Baked Glazed Maple Carrots Recipe
Maple glazed carrots are an easy, 4-ingredient side dish that only takes 30 minutes to make and tastes like vegetable candy. Carrots with maple glaze are baked in the oven until caramelized and completely irresistible!
Servings: 8 servings
Cost: $3
Ingredients
- 2 pounds carrots
- 2 Tablespoons salted butter
- 2 Tablespoons pure maple syrup
- 1 teaspoon fine sea salt
Instructions
- Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius). Lightly grease a large baking sheet.
- Peel the carrots and cut them into ½” thick circles.
- Transfer the carrots to a large bowl.
- Melt the butter in a small bowl, then add the maple syrup and stir to combine.
- Stir the butter/syrup into the carrots until they are evenly coated.
- Sprinkle in salt and stir.
- Spread the carrots in an even layer on the prepared baking sheet and roast in the preheated oven for 25-30 minutes (depending on the size of your carrots) or until carrots just begin to brown, stirring once halfway through.
- Broil for 30-60 seconds at the end of baking time. This caramelizes the glaze and makes the outsides golden brown and crispy. Watch them carefully because they brown very quickly.
Video
Notes
Ingredient Notes/Substitutions
Carrots. I prefer whole carrots because I think they just taste better than baby carrots. But you can use baby carrots if that's all you have. You can cut the carrots in whatever shapes you prefer, just remember that smaller pieces bake faster.
Butter. You can use olive oil or avocado oil, but butter really adds to the overall flavor of this dish.
Maple syrup. Only use pure maple syrup. I don't recommend substitutions.
To add spice: If you want to add a little bit of flavor, these spices and herbs pair well with this recipe: Cinnamon, thyme, rosemary, or a pinch of cayenne pepper.
Store
Store leftover carrots in an airtight container in the refrigerator for up to 5 days. Reheat in the oven, on the stovetop or in the microwave!
Note on freezing: I don' recommend freezing leftovers because the texture of the carrots changes after freezing.
Nutrition
Serving: 0.25cup | Calories: 85kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 392mg | Potassium: 375mg | Fiber: 3g | Sugar: 8g | Vitamin A: 19032IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 0.3mg