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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. The carrot dish looks stunning. A must try for me. Thanks!

  2. Maple glazed is certainly the way to enjoy carrots!

  3. Alex, I do have this recipe for Phase One Stuffed Peppers, but I don't know if that's the one you're looking for. (I found that by entering "phase one stuffed peppers" into the search box on the blog.)

  4. I used to have the most wonderful recipe for South Beach Diet (phase one friendly) stuffed peppers. The page that I found it one used to be bookmarked, but my computer crashed and I can't find it at all now. I remember when I had originally found it, I had searched on google "South Beach Diet Phase one recipes" and the page that listed the peppers was near the top.

  5. Laura, good to know that it will work that way as well, thanks.

  6. This was great. I didn't bother with sauteeing–I just put it in a super hot oven.

  7. I do not often see carrots in such goodness. This is one of the rare few 😀

  8. I've recently discovered how sensational roasted carrots are. I can't wait to try out this recipe… I like that it doesn't call for a ton of added sweetener!

  9. Looks soooo good. Anyone know if it would retain its nutrients (raw vs roasted carrots?) I'm wondering if this would be a good way to get my brother to eat vegetables.

  10. I have to vouch for this recipe. Maple-glazed roasted carrots are what made me fall in LOVE with roasted carrots. They are amazing!

  11. I love glazed carrots! Great recipe and great pictures!

  12. I've seen the maple agave at my local discount store (which is the only place around that carries the regular agave nectar, too), but I haven't tried it yet. Of course my Canadian husband makes sure we have real maple syrup on hand all the time! I'm sure he's going to love these carrots.

  13. Kalyn, it looks as though you have an official taste-tester in Bonnie. It's always nice to get a second opinion on your dishes. The color makes carrots incredibly enticing!

  14. This looks very delicious and healthy. I love the sweet taste. I would love to try this. Thanks for sharing.

  15. I have to try this. Cooked carrots are not my kids favorite.

  16. Yum! I made maple roasted veggies with a hint of cardamom for Thanksgiving and it was fantastic. These look delicious!

  17. This sounds perfect. I eat tons of raw carrots, but when I do cook them on occasion I am always surprised how tasty they are. I think I'll have to make a batch with agave nectar and one with maple syrup to try both ways!

  18. I'm amazed that I could remember what you told me about how to make these when we were walking and I had nothing to write on. As I read this recipe the only thing I did differently is use 2 T. sugar-free maple syrup (I couldn't remember what you'd told me.) Anyway, I'm so glad to have this; it will definitely be in my repertoire from now on.

  19. YUM! Those look so tasty. I love maple on carrots. Also good? Roasting them with some thyme. Mmm!

  20. I love the bright orange color of the carrots. The glaze makes these extra special. I will use agave too.