Sides · Thanksgiving, Christmas, Easter
Maple Roasted Carrots
Maple roasted carrots with golden edges and just enough sweetness for Thanksgiving, Christmas, Easter, or any holiday table that needs an easy vegetable side.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 6 side servings
The recipe card
Maple Roasted Carrots
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 6 side servings
Ingredients
- 2 lb (900 g) carrots, peeled
- 2 tbsp olive oil
- 1 tbsp pure maple syrup
- 1/2 tsp fine salt
- 1/4 tsp ground black pepper
- 1 tbsp chopped parsley, optional
Method
- Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper rated for that temperature.
- Cut carrots into sticks about 1/2 inch thick. Toss with olive oil, maple syrup, salt, and pepper.
- Spread in a single layer with space between pieces. Roast for 25–30 minutes, turning halfway, until tender and lightly browned. Thicker pieces may need a few more minutes.
- Transfer to a serving dish and scatter with parsley, if using.
Make Ahead
Up to 2 days ahead: peel and cut the carrots and refrigerate in a covered container. Roast the day of for the best edges. If oven space is tight, roast up to 1 day ahead, refrigerate, and reheat.
Storage and Reheating
Storage: Refrigerate covered up to 4 days. Freezing is not recommended; the texture turns soft.
Reheating: Spread on a sheet pan and reheat at 400°F for 8 to 10 minutes, or warm in a skillet. Add the parsley after reheating.
Make It a Meal
Goes well with:
