Transform simple carrots into a tasty side dish. They're quick and easy to make and are a superb addition to your holiday table or any buffet really. Crunchy but tender carrots with a gooey maple glaze that you'll want to eat with a spoon.
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Quick side dish
Carrots never fail as a side dish, and this version is quite traditional for Thanksgiving or Christmas buffet tables. And with good reason: they're quick and easy-to-make with a unique sweet and salty flavor. Yum.
They're cousins to the Brussels sprouts with honey and a great part of your side dish repertoire for the holidays.
You'll need a few ingredients and minimal prep work.
But they're incredibly flavorful and slightly charred if you want to. Those browned bits coated in the sweet glaze might be the best part.
Variations & substitutions
- Honey and orange: use them instead of maple and lemon juice.
- Garlic: roast whole garlic cloves with the carrots. Or add it minced to the basting mixture.
- Other vegetables: mix in pumpkin slices or halved Brussels sprouts with the carrots and roast them all together. You might need more glaze depending on how many other veggies you add.
How to make maple carrots
How should you cut the carrots? It's up to you. I alternate between sticks and round slices. I feel the latter are more everyday, so for the holidays or gatherings, I cut them like the ones in the images.
How much maple glaze should you add? I use a small amount as I don't want to overpower the unique flavor of the carrots. But you can use more, up to double the amount.
Glaze
Simply whisk the ingredients together.
Baking
The carrots will be drizzled twice with the glaze, before and during baking.
You can make them as brown and charred as you like.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Make ahead: roast the carrots the day before and keep them well covered in the refrigerator. Reheat for 15 minutes in a medium oven before serving.
- Adjust to your palate: this is always a must as you'll be the one eating it. If making it for the first time for the holidays or a gathering, I recommend doing a test run first and adjusting the amount of maple syrup to your liking.
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Maple Glazed Carrots
Ingredients
- 1 tablespoon olive oil or butter, to grease the pan
- 2 pounds fresh carrots
- 3 tablespoons soy sauce, or to taste
- 1 tablespoon lemon juice
- 1 tablespoon fresh thyme leaves, plus more to serve
- 4 tablespoons maple syrup, or to taste
Instructions
- Preheat the oven to 400°F (180°C). Grease a large baking pan with 1 tablespoon olive oil or butter.
- Peel 2 pounds fresh carrots and cut them into medium sticks. Or rounds. Don't make either too thin or the carrots will cook too much before the glaze thickens.
- Whisk together 3 tablespoons soy sauce, 1 tablespoon lemon juice, 1 tablespoon fresh thyme leaves and 4 tablespoons maple syrup in a large bowl. Transfer half of the glaze (eyeball it). to a small bowl and reserve.
- Add the carrots to the large bowl and stir to coat with the remaining glaze mixture.
- Spread the carrot sticks on the prepared baking sheet in an even layer.
- Bake for about 30 minutes, until beginning to soften.
- Remove the pan from the oven and drizzle the remaining glaze and stir to combine. Bake for an additional 10 to 15 minutes, until soft beginning to brown in places. If you want them more charred, increase the oven to 375°F (190°C) for the last ten minutes or so. Watch them closely and stir once if needed. You don't want burned carrots.
- Serve immediately with fresh thyme sprigs or leaves on top.
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