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Kalyn's Kitchen

Maple-Glazed Roasted Carrots

Maple-Glazed roasted carrots are so good, you can probably even get the kids to eat them! Use Side Dishes to find more recipes like this one.

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Maple-Glazed Roasted Carrots found on KalynsKitchen.com

On Tuesday when we were walking in the park near my house, I described this recipe to my friend Bonnie and told her how much I loved it when I’d made it over the weekend. On Wednesday, Bonnie made the recipe and left a message on Facebook telling me how much she and her husband liked it too. I think it’s pretty fun that Bonnie wasn’t that into cooking before they started eating the South Beach Diet way, and now she’s making the recipes before I even post them on the blog!

This may possibly become your new favorite way to cook carrots, because the maple glaze brings out the sweetness of the carrots in a most wonderful way. I found the idea in Fine Cooking magazine, which has long been one of my favorite sources for good recipes, and these maple-glazed roasted carrots are definitely another winner from Fine Cooking.

If you can afford it, I’d use organic carrots for a recipe like this, because the organic carrots are so sweet and delicious. This is best with whole carrots and not the “baby” carrots that are really just big carrots that are filed down to a small size. You can use maple syrup or sugar-free maple syrup to glaze the carrots. I am a fan of Lakanto Maple-Favored Sugar-Free Syrup (affiliate link) for this recipe, but real maple syrup will taste amazing here of course!

Maple-Glazed Roasted Carrots found on KalynsKitchen.com

How to Make Maple-Glazed Roasted Carrots:

(Scroll down for complete printable recipe.) 

  1. After you peel the carrots, cut off the thinner tips and cut the thicker pieces in half lengthwise.
  2. Then cut all carrots on the diagonal in pieces that are the same size and thickness. (Next time I might cut them a little bigger for a bit of crispness in the carrots when they’re cooked.)
  3. Heat olive oil in an oven-proof frying pan, then saute the carrots for 3-4 minutes, until they’re just starting to blister and slightly color.
  4. When carrots are slightly browned, turn down heat, stir in 1 T maple syrup or sugar-free maple syrup, stir to coat carrots and season generously with salt and fresh ground black pepper.
  5. Roast the carrots 10-15 minutes in a 400F/200C oven, until they are cooked through and browned a bit more.
  6. (I stirred after 10 minutes and roasted them about 14 minutes.) Serve hot.

Maple-Glazed Roasted Carrots

More Roasted Carrot Recipes to Try:

Air Fryer (or Oven) Roasted Carrots with Moroccan Spice Mix from Kalyn’s Kitchen
Roasted Carrots and Mushrooms with Thyme from Kalyn’s Kitchen
Roasted Carrots and Turnips with Balsamic and Herbs from Kalyn’s Kitchen

Maple-Glazed Roasted Carrots

Maple-Glazed Roasted Carrots

Yield Makes 4 servings
Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes

Maple-Glazed roasted carrots are so good, you can probably even get the kids to eat them!

Ingredients

  • 1 lb carrots, peeled and cut on the diagonal into same size pieces (organic carrots are sweetest for this recipe)
  • 1 T olive oil
  • 1 T maple syrup (see notes)
  • salt and fresh-ground black pepper to taste

Instructions

  1. Preheat oven to 400F/200C and choose an oven-proof frying pan that’s large enough to hold all the carrots in a single layer.
  2. Peel carrots, then cut off the thinner tips and cut the thicker ends in half lengthwise.
  3. Cut carrot pieces on the diagonal, making them close to the same size and shape.
  4. Add olive oil to the frying pan and heat to medium hot (the oil should look shimmery, but not be smoking when you add the carrots.)
  5. Add the carrots (you should hear a slight sizzling sound.)
  6. Saute carrots 3-4 minutes, or until the surface looks slightly blistered and starting to color.
  7. Turn down heat to low, add maple syrup, and stir to coat carrots.
  8. Season well with salt and fresh-ground black pepper.
  9. Put frying pan into the hot oven and roast carrots for 10-15 minutes, or until they are done to your liking and slightly browned. (I stirred after 10 minutes and roasted them for 14 minutes.)
  10. Serve hot.

Notes

I would use Lakanto Maple-Favored Sugar-Free Syrup (affiliate link) for this recipe, but carrots are high in carbs anyway so splurge on real maple syrup if you prefer. Nutritional information is calculated with regular maple syrup.

This recipe adapted slightly from Fine Cooking magazine.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 84 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 212mg Carbohydrates: 18.8g Net Carbohydrates: 0g Fiber: 4g Sugar: 7g Sugar Alcohols: 0g Protein: 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Carrots are high in carbs, and they’re phase 2 or 3 for the South Beach Diet. Sugar-free maple syrup is definitely the most carb- friendly choice, but if you don’t have either of those, using one tablespoon of regular maple syrup in these Maple-Glazed Roasted Carrots won’t add much to a dish that’s already high in carbs. This recipe is probably something that’s a rare treat for low-carb diets.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Maple-Glazed Roasted Carrots

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    28 Comments on “Maple-Glazed Roasted Carrots”

  1. Kerensa, love hearing that! Thanks for letting me know.

  2. Just made this last night and rocked my household's world.

  3. Mimi, such a great combination of flavors!

  4. We are definitely on the same wavelength! I featured a similar recipe a few months back and loved it!

  5. Rhonda, glad you liked it!

  6. Love this! I just used maple syrup and tossed some fresh chopped parsley on top. Yum,thanks for sharing!

  7. So glad you liked it. I was thinking of this recipe just yesterday because I tried a similar recipe with more spiciness (coming soon!)

  8. Well it took me 6 months to get around to it but I finally cooked it last night. It sure lived up to my expectations. Cheers! 🙂