These Maple Glazed Carrots are mouthwatering roasted carrots that are tender and caramelized to perfection, then finished off with fresh herbs and crunchy pistachios. Get ready for some serious munching – they’re quick to disappear! Naturally vegan, gluten-free, grain-free, paleo, dairy-free and Whole30 compliant.
Updated March 2023
Easy Maple Roasted Carrots Recipe
Looking to wow your dinner guests with a healthy and flavorful side dish for Easter or any spring dinner? Say hello to these dreamy glazed carrots. They’re easy to make with fresh ingredients and guaranteed to get glowing reviews!
All you have to do is slice up your carrots, coat them in the simple homemade glaze and roast them in the oven. They only require one bowl and one pan, so there’s minimal cleanup involved. Whether it’s a special holiday, a busy school night or a lazy weekend, it’s a swell time to whip up these sweet maple carrots.
What You’ll Need
Round up the following ingredients along with your cutting board and a sharp kitchen knife. Let’s begin!
For the Maple Roasted Carrots
- Fresh Carrots: Peeled and cut into 1 to 2-inch thick slices or chunks. Be sure to cut them at an angle.
- Avocado Oil: Or olive oil.
- Pure Maple Syrup: You can also use coconut nectar syrup, organic agave, honey (if not vegan) or another liquid sweetener such as sugar-free maple syrup, allulose or Sukrin gold for a lower sugar option. Omit for Whole30.
- Coconut Aminos: To add some umami goodness. You can also use gluten-free tamari or low sodium soy sauce if you’re not soy-free.
- Garlic Powder: Don’t swap this out for fresh garlic – it won’t provide the same flavor.
- Fine-Grain Sea Salt: Or kosher salt, added to taste.
- Freshly Cracked Black Pepper: To taste.
- Fresh Thyme: Finely chopped.
For the Garnish
- Fresh Parsley: And/or mint, chopped.
- Fresh Basil Leaves: Feel free to chop these up if you’d like.
- Shelled Pistachios: Toasted. We like to roughly chop a few and leave the rest whole.
How to Make Maple Glazed Carrots
It’s hard to believe how easily these roasted carrots come together. They’ve got “gourmet” written all over them!
- Heat Oven: Preheat the oven to 400°F.
- Peel and cut Carrots: Peel the carrots and use a sharp knife to cut the carrots into 1 to 2-inch thick slices or chunks, on a bias (angle).
- Combine Carrots with Wet Ingredients: Place the prepared carrots into a large mixing bowl. Drizzle them with the oil, maple syrup and coconut aminos.
- Add Seasonings & Toss: Sprinkle the carrots with garlic powder, salt, black pepper and fresh thyme. Toss until all of the carrots are evenly coated.
- Roast: Transfer the seasoned carrots to a large baking dish or rimmed baking sheet, spreading them out evenly. Roast them for 40-45 minutes, or until the carrots are fork-tender and slightly caramelized. Stir 2-3 times throughout the cooking process.
- Garnish: Remove your baking dish (or pan) from the oven and transfer the carrots to a large bowl or serving platter. Season them with more salt and black pepper as needed. Garnish your glazed carrots with the toasted pistachios, a few basil leaves and some fresh chopped parsley/mint.
- Enjoy! Serve warm.
Tips for Success
Trying out a new recipe can sometimes lead to disappointment – not today! These tips and tricks will help you get the results you’re hoping for.
- Wash the Carrots: Even though you’ll be peeling the carrots before you slice them up, we still recommend giving them a good scrub (and drying them off well afterward). This ensures the removal of dirt and bacteria.
- Don’t Have Maple Syrup? If your kitchen is stocked with everything except for the maple syrup, go ahead and use your preferred sticky liquid sweetener such as Lakanto sugar-free maple syrup, yacon syrup, date syrup or honey (if not vegan) instead. Preferably some that’s raw and unfiltered.
- Use Your Hands to Toss the Carrots: It’s easiest to toss the carrots with the glaze using your bare (washed!) hands. You’ll get an even coating on each slice in no time!
- Prep in Advance: It’s possible to prepare your maple carrots up to 5 hours before you roast them. Simply leave them sitting in the glaze mixture at room temperature, covering them well.
