Maple Roasted Carrots

5 from 1 vote

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!

Prep Time5

Cook Time35

Total Time40

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 157kcal

Author: Anjali Shah

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

Lemon Thyme Sauce

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

US Customary - Metric

Instructions

Preheat oven to 400°F/205°C.
Wash and peel carrots (if needed). Place carrots into a baking dish.
At this point you can put all the other ingredients into the dish (not the sauce, just the carrot flavorings) and simply use your hands to mix and coat well. Or you can put the flavor toppings into a small bowl, mix well, then pour over the carrots to coat.
Bake carrots for 35 minutes. You can bake less or more depending on how cooked you prefer them. (see tip 1 in notes).
While they are baking, make sauce by putting all ingredients, except for thyme, into a high speed blender and blending until smooth. Then put in thyme and pulse to break up and incorporate. Refrigerate until ready to use.
When the carrots are done, remove from oven and allow to cool for about 10 minutes. Then drizzle on lemon thyme sauce and devour! The sauce is great used as a dip too.

Notes

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.
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!

Nutrition