Delish Oven Roasted Maple Glazed Carrots

I make these Delish Oven Roasted Maple Glazed Carrots when I want something that tastes fancy but doesn’t require the level of commitment a soufflé demands. Crunchy edges, sticky-sweet glaze, and a tiny whisper of smoke alarm drama (optional): it’s basically a vegetable party that tricks people into thinking you cooked more than five minutes before dinner. Try it because it’s easy, actually delicious, and makes you look like you know what you’re doing. Spoiler: I don’t. Also yes, this pan is too small. No, I won’t wash fewer dishes.

Once, my husband proudly announced he was “helping” by caramelizing the carrots. He turned the oven to broil, left the house to “grab the mail,” and returned to what looked like a tiny bonfire and the kids volunteering as smoke alarm percussionists. He insisted it was “extra texture.” I insisted on ordering pizza. We both learned something: he learned the oven has a broil setting, and I learned patience—and that maple hides a multitude of sins. We laugh about it now. Mostly because I find humor therapeutic and it’s not like I washed the pan.

Time-Saving Hacks

– Buy pre-peeled baby carrots. I know, it’s a crime against thrifty cooking, but sometimes convenience wins.
– Roast on parchment so you can pretend your pan “cleaned itself.” It didn’t, but you can dream.
– Use the same bowl to toss the carrots and hold the maple glaze. Less drama, fewer dishes to ignore.
– If you’re late, crank the oven temp and watch closely. This is live theater—no intermission.

Serving Ideas

– Serve alongside roasted chicken or pork for a dinner that looks complete even if everywhere else is chaos.
– Pair with quinoa or mashed potatoes if you need to convince someone it’s a whole meal.
– Serve with wine if the kids drove you nuts today. Double-bottle if they drove you to the store for more carrots.
– Keep it simple: plate, eat, praise yourself. No one’s judging the side dish hierarchy tonight.

What to Serve It With

– Roasted chicken, pork chops, or a Thanksgiving-esque spread when you want to flex seasonal skills.
– Grain bowls—these carrots are excellent at pretending the bowl is trendy and you absolutely meant to make it.
– Throw them on a salad if you enjoy warm, confounding textures.

✔Tips & Mistakes

Pro tip: Don’t overcrowd the pan. Crowded carrots steam, not roast, and then you’ve basically made glazed mush. Also: uneven carrot sizes = uneven cooking; chop like you mean it. If your glaze starts to burn, scrape the pan and lower the temp—no one wants maple charcoal. And yes, I judged myself for using a too-small pan. I will do it again next week.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. If you must reheat, do it gently so the glaze doesn’t go from sticky to sad.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Add a sprinkle of cumin for warmth, a pinch of chili flakes for sass, or toss with orange zest if you’re feeling bougie.

Delish Oven Roasted Maple Glazed Carrots

A delicious recipe for oven roasted maple glazed carrots that are sweet, savory, and perfect for any meal.

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 lbs Carrots Peeled and cut into sticks
• ▢ 0.25 cups Maple Syrup Pure maple syrup for best flavor
• ▢ 2 tbsp Olive Oil For roasting
• ▢ 1 tsp Sea Salt To taste
• ▢ 0.5 tsp Black Pepper Freshly ground

Instructions

Preparation Steps

• Preheat the oven to 400°F (200°C).
• In a large bowl, combine the carrots, olive oil, maple syrup, salt, and black pepper. Toss to coat evenly.
• Spread the carrot mixture onto a baking sheet in a single layer.
• Roast in the preheated oven for 25-30 minutes, until tender and caramelized, stirring halfway through.

Notes

Best served warm as a side dish.