Oven Roasted Carrots tossed with maple syrup and cooked until perfectly tender and caramelized. These easy to make roasted carrots are the perfect side dish to serve on a weeknight or for the holidays!
It seems I always have a bag of carrots in my fridge ready to be cooked or simply to be eaten raw. Carrots are inexpensive, healthy and very easy to prepare and roasting them intensifies their natural sweetness and flavor.
These oven roasted carrots always turn out incredibly delicious. A bit sweet, savory and perfectly tender, these roasted carrots are mouthwatering and always a favorite side dish.
Oven Roasted Carrots Ingredients
- Carrots – Washed, trimmed and sliced.
- Butter – You can use salted or unsalted butter.
- Pure Maple Syrup – Real maple syrup is the best option.
- Brown Sugar – I use light brown sugar.
- Salt – I love sea salt but use your preferred salt.
- Parsley – Chopped parsley is optional.
How To Make Maple Oven Roasted Carrots
- First, preheat the oven and line a rimmed baking sheet with aluminum foil for easy clean up.
- Trim and slice the carrots.
- Melt the butter in a pan or skillet over medium-low heat. Stir in the maple syrup and brown sugar and cook until the brown sugar melts. This only takes a couple of minutes.
- Add the carrots to the skillet and toss to coat. Season with salt.
- Transfer the carrots to the prepared sheet pan arranging them in a single layer.
- Roast, tossing once for 20 minutes or until tender and brown.
- Remove from the oven and serve, sprinkled with parsley if desired.
Do You Peel Carrots Before Roasting?
Keeping the peel on or off the carrots is up to your personal preference. Make sure you wash your carrots well, scrubbing any residual dirt that may be still attached to them.
How Long Does It Take To Roast Carrots?
It usually takes 20 minutes to roast carrots to tender perfection. Of course the time will vary depending on the size of the carrots and the oven temperature.
Welcome to Freaky Friday Fall Edition!
Freaky Friday is a secret blog hop created by my friend Michaela from An Affair From The Heart. For Freaky Friday each participant is randomly assigned to another blogger in the group – then we pick a recipe from their blog, make it and post it on a selected Friday – all at the same time! It is fun to see which talented blogger you get and finding out who had your blog, and which recipe they chose is always so exciting!
I got the inspiration for these amazing roasted carrots from my foodie friend Maddie from the blog Mildly Meandering!
Maddie has amazing recipes including a section dedicated to International recipes. I must admit, it was hard to pass her classic French Palmier Cookies (my oldest son’s favorite!), her tasty Japanese Udon Soup and her creamy Gouda Mac and Cheese but my love for maple syrup is strong so I decided to make her Maple Roasted Carrots. It wasn’t an easy decision to make as she has so many tasty recipes. Trust me, I will be making her Gouda Mac and Cheese pretty soon!
Hosting this year?
Which Thanksgiving Are You Hosting?
I wrote four complete menus so you can plan only the dinner you can actually pull off. Each one has its own shopping list, oven schedule and hour-by-hour plan.
✓
Cooking for 2–4
Menu 1 · Turkey breast, one oven, planned leftovers
✓
A classic dinner for 8–12
Menu 2 · Brined turkey, half the work done Wednesday
✓
A big crowd, 12–16
Menu 3 · Ham and slow cooker turkey; guests bring the rest
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Vegetarian guests
Menu 4 · Stuffed acorn squash with mushroom gravy
Free 40-page printable, with a thawing chart, a “What can I bring?” sheet and my fixes for when things go sideways.
Roasted Carrots Tips and Notes
- Slice the carrots evenly. You want to make sure the carrots are all about the same size for even cooking.
- If the carrots are too big, slice them in half lengthwise.
- Glazed carrots are the perfect easy side dish to serve during the holidays. I love serving them with this Prime Rib Roast recipe, Roasted Turkey or Slow Cooker Ham.
Maple Oven Roasted Carrots
Ingredients
- 2 pounds carrots, washed and peeled *see notes
- 6 tablespoons butter, cut into small pieces
- 1/4 cup pure maple syrup
- 2 tablespoons brown sugar
- Salt to taste
- 1 tablespoon chopped parsley, (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with aluminum foil
- Trim and slice the carrots diagonally into 1 1/2-inch thick slices.
- In a large pan or skillet over medium-low heat, melt the butter. Stir in the maple syrup and brown sugar and cook until the sugar has melted, about 2 to 3 minutes.
- Add the carrots and toss to combine. Season with salt to taste.
- Transfer the carrots to the prepared baking sheet arranging them in one layer for even cooking.
- Place in the oven and roast tossing once, for 20 to 24 minutes or until the carrots are fork tender. Remove from the oven.
- OPTIONAL: For crispier, brown edges, place the sheet pan under the broiler (high heat) for 2 to 3 minutes.
- Remove from the oven and serve, sprinkled with parsley if desired.
Chef’s Notes
- You can roast the carrots unpeeled if you prefer.
Nutrition
Take a look at all of our Fall 2019 Freaky Friday Recipes:
- An Affair from the Heart – Instant Pot Vegetable Beef Soup
- A Grande Life – Easy Beer Cheddar Dip
- Aunt Bee’s Recipes – Three Cheese Roast Beef Sliders
- Bowl Me Over – Crock Pot Pumpkin Butter Recipe
- Healing Tomato – Stuffed Acorn Squash
- Hostess at Heart – Caramel Apple Pie Snack Mix
- House of Nash Eats – Slow Cooker Applesauce Pulled Chicken Sandwiches
- LeMoine Family Kitchen – White Cheddar Broccoli Stuffed Baked Potatoes
- Lemon Blossoms – Maple Oven Roasted Carrots
- Life, Love & Good Food – Pasta Fagioli Soup Recipe
- Mildly Meandering – Saffron Rice
- Soulfully Made – Salted Dark Chocolate Orange Cookies
- Take Two Tapas – Margarita Pizza Pull Apart Bread
- The Speckled Palate – Halloween Peanut Butter Chocolate White Chocolate Chip Cookies
- West Via Midwest – Easy Garlic Parmesan Chicken Wings
- Who Needs a Cape? – Roasted Red Pepper and Artichoke Tapenade
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