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Maple Roasted Carrots

Name: Maple Roasted Carrots
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 bunch carrots (, about 6 carrots); 2 tablespoons maple syrup (, I use NOW Foods brand); 2 teaspoons olive oil (, or 2 tablespoons veggie broth if oil free); 1 tablespoon fresh thyme (, or 1 teaspoon dried); 1/2 teaspoon smoked paprika; 1/2 teaspoon sea salt; 1/2 teaspoon lemon juice; 1 cup water; 1/2 cup raw almonds; 4 1/2 teaspoons fresh lemon juice ((1 tablespoon plus 1 1/2 teaspoons)); 1 3/4 teaspoons apple cider vinegar; 1/2 teaspoon sea salt; 1 tablespoon fresh thyme

By Sophia DeSantis, Reviewed by Anjali Shah on February 9, 2025

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My Maple Roasted Carrots are the perfect sweet and savory side dish with a hint of smoky flavor. Easy to make and ready in under an hour, they pair beautifully with just about any main dish and always a favorite at my table!

A piece of parchment paper with a line of roasted carrots with a white drizzle and brown baked parts on the parchment.

I make this maple roasted carrots recipe with just a few ingredients and zero fuss, I can toss everything straight into the baking dish and let the oven do the work, no extra mixing bowls needed! Plus, these carrots are so versatile, I even love using leftovers to add extra flavor to my carrot potato soup for comforting meal.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Carrot Recipes

📋 Recipe Card

And let me tell you, the first time I made these, I couldn’t stop sneaking bites straight from the pan. That rich maple glaze, the buttery texture, and just the right hint of smoky paprika made them completely irresistible.

👩🏽‍🍳 Why I Love This Recipe

I love making these maple roasted carrots because they just go with everything! You know how some sides feel out of place with certain meals? Not these! Ha! They’re the kind of dish that fits right in, whether it’s a cozy weeknight dinner, a holiday feast, or meal prep for the week. Sweet, savory, and perfectly caramelized, they even win over my picky eaters, which is a small miracle in itself.

The maple syrup brings out their natural sweetness, while roasting gives them the perfect tender bite with just the right amount of crispiness on the edges. A touch of smoked paprika adds warmth, fresh thyme gives them an herby boost, and a squeeze of lemon balances everything beautifully. Plus, they’re naturally gluten-free, easy to make in under an hour.

And the best part? The lemon thyme sauce. It’s creamy, tangy, and makes an amazing drizzle or dip for these carrots. Honestly, I could eat this sauce with a spoon! Whether you’re a carrot lover or someone who thinks carrots are just “meh,” this roasted maple carrot recipe will completely change your mind!

🥘 Ingredients

This super easy, kid-approved vegan side dish is always a go-to for me. I love that it uses simple, everyday ingredients, most of which you probably already have in your pantry.

For the Roasted Carrots

Carrots: Since this recipe is so simple, I make sure to use fresh carrots for the best taste. I love using multicolored carrots for an extra pop of color.

Maple Syrup: I prefer maple syrup over brown sugar because it adds natural sweetness without refined sugar.

Olive Oil: Extra virgin olive oil works great, but I sometimes use vegetable broth for an oil-free version.

Thyme: Fresh herbs bring out the best flavor, but dried thyme works in a pinch.

Smoked Paprika: This is my secret ingredient because it adds a subtle smoky depth that makes these carrots next-level good.

Lemon Juice: A squeeze of fresh lemon brightens everything up and balances the sweetness. If I don’t have fresh lemons, bottled lemon juice works just fine.

Sea Salt: A little salt brings out all the flavors and enhances the natural sweetness of the carrots.

For the Lemon Thyme Sauce

Almonds: I always go for raw almonds instead of roasted to keep the sauce smooth and creamy.

Lemon Juice: Fresh lemon juice adds the best bright, zesty flavor.

Apple Cider Vinegar: This adds the perfect tangy kick to the sauce. If I swap it for white wine vinegar, the flavor changes slightly, but it still works.

Thyme: Fresh thyme is my favorite for the best aroma and taste, but dried thyme works just as well.

Sea Salt: A little salt pulls all the flavors together.

