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    Home » Meals » Side Dishes

    Maple Roasted Carrots

    Published Feb 9, 2023 · Updated Feb 9, 2023 · Leave a Comment

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    JUMP TO RECIPE

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

    Pan of maple roasted carrots.

    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

    Ingredients

    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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    Instructions

    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.

    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.

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    Bowl of vegan roasted carrots.

    Recipe

    Maple Glazed Carrots

    Karissa Besaw
    Easy roasted carrots with maple syrup, garlic, and sage.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Side Dish
    Cuisine American, Vegan
    Servings 6 sides
    Calories 164 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Nutrition

    Calories: 164kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 527mgFiber: 4gSugar: 15gVitamin A: 25260IUVitamin C: 9mgCalcium: 72mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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