Glazed Maple Carrots
Nov 04, 2023, Updated May 12, 2025
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These Glazed Maple Carrots combine rich maple syrup, butter and brown sugar for a sticky-sweet coating that adds an easy elegance to tender roasted carrots. It’s a crave-worthy side dish that can be served any time throughout the year and is especially fitting for Thanksgiving and holiday menus.
Why You’ll Love Glazed Maple Carrots
- Simple, everyday ingredients – This only requires carrots, maple syrup and a few pantry staples.
- Naturally sweet – The maple syrup and a touch of brown sugar adds a deeper sweetness that wakes up ordinary roasted carrots.
- Perfect for any meal – Glazed Maple Carrots are enough for a busy weeknight and elegant enough for Thanksgiving or holiday meals.
- Easy to adapt – Swap the butter for olive oil to make it dairy-free, or customize the finishing touches by substituting your favorite herbs.
Ingredients You’ll Need
- Rainbow carrots – peeled and trimmed for time savings
- Butter or olive oil – helps build the glaze to coat the carrots
- Garlic – adds complexity to the maple glaze
- Pure maple syrup and brown sugar – the key to a rich, glossy finish and added sweetness
- Salt, pepper and red pepper flakes – a little heat to balance the sweetness
- Flaky sea salt and parsley – garnishes to finish seasoning and add freshness
Get the exact measurements and directions in the recipe card below.
How to Make Maple Glazed Carrots
Prepare the carrots. Preheat oven to 400 degrees F and line a baking sheet with parchment paper. If your carrots aren’t already peeled and trimmed, peel and trim 1 pound of carrots and cut into even pieces. For the petite carrots used, slice them in half from stem to tip.
Make the glaze. In a small saucepan, melt butter (or olive oil). Once melted, stir in minced garlic and cook until fragrant, about 30 seconds. Stir in brown sugar and maple syrup. Bring to a boil, reduce heat and simmer for 1 minute. Remove from heat and stir in salt, pepper and red pepper flakes.
Toss and roast. Add cut carrots to the parchment-lined baking sheet and pour the glaze over the top. Toss to coat evenly and spread carrots in a single layer.
Roast until tender. Bake carrots for 25 to 30 minutes, flipping once halfway through, until carrots are tender and caramelized around the edges.
Garnish and serve. Transfer glazed maple carrots to a serving platter and garnish with flaky sea salt (optional) and fresh, chopped parsley.
Frequently Asked Questions
Yes. Just adjust the roasting time and be sure to cut larger carrots into similar-sized pieces as they will cook at a different rate, depending on size. You want a fork-tender carrot with a slight caramelization on the edges.
Look for 100% pure maple syrup for the most natural flavor. The darker the syrup you use, the stronger the flavor. Maple syrup comes in gold, amber, dark and very dark variations.
Yes. You can make the maple glazed carrots fully in advance, reserving 1 to 2 tablespoons of the glaze. When ready to serve, toss the carrots in reserved glaze and reheat.
Simply substitute the 3 tablespoons of butter for 3 tablespoons olive oil. Heat the olive oil, then add in brown sugar and maple syrup to create the glaze.
Whether you serve these Maple Glazed Carrots as part of your Thanksgiving spread or as a weeknight side dish with Lemon Salt Salmon, you’re sure to be hooked on their sweet-and-spicy flavor.
Glazed Maple Carrots
Ingredients
- 1 pound petite carrots, peeled and trimmed
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons brown sugar
- ¼ cup maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Flaky sea salt, for serving
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Cut peeled and trimmed petite carrots in half from stem to tip. If you’re using larger carrots, cut into equal-sized pieces.
- In a small saucepan, melt butter. Once melted, stir in minced garlic and cook for about 30 seconds, until fragrant.
- Stir in brown sugar and maple syrup and bring to a boil. Reduce heat and simmer for 1 minute. Reduce maple glaze from the heat and stir in kosher salt, pepper and red pepper flakes.
- Add cut carrots to parchment-lined baking sheet. Pour over maple glaze and toss to evenly coat.
- Place carrots in preheated oven and bake for 25 to 30 minutes, tossing halfway through, until carrots are tenderized and starting to caramelize on the edges.
- Transfer roasted carrots to a serving platter and garnish with flaky sea salt (optional) and fresh, chopped parsley. Serve.
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