Simple and rustic, these maple roasted carrots are sweet and caramelized with maple syrup, thyme, and sage. A cozy no-fuss side dish with minimal cleanup.
I love a no-fuss side dish, and these oven-roasted carrots are ridiculously easy with minimal cleanup!
There's no need to spend extra time chopping - the carrots look gorgeous simply halved, and they taste amazing. Just throw everything into a baking dish and let the oven work it's magic.
Maple roasted carrots go with pretty much any meal - they’re super versatile. And to be honest, I’ll sometimes make a batch just for myself as a snack (no sharing involved, lol).
Key Ingredients
- Carrots - I prefer whole carrots because they're less processed and look prettier! My gut says you could use baby carrots as well. They may cook faster so check on them earlier.
- Olive oil - I buy mine at Costco so I rarely run out. I pour it into an oil dispenser and keep it near the stove for easy drizzling.
- Maple syrup - Adds a sweet maple flavor and encourages caramelization.
- Dijon mustard - For a tangy depth of flavor.
- Herbs - Thyme and sage give cozy, fall vibes!
- Garlic - Fresh garlic is best, but you can use jarred garlic for even less prep.
- Apple cider vinegar - White wine vinegar also works!
Instructions
These maple roasted carrots are SO easy to make!
- Prep carrots: I prefer to peel them since the peel has a bitter aftertaste. Cut them in half then throw them in the baking dish. No dicing required!
- Make sauce: In a medium bowl, whisk the remaining ingredients.
- Coat the carrots: Pour the mixture over the carrots and stir it around until all the carrots are coated.
- Roast: My carrots were on the thicker side so it took around 45 minutes for them to get fork-tender. If your carrots are on the thinner side, it may not take as long.
- Serve hot from the oven!
Recipe Tips
- If the carrots are very thick, you can slice the halves lengthwise again to make quarters.
- Roast until the carrots are fork-tender. If they're thin, they won't take as long. Mine were thick and took around 45 minutes.
- If you want to double this recipe, that's fine. Simply use a larger baking dish. Instead of an 8x8-inch, use a rectangular one.
Storage
If you have leftovers! I never do. 🙂
- Store leftover roasted carrots in an airtight container in the fridge for up to 5 days.
- I reheat them on a heatproof plate in the microwave.
Why won't my carrots get crispy?
These carrots are not supposed to get crispy! They're meant to cook in the sweet, flavorful sauce until they are tender and deepened in flavor. They should caramelize around the edges a bit.
More Side Dish Recipes:
- Maple Glazed Stovetop Carrots
- Grilled Carrots in Foil
- Roasted Green Beans and Carrots
- Honey Roasted Carrots and Parsnips
Oven Roasted Carrots
Equipment
- 8x8-inch glass baking dish
Ingredients
- 1 pound whole carrots
- 1½ tablespoons olive oil
- 1½ tablespoons maple syrup
- 1½ teaspoons dijon mustard
- ½ teaspoon kosher salt
- 1 teaspoon minced fresh sage
- 4 sprigs thyme, minced
- 1 garlic clove, minced
- 1½ teaspoons apple cider vinegar
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Peel the carrots, cut off the ends, then cut them in half cross-wise. Place the carrots in an 8x8-inch glass baking dish.
- In a medium bowl, combine the olive oil, maple syrup, dijon mustard, kosher salt, sage, thyme, minced garlic, and apple cider vinegar. Whisk to combine.
- Pour the maple mixture over the carrots and use a small spatula to move them around to coat the carrots.
- Roast for 35 to 45 minutes or until the carrots are fork-tender, stirring with a small spatula halfway through.
- Enjoy warm!
Nutrition
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