Maple Roasted Carrots

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Tender and flavorful maple roasted carrots with sage and garlic, perfect as a side dish to any meal.

If you're looking for a simple, low-effort side dish with minimal ingredients, these maple-roasted carrots fit the bill - without compromising flavor! You can make this recipe even easier by using baby carrots instead of cutting up whole ones.

Roasted carrots go great with meatloaf, a holiday roast, and so many other main meals - even Thanksgiving dinner. They are the perfect balance between sweet and savory. My favorite part is the bit of a glaze the maple syrup adds to the carrots after roasting. Mouthwatering deliciousness.

Jump to:

• Ingredients
• Instructions
• Substitutions & Variations
• Storage
• Recipe
• Reviews

Ingredients

7 ingredients for the best maple-roasted carrots you've ever made.

• Carrots: This recipe calls for 2 pounds of whole carrots.
• Olive oil: Or you can use any cooking oil.
• Maple syrup
• Fresh sage: Use dried sage instead if you don't have access to fresh.
• Garlic powder, salt, and pepper

See the recipe card for quantities.

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Instructions

Roasted carrots are super easy to make.

Substitutions & Variations

• Sweetener: You can use brown sugar in place of maple syrup. Mix 2 tablespoons of brown sugar with 2 tablespoons of water.
• Sage: Use 1 teaspoon of dried sage in place of the fresh sage.
• Baby carrots: These are a great substitute if you can't or don't have time to peel and cut whole carrots. Use 2 pounds worth.
• Seasoning: You can leave out or add different seasonings based on your preference. Don't like sage? Leave it out or replace it with parsley. For spicy carrots, add a little cayenne pepper.

Storage

Store leftover carrots in the fridge in an airtight container for up to 3 days. You can heat them back up in the microwave or the oven.

You can freeze roasted carrots for up to 3 months.

Recipe