Why You’ll Love This Recipe
This recipe is simple yet elegant, making it perfect for both weeknight meals and special occasions. Roasting brings out the carrots’ natural sugars, and the glaze adds a delicious boost of flavor. It’s quick to prepare, kid-friendly, and pairs well with a wide range of mains—from roasted meats to plant-based dishes. Plus, it’s easy to scale up for a crowd or adjust based on your flavor preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds carrots, peeled and cut into sticks or left whole if small
2 tablespoons olive oil or melted butter
¼ cup maple syrup or honey
1 tablespoon brown sugar (optional, for extra caramelization)
1 tablespoon balsamic vinegar or apple cider vinegar
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme (optional)
Directions
- Preheat oven: Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the carrots: Peel and cut carrots into evenly sized sticks or leave whole if they’re thin.
- Mix the glaze: In a bowl, whisk together olive oil or melted butter, maple syrup (or honey), brown sugar, vinegar, salt, pepper, and thyme if using.
- Coat the carrots: Toss the carrots in the glaze mixture until evenly coated.
- Roast: Spread the carrots in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping once halfway through, until tender and caramelized.
- Glaze again (optional): For extra shine and flavor, brush with any remaining glaze during the last 5 minutes of roasting.
- Serve: Transfer to a serving platter and garnish with extra thyme or a sprinkle of sea salt if desired.
Servings and Timing
Serves 4–6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
- Swap maple syrup with honey or agave for a different sweetness profile.
- Add a pinch of cinnamon or nutmeg for warm spice.
- Use orange juice in the glaze for a citrus twist.
- Add chopped fresh parsley or dill before serving for a fresh finish.
- Toss in toasted nuts like pecans or almonds for crunch.
- Use rainbow carrots for a colorful presentation.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through, or microwave in short bursts. Avoid freezing, as the texture may become mushy upon thawing.
FAQs
Can I use baby carrots?
Yes, baby carrots work well—just adjust roasting time slightly depending on size.
Can I make this dish ahead of time?
You can roast the carrots ahead and reheat before serving, though they’re best fresh.
Do I need to peel the carrots?
Peeling is optional if the skins are thin and clean, but it enhances appearance and texture.
What’s the best vinegar to use?
Balsamic vinegar adds rich depth, but apple cider vinegar or red wine vinegar also work.
Can I use frozen carrots?
Fresh is best for roasting, as frozen carrots can become soft and watery.
How do I prevent the glaze from burning?
Roast at 400°F and avoid overcrowding the pan. Brush on extra glaze at the end if needed.
Can I make these without sugar?
Yes, omit brown sugar and use just maple syrup or honey, or reduce overall sweetener.
What protein pairs well with glazed carrots?
They’re great with roasted chicken, pork, beef, or plant-based mains like lentil loaf or tofu.
Can I make these vegan?
Yes, use maple syrup and olive oil instead of honey and butter.
Are these carrots kid-friendly?
Absolutely. The sweet glaze and soft texture make them appealing to kids.
Conclusion
Glazed Roasted Carrots are a simple yet stunning side dish that elevates any meal with their vibrant color and naturally sweet flavor. Whether you’re serving them for a festive holiday dinner or an everyday family meal, they’re easy to prepare, versatile, and always a hit. Enjoy the perfect blend of roasted tenderness and caramelized glaze in every bite.
PrintGlazed Roasted Carrots
Glazed Roasted Carrots are a flavorful side dish featuring tender carrots roasted to perfection and coated in a sweet-savory glaze, ideal for both holiday feasts and everyday dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds carrots, peeled and cut into sticks or left whole if small
- 2 tablespoons olive oil or melted butter
- ¼ cup maple syrup or honey
- 1 tablespoon brown sugar (optional, for extra caramelization)
- 1 tablespoon balsamic vinegar or apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cut the carrots into evenly sized sticks, or leave whole if they are thin.
- In a bowl, whisk together olive oil or melted butter, maple syrup or honey, brown sugar (if using), vinegar, salt, pepper, and thyme if using.
- Toss the carrots in the glaze mixture until evenly coated.
- Spread the carrots in a single layer on the prepared baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
- Optional: Brush with remaining glaze during the last 5 minutes of roasting for extra shine and flavor.
- Transfer to a serving platter and garnish with extra thyme or a sprinkle of sea salt if desired.
Notes
- Use rainbow carrots for a visually stunning dish.
- Peeling carrots enhances texture and presentation but is optional if carrots are young and clean.
- Add cinnamon or orange juice to the glaze for extra warmth or brightness.
- Avoid overcrowding the pan to ensure proper caramelization.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 120
- Sugar: 10g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
