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These Maple Roasted Carrots are the perfect blend of sweet, savory, and caramelized flavor. Roasted with butter, maple syrup, and herbs, they’re a simple side dish that tastes fancy enough for holidays but easy enough for any weeknight dinner.
Krissy’s Notes
I used to call this recipe Maple Orange Roasted Carrots, but honestly, the maple is what makes them shine. These carrots roast up beautifully and are tender on the inside with a caramelized glaze that clings to every bite. They’re proof that the simplest ingredients often make the best side dishes.
Carrots are one of those humble vegetables that are always around and rarely get enough credit. You can grab a huge bag at Costco, and they’ll last forever in the fridge. When roasted with real maple syrup, they transform into something completely irresistible because they are slightly sweet, buttery, and full of flavor.
These are my go-to when I need an easy side for roasted chicken, holiday ham, or a prime rib roast.
What You’ll Need To Make Them
You’ll find the complete recipe in the card below, but here’s what makes these maple roasted carrots so good:
- Carrots: Fresh, peeled, and sliced carrots work perfectly. Thicker slices give more texture; thinner ones caramelize faster.
- Maple syrup and fresh orange juice: The star of the recipe. Pure maple syrup adds deep, rich sweetness and the orange juice complements the natural flavor of the carrots.
- Butter, garlic, fresh thyme, salt and pepper: Balances the sweetness with just the right amount of depth by adding an earthy, aromatic touch.
How to Make Maple Roasted Carrots
Full instructions are below, but here’s the quick overview:
- Preheat and prep. Heat the oven to 425°F. Peel and slice the carrots into even pieces.
- Sauté. Melt butter in a large oven-safe skillet and sauté the carrots until they begin to soften and turn golden.
- Add flavor. Stir in maple syrup, orange juice, garlic, thyme, and a little salt and pepper.
- Roast. Transfer to the oven and roast for 10–15 minutes, stirring once, until tender and caramelized. I use a similar method when I make my Roasted Root Vegetables.
- Serve. Finish with extra thyme or a drizzle of maple syrup if desired.
Substitutions and Variations
- Add orange zest: A touch of fresh orange zest in addition to the orange juice pairs beautifully with maple.
- Use honey: If you’re out of maple syrup, honey is a good stand-in (just slightly sweeter).
- Add crunch: Top with chopped pecans or walnuts for extra texture.
Make Ahead and Storage
To make ahead: Prepare everything up to the roasting step, then refrigerate until ready to bake.
To store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat: Warm in the oven at 350°F or in a skillet until hot.
To freeze: Not ideal because roasted carrots tend to get soft once thawed.
Learn From Me
These tips can actually be applied to a variety of recipes.
- Don’t overcrowd the pan because it prevents caramelization.
- Use real maple syrup, not pancake syrup. The flavor difference is worth it.
- A sprinkle of flaky salt just before serving really makes them pop.
- They pair extraordinarily well with a savory side dish like my Gorgonzola Celery Root Mashed Potatoes.
Frequently Asked Questions
Here are a few questions I’ve gotten from readers.
You can. Baby carrots roast beautifully, but I much prefer the flavor of full sized carrots that have been peeled and sliced.
Absolutely. Swap the butter for olive oil or coconut oil.
They strike the perfect balance although mostly sweet because of the added sweetness of the maple syrup and because carrots and oranges are naturally sweet.
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Ingredients
- 2 pounds carrots peeled, tops trimmed, sliced
- 4 tablespoons butter
- 1/4 cup maple syrup
- 1/4 cup orange juice from about one whole orange
- 2 cloves garlic minced
- 1 tablespoon fresh thyme
- kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 425°F.
- In an oven safe skillet, cook 4 tablespoons butter and 2 pounds carrots (peeled, tops trimmed, sliced) over high heat until they begin to soften and turn golden brown.
- Add remaining ingredients, stir, and finish cooking in oven until desired tenderness is achieved, about 10-15 minutes. Serve hot.1/4 cup maple syrup, 1/4 cup orange juice, 2 cloves garlic, 1 tablespoon fresh thyme, kosher salt and freshly ground black pepper
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I adore roasted carrots and your recipe looks and sounds so good! I’ve got this on my list of recipes to try this fall.
I love how simple these carrots are to make. I’ve had maple carrots but not orange, I’d be up for trying some maple orange roasted carrots.
I know they’re just carrots but gosh are these delicious. That combo with maple and orange just does something magical to the carrots. Thanks for an awesome recipe.