Sweet & Sticky Maple Roasted Carrots
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Maple Roasted Carrots come out of the oven perfectly caramelized, with a sticky-sweet glaze that highlights their natural flavor. The maple syrup adds richness, while a touch of paprika brings a subtle smoky warmth. Simple yet packed with flavor, these roasted carrots make an easy and delicious side for any meal.
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Maple Roasted Carrots, Italian Peas and Mushrooms and Asian Cucumber Sesame Salad my favorite quick recipes to make when I don’t feel like a salad. They’re super easy to prepare and bring so much flavor without any fuss. The caramelization of these maple syrup roasted carrots adds a sweet and crave worthy flavor, and the paprika gives just a subtle warmth that’s perfect for this simple side.
Star Ingredients
- Carrots – I like to use the carrots with the stems still on and look for smaller more narrow carrots. I just like how they look and find they cook faster but if you have larger carrots, cut them in half before baking. This way they will cook quicker, caramelize nicely on the flat side. You can also use baby carrots if you have them.
- Maple Syrup – The sugar from the maple syrup, when cooked, browns to a nice caramel flavor bringing out the sweetness of the carrots. If you don’t have maple syrup, honey is a good substitute.
- Paprika – Adds a touch of spice and smokiness to balance out the sweetness. If you want a little more kick add a touch of cayenne pepper.
Making Maple Roasted Carrots
- Wash and peel the carrots and cut off the carrots tops if you have fresh carrots. Use the peeler to clean around where the carrots top stem was to ensure there is no dirt remaining. If the carrots are thick cut them in half so that the thickness of the carrots are similar.
- In a small bowl add the olive oil, maple syrup, paprika, salt and pepper.
- Line a baking sheet with parchment paper. I use a Pampered Chef clay baking pan I can’t live without and nothing ever sticks to it so I don’t need the parchment. Place the peeled and prepared carrots evenly on to the baking sheet.
- Drizzle the spiced maple syrup mixture over top of the carrots and use your hands to rub the mixture all over the carrots so the carrots are covered. If you have baby carrots you can put them in a bowl and toss them in the maple syrup mixture instead.
- Bake the carrots at 400°F for about 25-30 minutes or until they are fork tender, turning halfway through so they get baked on both sides.
When done, you can transfer the carrots to a platter and for a touch of color sprinkle some finely chopped parsley on top. But this step is totally optional.
Serving Suggestions
My favorite dishes to serve alongside these maple roasted carrots are:
Storage
Once the carrots are cooled, store any leftovers in a tightly sealed container in the fridge for up to 3 days. Reheat them in the oven or microwave.
I don’t recommend freezing these because they don’t take long to make so it isn’t worth it to me and if frozen they will lose their sweet and sticky texture.
Sweet & Sticky Maple Roasted Carrots
Ingredients
- 1 lb carrots
- 2 tbsp olive oil
- 2 tbsp maple syrup
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
- finely chopped parsley (optional)
Instructions
- Preheat your oven to 400°F.
- Wash, peel and trim your carrots, removing the stems. Cut larger carrots in half so that the carrot pieces are similar in thickness.
- Add 2 tbsp olive oil, 2 tbsp maple syrup, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp of smoked paprika to a small bowl. Using a fork, whisk to combine.
- Line a baking sheet with parchment paper and lay the carrots on top evenly spaced out. Drizzle the spiced maple syrup mixture over top and then use yuor hands to rub the mixture evenly all over the carrots.
- Pop the carrots in the pre-heated oven and bake them for 25-25 minutes or until they are fork tender. Turn them over at about the 15 minute mark so they cook evenly and carmelized on all sides.
- Remove from the oven when fork tender and serve warm with a sprinkle of finely chopped parsley for some colour. The parsley is optional.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
