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Maple Roasted Carrots

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

Pan of maple roasted carrots.

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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.


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

Sage, carrots, maple syrup, olive oil, and seasoning in bowls on a table.
  • 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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Roasted carrots are super easy to make.

Bowl of carrots tossed with maple syrup and seasonings.

Peel and cut carrots into pieces about 2 inches in length. For particularly thick pieces of carrots, I will cut them smaller so they cook evenly. Toss with remaining ingredients.

Pan of carrots ready to be roasted.

Place carrots on a parchment-lined baking sheet. Toss so they are coated evenly.

Baking sheet with maple roasted carrots.

Bake until tender and lightly browned, tossing every 10 minutes or so.

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.
Close up of carrots.


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.

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Bowl of vegan roasted carrots.

Maple Glazed Carrots

Karissa’s Vegan Kitchen
Easy roasted carrots with maple syrup, garlic, and sage.
5 from 4 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American, Vegan
Servings 6 sides
Calories 164 kcal


  • 2 pounds medium carrots
  • ¼ cup maple syrup
  • 3 tablespoons olive oil
  • 1 tablespoon fresh sage or 1 teaspoon dried
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper


  • Preheat oven to 450°F. Line a baking sheet with parchment paper.
  • Peel and cut carrots into 1-2 inch pieces.
  • Toss the carrots with the remaining ingredients in a bowl.
  • Spread out on the baking sheet. Bake for 25-30 minutes, tossing every 10 minutes or so, or until the carrots are tender.


Calories: 164kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 527mgFiber: 4gSugar: 15gVitamin A: 25260IUVitamin C: 9mgCalcium: 72mgIron: 1mg
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