Maple Glazed Carrots
These roasted Maple Glazed Carrots get their shine from a buttery maple syrup glaze and a hint of warm pumpkin spice, simple ingredients, and standout flavor. Made on one sheet pan and roasted until caramelized, this is the kind of vegetable side that makes everyone reach for seconds (yes, even the picky eaters).
Maple Glazed Carrots: What They Are + How to Make Them
Maple Glazed Carrots are whole carrots roasted in a buttery maple syrup glaze until they’re tender, glossy, and lightly caramelized. To make them, you whisk together melted butter, pure maple syrup, and spices, then roast them until they’re beautifully browned on the edges. It’s a simple technique that delivers big flavor, especially for holiday dinners and easy weeknight meals.
Why You’ll Love This Recipe
- Roasting provides incredible flavor; and spices are customizable
- One-pan clean up
- Perfect as a Thanksgiving side or an easy family dinner
- The perfect vegetarian recipe for picky eaters
I still remember the first time I tried glazed carrots. My ‘Granny B’ would serve them every time she hosted dinner. They were sweet and dripping in butter (in the best way possible). While her version leaned very sweet (I’m almost certain she used a lot of honey), I love using pure maple syrup for a deep, caramel-style flavor that really shines when the carrots roast in the oven.
Table of Contents
- Maple Glazed Carrots: What They Are + How to Make Them
- Why You’ll Love This Recipe
- Ingredients
- How to Make Glazed Maple Carrots
- Can You Eat The Green Carrot Tops? Aren’t They Poisonous?
- Carrot Selection Tip
- Expert Tips for the Best Maple Glazed Carrots
- Make Ahead and Storage Info
- Recipe FAQs
- Delicious Starts Here
Ingredients
- Baby Carrots: Young carrots with green tops and leaves (also known as fronds).
- Pure Maple Syrup: Naturally sweetens the carrots and creates a shiny, glaze-like finish.
- Pumpkin Spice: Brings warm seasonal flavor. Cinnamon or a pinch of ground cloves work too.
- Lime: To finish the dish, a quick squeeze adds bright acidity.
- Carrot Fronds: If you bought baby carrots, keep these for a fresh, herbaceous garnish.
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
How to Make Glazed Maple Carrots
1. Combine melted butter, maple syrup, and seasoning for the maple glaze.
2. Arrange the trimmed baby carrots on a sheet pan with a bit of water.
3. After coating with glaze, the carrots are roasted for a rich color and deep flavor.
4. Once roasted, drizzle carrots with the remaining glaze, lime juice, and garnish with carrot fronds.
Can You Eat The Green Carrot Tops? Aren’t They Poisonous?
Yes, those green carrot tops (known as fronds) are edible and not poisonous…..that’s a common myth. The leafy greens have a more herbaceous, robust flavor than parsley, so finely chopping the soft leaves makes the perfect garnish for these Maple Glazed Carrots. They add fresh color and a carrot-like, savory note that beautifully balances the sweet maple glaze.
Carrot Selection Tip
Not all “baby carrots” are the same! For the best roasted carrots, choose small whole carrots (sold with green tops). These young carrots are naturally more tender and cook more quickly than ‘baby-cut’ carrots. If you use bagged baby carrots or thicker bulk carrots, slice them in half lengthwise for better caramelization.
Expert Tips for the Best Maple Glazed Carrots
• Use carrots no thicker than ¾-inch — slice thicker ones lengthwise for even cooking
• Don’t overcrowd the pan; roasted maple carrots need enough space around them to caramelize
• For deeper browning, broil them for 1 to 2 minutes at the end (watch closely, as they can burn quickly!)
• Serve right away so the glaze stays warm and glossy
• No carrot greens? Use a sprinkle of parsley as a garnish substitute
Make Ahead and Storage Info
You can prep the glaze the day before — just cover and refrigerate until you’re ready to cook. The carrots may also be trimmed and peeled in advance; store them in a zip-top bag in the fridge.
Refrigerator: Place any leftovers in an airtight container for up to 4 days. Reheat carrots in a 375°F oven until heated through.
Freezer: I don’t recommend freezing, as the carrots will absorb too much water and become mushy when thawed.
Recipe FAQs
Yes, but for the best texture and caramelization, I recommend using whole baby-style carrots (those with green tops) rather than the commonly found “baby-cut” carrots. Bagged baby-cut carrots are actually larger carrots that have been machine-cut and polished. If you use them, I recommend cutting them in half lengthwise so more surface can caramelize.
Baked maple-glazed carrots, or any cooked carrots, will keep in an airtight container in the fridge for up to 4 days. For the best texture and flavor, reheat in the oven rather than microwaving.
This versatile side is perfect for Thanksgiving, Easter, Christmas, and family dinners. Pair it with roast chicken, glazed ham, roasted beef, or, for a light option, baked salmon. You can also add them to a grain bowl for a healthy weeknight dinner.
Delicious Starts Here
Like this recipe? Join my weekly newsletter for new recipes, kitchen tips, and seasonal inspiration; delivered fresh from my kitchen to yours 🧡
Maple Glazed Carrots
Ingredients
- ¼ cup unsalted butter
- ¼ cup pure maple syrup
- ½ teaspoon pumpkin spice
- ½ teaspoon kosher salt
- Pinch black pepper
- 1 ½ pounds baby carrots with green tops
- ½ cup water
- ½ lime
Instructions
- Preheat oven to 425°F.
- Melt butter in a small microwave-safe bowl, then add the maple syrup, pumpkin spice, salt, and pepper. Whisk until smooth.
- Wash, trim and peel carrots, roughly chop the leafy green tops (fronds) and set aside for optional garnish
- Place the carrots on a baking sheet and pour the water over them.
- Spoon half of the glaze over the carrots, shaking the pan or using tongs to coat them evenly.
- Roast the carrots for 15 minutes, then remove the baking sheet from the oven and turn the carrots over to help them caramelize evenly.
- Continue roasting the carrots for an additional 15 minutes until they begin to brown and are fork-tender.
- Transfer the carrots to a serving platter.
- Drizzle the carrots with the remaining glaze, add a squeeze of lime and garnish with the chopped fronds.
Notes
Nutrition
Make vegetable sides the star of the table! Pair these Maple Glazed Carrots with Hot Honey Brussels Sprouts for a flavorful and stress-free holiday spread everyone will rave about.
I couldn’t stop eating them – trust me, when you make these you’ll know why!