The maple-glazed carrots recipe constitutes a classic culinary treat that has no boundaries. Basic ingredients can create a sweet and savory meal that will please everyone. They are one great appetizer and side dish and are ideal for Thanksgiving.
💡 The ultimate last-minute side dish
The glazed carrot recipe is our go-to side dish. Ideal for weeknights when you're rushed, stressful holidays, and everything in between. All ingredients are put together and ready within 5 minutes.
Then you can relax and just place them in the oven for around 25 minutes, tossing them halfway. Very convenient.
Carrots are cheap and healthy and these maple-glazed carrots are so easy - this simple recipe has a pretty great impact during holiday gatherings. Who doesn't love carrots?
- Whole carrots peeled and sliced, or baby carrots
- Extra virgin olive oil or avocado oil
- Glaze balsamic
- Maple syrup
- Fresh rosemary, or thyme
Onion powder, miso paste, salt, and pepper.
See quantities and full instructions in the recipe card.
🔪 How to make glazed carrots
Making this glazed carrots recipe side dish or appetizer is super easy, you need just a couple of utensils available in every kitchen.
Step 1. Prepare the carrots. Peel them and chop them into medium chunks, ensuring they are even in size. We like leaving the stems on because the chunks closer to the stem will look really pretty after being plated.
Step 2. Mix all the seasonings.
Step 3. Add carrots to the bowl where you mixed the seasonings.
Step 4. Line a parchment paper and add the carrots, with the herbs on top. Sprinkle some salt and pepper.
Step 5. Bake and toss halfway (after 15 minutes).
You can make glazed carrots ahead of time; just make sure to eat and serve warm, although they are also delicious at room temperature.
🥢 What to serve with glazed carrots
🍶 Variations and substitutions
- Carrots - All types of carrots are suitable for this recipe – just cut larger carrots to sizes. Roasting carrots in a hot oven work best for a caramelized edge.
- Purple and yellow carrots also work well and can provide extra color and nutrients. If you want to maximize every single second, you can use baby carrots.
- Sweetener - we try to avoid sugar in our recipes, but you can substitute the maple syrup with ¼ cup of dark brown sugar for 1 kilogram/ 2lbs of carrots. Honey or maple syrup is the most popular sweetener for this glazed carrots recipe. If you are a vegetarian, you may want to use honey, but I encourage you to substitute honey with maple syrup, agave nectar, or brown sugar. Let's take care of these beautiful creatures.
- Olive oil - you can also use avocado oil or vegan butter. If cooking oil-free, briefly steam the carrots first until carrots are tender (just slightly). Then toss the half-cooked carrots into the mix and then roast them for around 15 minutes.
- Miso paste - you can use light, medium, or dark miso. Just take into consideration that the darker, the stronger, so reduce the amount of miso if using a dark paste. You can also sub for one teaspoon of powdered miso.
- Seasonings - instead of onion powder, you can also use garlic powder (in a small quantity) or even curry powder.
- Herbs - I used rosemary here, but thyme works perfectly well, just as they do with roasted butternut squash. Both herbs pair very well with sweet veggies, think sweet potatoes dishes, roasted pumpkin, and acorn squash.
- Other variations - if you are feeling adventurous, add a little orange juice to the mix to add some citric flavor notes. Cinnamon and nutmeg in very small quantities also make glazed carrots more festive taste.
- Can you use vegan butter and brown sugar?
- Yes, you can substitute the olive oil with the same amount of melted vegan butter. Then melt the brown sugar on it.
👨🏻🍳 Pro tips
- Space between the carrots - when you overcrowd the baking pan, the carrots will be steamed instead of roasted; we want tender carrots with crispy edges! Leave some room between carrot pieces.
- Carrots size - It works equally well on whatever cut you choose. What is critical is to cut carrots roughly of the same size. This will ensure they cook equally and you don't end up with carrot, which is mushy, while others aren't cooked through. Ensure halving large segments, so they’re evenly sized.
- Temperature - we don't want to burn the carrots, but we want our carrots crispy. 400 ºF (200 ºC) works perfectly fine.
- Oven setting - we like cooking the carrots with upper and lower heat (upper and lower line), and after tossing them near the halfway point, we use the upper grill (upper zig-zag line)
Store the maple-glazed carrots in an air-tight container.
Miso glazed carrots are even tasty chilled and served with salad.
The caramelized carrot lasts for 3 days in an airtight container. Don't freeze the cooked carrots; they will thaw soggy. Reheat the stovetop over medium heat until hot. You can also reheat them in a 350 F (175 C) oven or microwave.
Since we use carrots quite often for juicing, and we love zero-waste cooking and minimizing churn, we always use carrot tops to make carrot greens pesto, which goes perfectly with vegan tuna salads and cold pasta salads.
🎄 More holiday recipes
Try this fantastic recipe next to cornbread stuffing on your holiday table.
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
Maple Glazed Roasted Carrots
- Preheat the oven to 400 °F (200 C).
- Peel and chop the carrots. Slice them at an angle into 1 ½-inch pieces. If you have larger pieces that are closer to the stem, just half of them.
- Mix all the ingredients in a bowl, except for the rosemary and carrots.
- Add the carrots, and toss the chopped carrots, ensuring they are well-coated with the mix.
- Line a parchment paper on a baking tray and put the carrots in. Leave some space between them.
- Strip the herb's leaves and top the carrots with them.
- Cook for 25-30 minutes, or until carrots are golden brown. They should look slightly caramelized. Toss the carrots near the halfway point to ensure they are evenly cooked. Serve as a side to nearly any main dish.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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