Maple Roasted Carrots

Overhead close-up of roasted carrots piled on a white serving plate.

4.67 from 9 votes

Naturally sweet and perfectly caramelized, these oven roasted carrots are made with just a few simple ingredients and a hot oven. They're an easy, family-friendly vegetable side dish that works for everything from busy weeknights to holiday dinners.

Prep Time5

Cook Time22

Total Time27

Servings: servings

Calories: 182kcal

Chef: Jessica Randhawa

Ingredients

▢ 2 lb carrots - cut into 1½ inch pieces
▢ 2 tablespoons olive oil
▢ ¾ teaspoon kosher salt
▢ ½ teaspoon black pepper
▢ 2 tablespoons pure maple syrup
▢ Chopped parsley - to garnish

Instructions

Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper for easier cleanup.
Wash and peel the carrots, and slice them on a diagonal into 1½ inch pieces, trying to keep the pieces about the same size so they cook evenly.
Add the carrots to a large mixing bowl. Drizzle with 2 tablespoons of olive oil, then season with ¾ teaspoon of salt and ½ teaspoon of black pepper. Toss until every piece is lightly coated.
Spread the carrots out in a single layer on the prepared baking sheet, leaving a little space between each piece. If the pan looks crowded, divide the carrots between two pans.
Roast for 18 to 22 minutes, stirring once halfway through, or until the carrots are just tender and starting to brown on the bottoms.
Remove the pan from the oven and drizzle the carrots with maple syrup. Gently toss right on the pan to coat, then return them to the oven for 4 to 6 minutes more, or until the carrots are caramelized and fork tender.
Transfer to a serving dish, sprinkle with chopped parsley if using, and serve warm.

Notes

Doneness: Roasting time will vary depending on your oven and the size of your carrot pieces. Start checking around the 16-minute mark; the carrots are done when they're easily pierced with a fork and browned in spots.
Baby carrots: You can use baby carrots instead of slicing large carrots. Expect the total roasting time to decrease to about 12 minutes or so. Add the maple syrup during the last few minutes so it doesn't burn.
Maple swaps: Honey can be used in place of the maple syrup. Because honey browns quickly, keep an eye on the carrots during the final minutes of roasting.
Make it savory: For a less sweet version, skip the maple syrup and add garlic powder and dried thyme or rosemary with the oil, salt, and pepper.
Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet at 350°F until warmed through, or briefly in the microwave, adding a small drizzle of olive oil or maple syrup if they seem dry.

Nutrition

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