These maple glazed carrots are a simple side dish that everyone will love. They’re sweet, sticky, a little bit spicy and always a crowd favourite. Plus they’re naturally dairy free, gluten free and vegan, making them perfect for larger gatherings with dietary needs.
Serve these alongside air fryer roast pork and some crispy smashed potatoes for a delicious and easy dinner.
When it comes to hosting a Sunday dinner or a special occasion like Christmas, the main dish usually gets all the attention while the sides are an afterthought. If you’re looking for a flavourful side that feels a bit special without adding a tonne of extra work, these maple glazed carrots are the perfect addition to your menu.
The carrots roast in a sweet, sticky and slightly spicy glaze that makes them deliciously addictive. They might even end up being the most popular dish on the table!
If you want a simple side that always impresses, then you need to dress your roasted carrots in this easy maple glaze. It’s so good you’ll be snacking on the carrots straight from the pan!
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Key Ingredients
You’ll just need a few simple ingredients to make these maple glazed carrots, many you probably have already in the pantry!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Dutch carrots – if you’re making this for a dinner party or Christmas then I love to use these baby carrots with tops as they look so good on the plate, but you can also use regular carrots cut into quarters.
- Maple syrup – make sure you’re using pure maple syrup (not maple-flavoured syrup) for the best flavour and caramelisation.
- Fresh thyme – I love the flavour of the thyme with the maple syrup, but you can also use rosemary which would work great. If you don’t have fresh herbs then you can use dried as a substitute, just reduce the amount to 1 teaspoon.
- Cayenne pepper – optional and skip if you’re not a fan of spice but just a little gives these carrots that delicious sweet and spicy flavour which is so good!
Step-By-Step Instructions
These carrots are super simple to make. You’ll need a mixing bowl and a baking dish. I just used my go-to baking dish which is 20 x 27 cm (10.5 x 7.5 inch). You want it big enough that the carrots are mostly in a single layer.
Step 1: Prep the carrots. If using Dutch carrots then you’ll need to give them a good scrub to get off any dirt. Cut off the tops, leaving a little stem if you like, and then cut any larger ones in half lengthways. You want all the carrots to be close to the same size for even roasting.
Step 2: Make the glaze. In a mixing bowl, mix together the glaze ingredients and then add the carrots, tossing well to coat them.
Step 3: Roast the carrots. Add the carrots to the baking dish and pour over any excess glaze from the bowl. Roast for 30 minutes, turning halfway, until the carrots are cooked through and lightly caramelised.
Step 4: Serve! Serve the carrots while warm with the excess glaze from the dish spooned over the top. Garnish with a little extra fresh thyme if you like.
Recipe FAQs
Yes! Just peel them and cut them into quarters lengthways. Try to keep the pieces similar in size so they roast evenly.
Yes, just spread the carrots across two baking trays so they stay in a single layer and roast properly.
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 10-15 minutes until warm or use the air fryer.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More vegetable side dishes:
Vegan Cauliflower Cheese Bake
Roasted Pumpkin Salad
Air Fryer Broccolini
Boulangère Potatoes
Maple Glazed Carrots
Equipment
Ingredients
- 2 bunches Dutch carrots
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 2 teaspoons fresh thyme leaves approx.
- 1 teaspoon salt
- ½ teaspoon black pepper
- Pinch of cayenne pepper to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Wash the Dutch carrots and trim the green tops, leaving a little stem if you like. Slice any larger carrots in half lengthways so they cook evenly.
- In a large mixing bowl, whisk together the maple syrup, olive oil, thyme, salt, black pepper and cayenne pepper.
- Add the carrots to the bowl and toss to coat evenly.
- Transfer the carrots to a baking dish and pour over any remaining glaze.
- Roast for 30 minutes, turning halfway, until the carrots are tender and lightly caramelised.
- Serve warm, spooning over the glaze from the baking dish.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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