🔪 How To Make

Making these maple roasted carrots is so simple, and there’s barely any prep involved! And if you’re short on time (or thyme—ha!), you can totally skip the sauce drizzle because these carrots are just as delicious on their own.

Prep the carrots: I preheat my oven to 400°F/205°C, then I lay the carrots in a single layer in a baking dish so they roast evenly. Then, I mix in the maple syrup, olive oil, thyme, and seasonings, making sure each one is coated.

Front view of hand pouring maple syrup over carrots in a glass baking dish.

Roast until golden: I bake for 35 minutes, but you can adjust depending on how soft or crisp you like your carrots.

A group of carrots next to each other on a piece of parchment paper with herbs on them.

Make the sauce: While the carrots roast, I blend together water, almonds, lemon juice, apple cider vinegar, and salt until smooth. Then, I pulse in the fresh thyme for a burst of flavor.

Front view of a thyme sprig in front of a glass jar of creamy sauce with a spoon in it.

Serve and enjoy: I let the carrots cool for a few minutes, then drizzle on the lemon thyme sauce and dig in! This sauce also works as a dip if you like a little extra on the side.

A side shot of a group of roasted carrots with a white drizzle and thyme on a white plate.

💭 Expert Tips

My #1 Secret Tip for making the best maple roasted carrots is to toss the carrots in the maple syrup with your hands to ensure even coating. This step creates the perfect caramelized glaze and prevents the syrup from pooling in one spot, which can lead to burning.

Other Tips To Keep In Mind:

Watch the maple syrup: Since maple syrup is a sugar, it can burn if it pools in one spot. I always keep an eye on the carrots and take them out at just the right time!
Use parchment paper: I line my baking sheet with parchment paper to prevent sticking and make cleanup easier. It also helps the carrots roast evenly.
Choose pure maple syrup: The quality of maple syrup matters! I always check the ingredients and make sure there’s only one, pure maple syrup, no sugar or additives.
Baby/Toddler Food Idea: I make sure the carrots are cooked until soft so they’re easy to chew. Then, I cut them into small bite-sized pieces and serve them with the lemon thyme sauce as a fun and flavorful dip.

📖 Variations

Here are three delicious variations of my maple roasted carrots to mix things up.

Spicy: I add a pinch of cayenne pepper or red pepper flakes for a sweet and spicy kick. The heat balances perfectly with the maple glaze.

Garlic Herb: Instead of smoked paprika, I toss the carrots with minced garlic, rosemary, and oregano. It’s a more savory take, but still caramelized and full of flavor.

Balsamic: I swap out the lemon juice for a splash of balsamic vinegar, which adds a rich, tangy depth to the sweetness. This version is fancy enough for holiday dinners but easy enough for any night.

🍽 Serving Suggestions

When it comes to serving these maple roasted carrots, the possibilities are endless! They pair beautifully with everything from hearty mains to desserts, these are my favorites:

Main Dish: For the ultimate cozy and satisfying meal, I love pairing my maple roasted carrots with vegan meatloaf or with my delicious eggless sweet potato casserole. It’s a warm, comforting combo that works for both weeknight dinners and holiday spreads.

Desserts: For a full carrot-themed feast, I love ending the meal with my vegan carrot cake, while my kids go crazy for healthy apple carrot muffins. It’s the perfect way to keep the carrot love going from dinner to dessert.

🧊 Storage Directions

Refrigeration: I store any leftover roasted carrots in an airtight container in the fridge for up to 5 days.

Freezing: While you can freeze roasted carrots, the texture changes once defrosted. I only freeze them if I plan to use them in soups or casseroles, where they’ll blend right in.

Reheating: I reheat my roasted carrots in the microwave or oven. If using the oven, I add a splash of broth to the pan to keep them from drying out or burning.

❓Recipe FAQs

Can I make these ahead of time?

Yes! I like to wash and peel the carrots and prepare the lemon thyme drizzle the day before to save time. The roasting itself is best done fresh for that perfect caramelized texture!

Can I use a different sweetener?

Yes! While I love the rich, deep flavor of maple syrup, you can try agave syrup or date syrup for a slightly different twist.

Will baby carrots work for this recipe?

I wouldn’t recommend them since they tend to get too soft when roasted. Whole carrots hold their shape better and develop a richer, caramelized flavor!

🥣 More Carrot Recipes

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