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Honey Maple Roasted Carrots

Honey Maple Roasted Carrots

These Honey Maple Roasted Carrots are tossed with butter, maple syrup, honey, garlic, and fresh thyme, then roasted until tender with caramelized edges. A splash of lemon juice at the end keeps the sweet glaze nicely balanced. Perfect for the holidays!
Print Recipe
PREP: 15 minutes
COOK: 30 minutes
TOTAL: 45 minutes
Servings: 6
Course: Side Dish

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
 

  1. Preheat a convection/fan-assisted oven to 350°F (180°C) and line a large baking sheet with parchment paper.
  2. Peel the carrots and cut them into similar-size pieces so they roast evenly. Small, thin carrots can be left whole.
  3. 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.
  4. Add the carrots and toss until they’re thoroughly coated in the glaze.
  5. 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.
  6. Roast for 25–30 minutes, turning the carrots halfway through, until they’re tender and lightly caramelized around the edges.
  7. Remove the carrots from the oven. Pour the lemon juice over them and toss gently.
  8. Transfer to a serving platter and finish with chopped parsley and fresh thyme leaves.
  9. 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!
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