Maple Orange Roasted Carrots, with pure maple syrup, orange, and herbs, are an easy carrot side dish that is perfect for any dinner or holiday feast.
Maple Orange Roasted Carrots are one of those easy carrot side dish recipes. Carrots are a fantastic vegetable to keep on hand because they are inexpensive (hello, massive bag at Costco) and they have a very long shelf life if kept refrigerated. I would definitely consider these oven roasted carrots a perfect side dish for fall and winter. It’s this time of year that is reserved for root vegetable side dishes like a big pan of Roasted Root Vegetables or some heavenly Gorgonzola Celery Root Mashed Potatoes.
I knew I wanted to make some kind of maple glazed carrots or orange glazed carrots and I couldn’t decide which version sounded better, so I combined the flavors and that’s how I ended up with this version of roasted carrots. I will admit that I cut them thinner than I usually do which made the final oven roasted carrots super thin, but it also cut down on their cooking time. The thickness of the cut is completely personal preference.
How to roast carrots:
- You can use whole peeled carrots or baby carrots. If using whole, slice the carrots diagonally in thick slices. Keep in mind that the carrots will shrink while cooking so you may want to make the slices big.
- To make basic oven roasted carrots, toss the carrots in a bowl with the olive oil, salt, and pepper. If you want to add extra flavors, add other complementary ingredients like honey or maple syrup to turn them into maple glazed carrots, or you can add elements of orange like I did to turn them into orange glazed carrots.
- You can start the carrots off on the stovetop like I did or just transfer them to a sheet pan in a single layer and roast in the oven for 20 minutes, until browned and tender.
Kitchen tools used to make these Maple Orange Roasted Carrots:
Cutting Board: These are my go-to cutting boards. They are super easy to clean, never hold a smell (onion transferred to apple is gross), and because they are so thin, they are really easy to store.
Knives: There is nothing more frustrating than having to use a poor quality knife. I’ve been using this set for years. I found it to be affordable yet incredibly durable and versatile. Whether you’re filleting a salmon or slicing a super ripe tomato, these are great knives for the everyday chef.
Citrus Squeezer: These are the best ways to quickly get all of the juice out of a lemon, lime or orange without the seeds!
Fry pan: I’ve been using Staub cookware for years. It gives your food a great crispy outside and distributes the heat evenly.
Baking Sheet: I’ve been using this one for years. I love that it’s made in the USA, the sides are high enough to keep anything from spilling over, and it’s warp resistant.
- 2 pounds carrots, peeled, tops trimmed, sliced
- 4 tablespoons butter
- 1/4 cup maple syrup
- 1/4 cup (about one whole orange) orange juice
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme
- kosher salt and freshly ground black pepper
- Preheat oven to 425 degrees F.
- In an oven safe skillet, cook butter and carrots 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.