Roasted Carrots Maple Glaze (Printable)

Sweet glazed carrots roasted to tender perfection, enhanced with maple and warm spices.

# What You Need:

→ Vegetables

01 - 1 lb peeled carrots, cut into sticks or left whole if thin

→ Glaze

02 - 2 tbsp pure maple syrup
03 - 2 tbsp olive oil
04 - 1 tbsp unsalted butter, melted (optional)
05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper
07 - 1/4 tsp ground cinnamon (optional)

→ Garnish

08 - 1 tbsp chopped fresh parsley (optional)

# How To Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Place carrots in a single layer on the prepared baking sheet.
03 - Whisk together maple syrup, olive oil, melted butter (if using), sea salt, black pepper, and cinnamon in a small bowl.
04 - Pour the glaze over the carrots and toss gently to ensure even coating.
05 - Roast in the oven for 25 to 30 minutes, turning once halfway through, until carrots are tender and caramelized.
06 - Transfer carrots to a serving dish and sprinkle with chopped parsley if desired. Serve warm.

# Expert Tips:

01 -
  • The maple glaze caramelizes into sticky, glossy pockets of sweetness that make carrots taste nothing like rabbit food.
  • It takes ten minutes of actual work and comes together in one bowl—no stress, just results.
  • Works for weeknight dinners and fancy holiday tables without needing to apologize for how simple it is.
02 -
  • Don't skip turning the carrots halfway through—one side will caramelize beautifully while the other stays pale if you just leave them.
  • If your carrots look dry at the end, they've been in too long; start checking at 25 minutes, especially if they're thin.
  • The glaze sticks better if your pan is hot when the carrots go in, so don't rush the preheat step.
03 -
  • Room-temperature carrots roast more evenly than cold ones straight from the fridge, so pull them out five minutes before you start prepping.
  • If your maple syrup has crystallized or feels thick, warm it gently in the microwave for ten seconds before whisking—it blends into the glaze much easier.

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