Great recipe, thank you, Andy!

Amy

New York, NY

3/3/2022

Fantastic recipe. Agree with cutting back on sugar to 1/4 cup. Also agree with adding garlic and adding extra pepper flakes. Made this for New Years and did not have any any left.

Anonymous

Murfreesboro, TN

1/2/2022

Delicious! The sauce is abundant - use more carrots. One has all the ingredients in the pantry....except, of course, the carrots. I used whole carrots, peeled, cut into 2" pieces. Raw carrots are hard, but a Cutco knife will make the job easy. Whole carrots are much more flavorful than the mini, processed carrots.

Andrea Taylor

Chicago, IL

12/5/2021

Can these be made ahead and reheated?

ShelleyMae

10/10/2021

Five Stars!!!

Anonymous

Tulsa OK

4/4/2021

Excellent recipe! I would decrease brown sugar to 1/4c. I added a crushed garlic clove also. I would definitely make again!

Michael

Mpls, MN

4/4/2021

Really good, but a little too sweet (even for a sweet tooth). The sea salt was a must. Would definitely make again but would cut back on the brown sugar. Also only took me 40 minutes to cook before the sugars started to turn. I added a couple of crushed garlic cloves, which was nice.

Anonymous

10/31/2020