- Switch up the herbs: Sometimes, we like to add in some cumin or cayenne pepper to bump up the flavor!
- Garnish with balsamic or nuts: Drizzle with a balsamic glaze or chopped nuts to take this simple side dish up a notch!
Not sure what to put on the table beside these glazed carrots? Let’s go over a few good options.
- Pair with Grilled Chicken: Tender and juicy Grilled Chicken never fails to hit the spot. With my recipe, it always comes out just right!
- Serve with Vegan Pizza: Glazed carrots can be found as an appetizer at many European restaurants. Treat your loved ones to a healthy Italian meal by pairing them with Homemade Pizza! Yum.
- Pair with Smashed Potatoes: Want to partner these carrots with another nutritious side dish? You truly can’t go wrong with my Crispy Smashed Potatoes. They’re served with a simple basil pesto that your taste buds will worship.
Storing and Reheating Extras
Leftover maple glazed carrots should be kept in an airtight container in the fridge. Let them cool down before storing them and enjoy them within 4 days.
You can either reheat your carrots in the microwave or over the stove. Once they’re just warm, serve them with an extra sprinkle of salt and pepper for good measure.
Do Glazed Carrots Freeze Well?
They do! Once they’ve cooled, transfer your carrots to a heavy-duty freezer bag, squeeze out all of the air and seal the bag. Frozen carrots will last for up to 6 months. Reheat them directly from frozen over a low-heat stove, increasing the heat a little bit after they’ve thawed.
More Healthy Side Dishes to Try
We are always interested in tasty ways to incorporate more veggies into our diet. The dishes below are divine!
- Miso Brussels Sprouts
- Orange Glazed Carrots
- Honey Roasted Carrots
- Air Fryer Zucchini
- Roasted Cauliflower
These Maple Glazed Carrots are mouthwatering roasted carrots that are tender and caramelized to perfection, then finished off with fresh herbs and crunchy pistachios. Get ready for some serious munching – they're quick to disappear! Naturally vegan, gluten-free, grain-free, paleo, dairy-free and Whole30 compliant.
- 2 1/2-3 lbs carrots , peeled & sliced at an angle into 1-2" thick slices or chunks
- 3 tbsp avocado oil , or olive oil
- 3 1/2 tbsp maple syrup , you can also use coconut nectar syrup, organic agave, honey (if not vegan) or another sticky liquid sweetener of your choice such as sugar-free maple syrup, allulose or Sukrin gold for lower sugar option. Omit for Whole30.
- 1 1/2 tbsp coconut aminos , you can also sub with gluten-free tamari or low sodium soy sauce if you're not soy-free
- 3/4 tsp garlic powder
- 1/2 tsp fine-grain sea salt , or kosher salt, to taste
- 1/4 tsp freshly cracked black pepper , to taste
- 1-2 tbsp fresh thyme , finely chopped
- chopped fresh parsley and/or chopped fresh mint
- 2-3 fresh basil leaves
- toasted shelled pistachios , a few roughly chopped and some whole
Preheat the oven to 400˚F. Peel and slice the carrots into 1 - 2” thick slices or chunks, on a bias (angled).
Place the carrots in a large mixing bowl. Drizzle with oil, maple syrup and coconut aminos. Sprinkle the carrots with garlic powder, salt, black pepper and fresh thyme. Toss well (with clean hands works best) to coat evenly.
Transfer to a large baking dish (or parchment-lined rimmed baking sheet, spreading the carrots out evenly). Roast for 40-45 minutes, stirring 2-3 times during cooking, until the carrots are fork tender and slightly caramelized.
Remove the baking dish (or pan) from the oven and transfer the carrots to a large bowl or serving platter (if a baking sheet was used).
Season with more salt and black pepper, as needed and garnish with pistachios, a few basil leaves and some fresh chopped parsley and mint. Serve warm.
- To Store: Refrigerate cooled leftovers in an airtight container. Enjoy within 4 days.
- To Reheat: Gently warm carrots over the stove or in the microwave. Serve once just warmed with extra salt and pepper.
- To Freeze: Freeze cooled carrots in a heavy-duty storage bag. Reheat within 6 months without thawing.
- T0 Reheat From Frozen: Defrost carrots in a skillet over a low-heat burner, then slightly increase the heat to finish warming.