Once the weather cools down, what sounds better than a tray of sweet savory roasted carrots fresh from the oven? These Honey Maple Roasted Carrots are easy to throw together, and after about 30 minutes, they come out tender in the middle with sticky caramelized edges that are so good! You’ll looove it haha.
The maple syrup and honey bring the sweetness, but garlic and fresh thyme keep the flavor balanced. Then right at the end, a little lemon juice wakes everything up and keeps the glaze from feeling too heavy.
They’re a lovely Thanksgiving side dish, and they fit right in with a Christmas dinner too. I happily make them for a regular dinner as well though, because carrots this good really don’t need a special occasion haha.
Why You’ll Love These Honey Maple Roasted Carrots
- Easy enough for weeknights, special enough for holidays! There’s no parboiling or extra pan to deal with. Toss the carrots in the glaze, spread them out, and let the oven do the rest. Once roasted, the caramelized edges and fresh herbs make them look right at home on a Thanksgiving or Christmas table.
- Sweet, but nicely balanced. Maple syrup and honey caramelize around the edges, while garlic, thyme, and lemon keep the carrots from tasting too sweet.
- Ready in about 30 minutes. That makes them a handy side dish when the rest of dinner is already taking up your attention.
- Naturally gluten-free.
Honey Maple Roasted Carrots
Ingredients
- 1½ pounds carrots 700 g
- 2 tablespoons melted butter (30 g), plant-based butter also works
- 2 tablespoons extra virgin olive oil (30 g)
- 2 tablespoons maple syrup (40 g)
- 2 tablespoons honey (40 g)
- 4 garlic cloves finely chopped
- 4 –5 sprigs fresh thyme divided, plus more for garnish
- Salt to taste
- Ground black pepper to taste
- 1 tablespoon fresh lemon juice (15 g)
- Finely chopped fresh parsley for garnish
Instructions
- Preheat a convection/fan-assisted oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- Peel the carrots and cut them into similar-size pieces so they roast evenly. Small, thin carrots can be left whole.
- In a large bowl, whisk together the melted butter, olive oil, maple syrup, and honey. Add the chopped garlic, leaves from 2 sprigs of thyme, salt, and black pepper.
- Add the carrots and toss until they’re thoroughly coated in the glaze.
- Spread the carrots over the prepared baking sheet in a single layer, making sure they aren’t overlapping. Pour any glaze left in the bowl over the carrots and add another 2–3 thyme sprigs on top.
- Roast for 25–30 minutes, turning the carrots halfway through, until they’re tender and lightly caramelized around the edges.
- Remove the carrots from the oven. Pour the lemon juice over them and toss gently.
- Transfer to a serving platter and finish with chopped parsley and fresh thyme leaves.
- For a little more sweetness, drizzle with extra maple syrup or honey just before serving.
Notes
- Turn them halfway through. It will help the carrots brown more evenly on both sides.
- Use the cooking time as a guide. Thicker pieces may need a few extra minutes, while smaller ones can be ready sooner.
- Add the lemon after roasting. The fresh lemon juice brightens the finished glaze, so save it for the end!
How to Make Honey Maple Roasted Carrots
These are really straightforward, and the biggest thing is giving the carrots enough room on the pan so the edges can caramelize properly. You can find the full ingredient amounts and exact measurements in the recipe card above.
Gather all of your ingredients.
Prep the carrots. Peel the carrots and cut them into similar-size pieces so they cook at the same pace. If you’re using small thin carrots, you can leave them whole.
Make the glaze. Stir together the melted butter, olive oil, maple syrup, and honey, then add the chopped garlic, fresh thyme, salt, and black pepper. Then, add the carrots to the bowl and toss until every piece is well covered in the maple-honey mixture. Take an extra few seconds here because the better they’re coated, the better those caramelized edges get later.
Spread them out. Arrange the carrots in a single layer on the prepared baking sheet. Pour over any glaze left in the bowl and add a few more thyme sprigs on top. Give them some breathing room so they roast instead of steaming.
Roast until caramelized. Bake for 25–30 minutes, turning the carrots halfway through. They’re ready when they’re tender in the center and lightly browned around the edges.
Finish with lemon. As soon as they come out of the oven, drizzle over the lemon juice and toss gently. That little bit of acidity makes the glaze taste much more balanced. Move the carrots to a platter and finish with chopped parsley and a few fresh thyme leaves.
And yes, I usually steal one straight from the pan before they make it to the table. Quality control haha!
Storage and Make-Ahead
Make ahead: You can peel and cut the carrots earlier in the day and keep them refrigerated. I usually mix the glaze separately, then toss everything together right before roasting so the carrots don’t sit around coated for hours.
Store leftovers: Keep leftover roasted carrots in an airtight container in the refrigerator for up to 3–4 days.
Reheat: Warm them in a 350°F oven until heated through. The microwave works too, but the carrots will be softer and you’ll lose some of those caramelized edges.
More Holiday Recipes
If you’re planning a Thanksgiving or Christmas meal, there are plenty more easy sides and festive recipes waiting for you! Take a look through my holiday recipes for more ideas to round out the table.
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