Tender sliced carrots are tossed in a rich maple glaze and roasted until crispy! These maple glazed carrots are so simple to make yet festive enough to serve for a holiday side dish!
I love carrots! Especially roasted carrots. In fact, I’m pretty sure I make them at least once a week so you could say I’m a bit of an afficionato when it comes to thee little guys. And these brown butter maple glazed carrots are absolutely amazing! What’s so special about them? First, the brown butter! Ohhh my lanta! If you know, well then…you know. And if you don’t know…then get ready for an insanely flavorful ride for your taste buds! Second, maple syrup. It adds so much sweetness and helps bring out the natural sweetness of your carrots too! And third, caramelization. My absolute favorite part about these carrots are the crispy caramelized bits that just take this dish to a whole other level!
So basically, whether you’re serving these for a simple weeknight meal or adding it to your list of Thanksgiving side dishes, these carrots are about to become your new favorite recipe!
Ingredients for Maple Glazed Carrots
- Carrots: Look for carrots that are similiar in size to ensure an even roasting time. (I try to find carrots that are medium – smaller in size so they take less time to cook.)
- Butter: Use unsalted butter for the best results. (We’ll be cooking the butter beforehand to turn it into rich and decadent brown butter!)
- Maple syrup: Always use the real stuff!
- Salt & pepper: Essential ingredients for every recipe.
- Fresh thyme sprigs: Used for garnish. (Not a fan of thyme? Try using fresh rosemary instead.)
We try to eat as organic as possible in our house, which is why I love shopping at Sprouts for all of my ingredients. Horizon organic butter, carrots, maple syrup – you name it, they’ve got it! Plus I’m always so impressed by how great my body feels after filling it with good quality foods too. So if you have a Sprouts near you, I’d mosey on over and pick up all your favorite organic fixings to create the best Thanksgiving spread this year!
What’s so special about brown butter?
Brown butter adds a nutty and deep caramelized flavor to your dish that just can’t be achieved with regular melted butter.
Ok so how do I make brown butter?
Easy! Just melt your butter in a pan over medium heat. Then once it starts to bubble, start whisking your butter until it changes color. (It will turn golden brown and have a very sweet aroma.)
So easy right?! Trust me loves, you don’t want to skip this step! It makes a huge difference in flavor!
How to Roast Carrots in the Oven
Roasted carrots are the best side dish in my opinion! Whether we’re roasting some for a quick meal or dressing them up for an elegant holiday dinner, these carrots are sure to be a hit!
- Preheat your oven. Turn your oven on to 425 degrees and line a baking sheet with parchment paper.
- Prepare your carrots. Wash and dry your carrots. Then cut them diagonally into slices. (We want about 1/2 inch thick slices. Note: The thinner your slices are, the quicker your carrots will cook.)
- Make the sauce. Heat your butter over medium heat on the stove. Once it starts bubbling, whisk your butter until it turns golden brown. Then add your maple syrup and garlic and stir.
- Roast. Pour half your sauce over the carrots and toss them to coat. Then spread them out on your prepared baking sheet and roast for 15-20 minutes. (Make sure they’re not touching or overlapping for the best results.) Start checking your carrots around 10 minutes to make sure they aren’t burning. (Depending on the size of your slices, they might need to cook for another 5 minutes.)
- Drizzle, garnish & serve! Once done, drizzle your remaining sauce over the carrots or serve the sauce on the side. Garnish them with fresh thyme sprigs and serve.
FAQ’s for Making Maple Glazed Carrots
- Do I need to peel my carrots before roasting? No. Peeling your carrots gives them a more “finished” and clean look but it’s not needed. If you don’t peel your carrots, make sure to scrub them vigorously before cooking to get rid of any dirt in their nooks & crannies.
- Do I have to brown the butter? YES! Browning your butter makes all the difference!
- Can I use baby carrots instead? Absolutely! I would add 5-10 more minutes to your cooking time and start checking them around the 15 minute mark.
- Can I double this recipe for a larger group? Yes! I would suggest cooking your carrots on 2 separate pans so they’re not overcrowding and still cook evenly. (They might need to cook a little longer too. I would start checking them at 15 minutes and decide from there.)
Why You’ll Love This Oven Roasted Carrot Recipe
- A hassle free side dish! Just chop, make your sauce, toss and roast!
- Perfectly sweet & savory! Sweet notes from your maple syrup combine with your rich & buttery flavors to create a dish exploding with tasty goodness!
More side dish recipes you might like:
- Citrus & Pomegranate Kale Salad
- Honeynut Squash Wedges with Maple-Yogurt Sauce
- Apple, White Cheddar & Toasted Pean Kale Salad
- One Pot Mac & Cheese
[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]
Brown Butter Maple Glazed Carrots
- 1 lb. carrots
- 2 Tbsp butter
- ¼ cup maple syrup
- 1 garlic clove, minced
- 2 Fresh thyme, for garnish
- Salt & pepper, to taste
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
- Then wash and dry your carrots and cut them diagonally into ½ inch slices. Place your carrots in a bowl and set them aside.
- Next heat your butter in a pot over medium heat. Once it's melted, start whisking the butter until it bubbles and changes color to golden brown (about 2-3 minutes). Then whisk in your maple syrup and garlic. Pour half your sauce over your carrots and toss to coat.
- Spread your carrots out on your prepare baking sheet and season them with salt and pepper. Bake for 15-20 minutes or until easily pierced with a fork. (I'll usually start checking them around 10-13 minutes to make sure they're not burning.)
- Once done, drizzle your remaining sauce over your carrots or serve the sauce on the side. Garnish with fresh thyme sprigs and serve.