Maple Glazed Carrots
Maple Glazed Carrots is the recipe that will totally change your mind about carrots! Roasted carrots with a buttery maple glaze is a show-stopping side dish for any holiday meal.
Candied carrots or glazed carrots are a great side dish for just about any meal. This easy side dish recipe has incredible flavor and gets a healthy upgrade with maple syrup over brown sugar and using olive oil along with the butter.
Ingredients Needed for Maple Glazed Carrot Recipe
- Carrots
- Olive Oil
- Butter
- Pure Maple Syrup
- Dried Chili Flakes: black pepper works well too.
- Flake Salt
- Fresh Rosemary: Fresh thyme or fresh parsley or your favorite fresh herbs can be substituted.
How to Make Maple Glazed Carrots
- Scrub carrots and peel if desired. Slice of about 1/4 inch from the ends to remove the tops. Slice carrots on the diagonal into about 3 inch pieces. Large pieces can be cut in half.
- Line a rimmed baking sheet with 2 layers of heavy duty aluminum foil.
- Melt butter and mix with olive oil and maple syrup.
- Place carrots onto the aluminum foil pan and pour the maple syrup mixture over the carrots, toss to coat. Sprinkle with chili flakes.
- Bake carrots for 50 minutes to 1 hour, stirring every 20 minutes until carrots are tender and sauce is caramelized.
- Spoon carrots onto a serving dish and garnish with flake salt and fresh rosemary.
Recipe Notes
- Storage: Store leftover carrots in an airtight container in the refrigerator for 2-3 days.
- Reheat: Cook carrots in a pan over medium heat, stirring occasionally until heated through.
- Occasions: Serve glazed carrots as the perfect side dish for Thanksgiving dinner, Christmas dinner, Easter dinner or any special occasion meal.
More Vegetable Side Dishes You Will Love
Maple Glazed Carrots are easy enough for a weeknight dinner and delicious enough to add to any holiday table. Oven roasting brings out the natural sweetness of the carrots and makes them perfect to serve along with your favorite proteins like ham, turkey or beef.
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Maple Glazed Carrots
Ingredients
- 2 pounds carrots
- 1/3 cup pure maple syrup
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 teaspoon dried chili flakes
- 1 teaspoon flake sea salt or kosher salt
- 1 tablespoon fresh rosemary chopped fine
Instructions
- Preheat oven to 400°.
- Scrub carrots and peel if desired. Slice of about 1/4 inch from the ends to remove the tops. Slice carrots on the diagonal into about 3 inch pieces. Large pieces can be cut in half.
- Line a rimmed baking sheet with 2 layers of heavy duty aluminum foil.
- Melt butter and mix with olive oil and maple syrup.
- Place carrots onto the aluminum foil pan and pour the maple syrup mixture over the carrots, toss to coat. Sprinkle with chili flakes.
- Bake carrots for 50 minutes to 1 hour, stirring every 20 minutes until carrots are tender and sauce is caramelized.
- Spoon carrots onto a serving dish and garnish with flake salt and fresh rosemary.
Notes
- Storage: Store leftover carrots in an airtight container in the refrigerator for 2-3 days.
- Reheat: Cook carrots in a pan over medium heat, stirring occasionally until heated through.