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These Roasted Carrots with a Maple Brown Sugar Glaze are carrots roasted in butter, real maple syrup, brown sugar, and a touch of red pepper flakes. These maple glazed carrots are sweet and savory and a perfect side dish recipe.
Happy Side Dish Week on Modern Honey! I have shared my popular Honey Butter Glazed Carrots and I wanted to create a roasted carrots recipe with a maple brown sugar glaze that would be a perfect Thanksgiving side dish as well.
If you’re looking for a side dish that combines the natural sweetness of carrots with a rich, caramelized glaze, maple-glazed carrots are the answer! This simple roasted carrots with maple brown sugar glaze recipe are perfect for holiday meals or an everyday side dish.
Maple Glazed Carrots with Candied Pecans Ingredients:
This easy roasted carrots recipe calls for only 6 ingredients and is so easy! The real maple syrup and brown sugar brings out the sweetness in the carrots and the red pepper flakes adds a touch of spice to balance out the sweetness.
The maple syrup and brown sugar in this recipe do more than just add sweetness. They help the carrots develop a caramelized crust as they roast, intensifying their flavor and creating those irresistible golden-brown edges.
- Carrots — use your favorite type of carrots. I suggest peeling and slicing the carrots before roasting.
- Butter — use salted butter in this recipe.
- Real Maple Syrup — I suggest using 100% real maple syrup if possible because it has the most real and pronounced maple flavor.
- Brown Sugar — use light brown or dark brown sugar in this recipe.
- Red Pepper Flakes — if you like a little more spice, add 1/2 teaspoon of red pepper flakes.
- Salt and Pepper — add more salt to taste.
OPTIONAL TOPPING IDEAS:
I love to add a bit of crunch and creaminess to these maple carrots by adding homemade candied pecans and goat cheese.
- Candied Pecans — the recipe is below in the recipe card but made with nuts, sugar, water, and a pinch of salt.
- Goat Cheese — adds a tangy creaminess to the carrots.
Tips for Roasting Carrots in the Oven:
Cut carrots uniformly: Whether you’re using whole baby carrots or cutting larger carrots, try to keep the pieces uniform for even roasting.
Don’t overcrowd the pan: Spread the carrots in a single layer. Overcrowding the pan traps steam and prevents caramelization.
High heat is key: Roasting at 400 degrees F is ideal to achieve that tender inside and crispy outside. This temperature allows the glaze to caramelize without burning too quickly.
Flip the carrots: Toss the carrots once during roasting to ensure they cook evenly and don’t burn on one side.
Substitutions and Variations:
I love to add some toppings to my maple carrots recipe. My favorite is to add a sprinkle of homemade candied pecans and goat cheese for a little tang.
- Maple Dijon Carrots: Whisk 1 teaspoon of dijon mustard into the glaze for a sweet and tangy flavor.
- Maple Carrots with Candied Pecans: Sprinkle candied pecans or walnuts after roasting for added crunch.
- Add Goat Cheese: Sprinkle with crumbled, creamy goat cheese for an added creamy tang.
Don’t overcook the carrots!
Watch for caramelization. Maple syrup and brown sugar can burn quickly, so keep an eye on the carrots as they roast. Stirring halfway through helps avoid burning.
Frequently Asked Questions when roasting carrots:
1. How do I know when the carrots are done roasting?
Carrots are done when they are tender and easily pierced with a fork, and the edges are caramelized. The glaze will be sticky and completely melted.
2. Should I peel the carrots before roasting?
Yes! Carrots can be dirty so I like to give them a good wash and then peel them before slicing.
3. Can I use baby carrots instead?
Yes, but baby carrots may roast faster. Check them at 20-25 minutes as they may cook more quickly.
4. Do I have to use 100% real maple syrup?
I suggest using 100% real maple syrup if you have it since it has real maple flavor and doesn’t have any refined sugars and is a natural sweetener. You can use a maple flavored syrup, which may be sweeter than real maple syrup, so you may want to reduce the brown sugar amount.
5. How spicy are the carrots with red pepper flakes?
The crushed red pepper adds a mild heat, but you can adjust the amount based on your preference. If you like a little more spice, increase to 1/2 teaspoon.
Storage Tips:
To store leftover maple-glazed carrots, let them cool completely and place them in an airtight container. They’ll keep in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm them at 350°F for 5-10 minutes or until heated through.
This isn’t just a Thanksgiving side dish recipe but an everyday side dish perfect to pair with your weeknight dinner. I love to pair these maple carrots with my Best Chicken Marinade and my Honey Chicken Recipe.
More Side Dish Recipes:
If you love side dishes, check out these other popular side dish recipes…
If you are looking for Thanksgiving recipes, you can find all of my THANKSGIVING RECIPES in one place.
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Maple Glazed Carrots
Ingredients
- 2 lbs. Carrots
- 6 Tablespoons Salted Butter (cut into pieces)
- 3 Tablespoons Real Maple Syrup (plus 2 Tablespoons for drizzling on top)
- 1/4 cup Brown Sugar
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 teaspoon Red Pepper Flakes
Optional Candied Pecans:
- 1/4 cup Sugar
- 2 Tablespoons Water
- pinch Salt
- 1 cup Pecans
Instructions
- Preheat oven to 400 degrees. Peel and slice carrots into slices or 3" diagonals. Cover a baking sheet with parchment paper or two layers of foil. Evenly spread the carrots on the foil.
- Top the carrots with pieces of butter. Sprinkle with brown sugar and drizzle with 3 Tablespoons of maple syrup (reserving 2 Tablespoons of maple syrup to drizzle on after roasting), salt, pepper, and red pepper flakes. Toss to combine and evenly coat.
- Bake for 20-28 minutes, flipping the carrots halfway through for even roasting. Carrots are done when they are tender and easily pierced with a fork, and the edges are caramelized. DON'T OVERCOOK THE CARROTS. Watch for caramelization. Maple syrup and brown sugar can burn quickly, so keep an eye on the carrots as they roast. Stirring halfway through helps avoid burning.
- Remove from the oven and drizzle with remaining 2 Tablespoons of maple syrup and gently toss. Taste for seasonings and add more salt if needed.
Candied Pecans:
- Line a baking sheet with parchment paper. Heat a large skillet over medium heat. Add sugar, water, and pinch of salt. Stir until just melted. Add pecans. Continue to stir until pecans are lightly caramelized. Remove and pour onto baking sheet to cool. Once cooled, chop into pieces and sprinkle on top of maple carrots
Notes
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- Maple Dijon Carrots: Whisk 1 teaspoon of dijon mustard into the glaze for a sweet and tangy flavor.
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- Maple Carrots with Candied Pecans: Sprinkle candied pecans or walnuts after roasting for added crunch.
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- Add Goat Cheese: Sprinkle with crumbled, creamy goat cheese for an added creamy tang.
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a delicious side dish! I can’t wait to make this for Thanksgiving.