Slightly sweetened with a gentle hint of spices, these insanely delicious Honey Maple Roasted Carrots are an easy, show-stopping side dish for any occasion.
I don’t like to beg my friends or readers to make any of my recipes (okay maybe I do, just a little) but if there is one recipe you need to trust me on, it’s this one. It has been in my repertoire for years and though I could have fussed with it and made it a little fancier, sometimes the simplest recipes are the most useful.
This is a low-stress, high impact recipe that delights absolutely everyone that tries it. The carrots are tossed with olive oil, ground coriander, a pinch of cumin, salt and pepper then drizzled with a buttery, honey-maple glaze. A hot oven takes care of the rest. The carrots emerge lightly caramelized and gleaming brightly with a deep, complex sweetness that will make you and everyone you serve them to extremely happy.
Beautiful, simple, and quick to make, this dish will be the sleeper hit of your holiday table. Guaranteed.
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Why You’ll Love This Recipe
- Elegant and impressive, but so easy! This is a beautiful platter of gleaming carrots that you will proud to bring to the table. Best of all, there is nothing complicated about it so you really can’t mess it up.
- Not overly sweet. The amount of sweetener added to these carrots is kept minimal so it flatters rather than overwhelms the already naturally sweet vegetable.
- Can be made ahead. Always a bonus when preparing a holiday meal. Find all my tips for making this dish in advance down below.
- Incredibly delicious. Truly, you will be amazed at how good these roasted carrots taste.
- Versatile. You can add more spices or switch them up according to preference. If you want to make it a little fancier, top the roasted carrots with some chopped pistachios and/or pomegranate seeds – yum!
- Gluten-free. A great dish that almost everyone can enjoy. To make vegan, use all maple syrup and vegan butter — just as good!
Ingredients And Substitutions
- Carrots – Bushy-topped carrots are always fresher than the ones packed in bags so I recommend looking for those. That said, bagged carrots are really convenient and some brands are really reliable and delicious. If going the bagged route, try and buy organic. Carrots are one of the few vegetables that are not much more expensive to buy organic (when they’re bagged).
- Olive oil – For roasting the carrots.
- Ground coriander – I love the lemony, floral flavour it lends to the roasted carrots. Sumac would also be lovely.
- Ground cumin – I only use a pinch but I love how its earthy aroma helps cut through the sweetness of the dish. Feel free to use any other spices you prefer.
- Honey and maple syrup – Using both honey and maple syrup adds incredible flavour to this glaze.
- Butter – Of course for more wonderful flavour. If avoiding dairy, simply omit it and use a smidge of olive oil instead. Alternatively, use a good quality vegan butter.
- Kosher salt and black pepper – For seasoning.
- Fresh parsley – Optional, but adds a nice pop of green colour and herby flavour. You could also use thyme, sage or chives.
- Flaky salt – Optional, but it adds a nice crunch and a salty contrast to the sweet glaze.
How To Make Honey Maple Roasted Carrots
I highly recommend you double this recipe. These sticky-sweet carrots will disappear the minute you bring the platter to the table.
Here is the easy how-to:
- Preheat oven to 425ºF.
- Prep the carrots. Rinse any excess dirt off the carrot and dry them really well with a kitchen towel. Peel and slice the carrots into long-ish diagonal pieces so they have lots of surface area to caramelize. Larger carrots may have to be cut in half lengthwise. Place on a large baking sheet or in a bowl and toss with olive oil, cumin, coriander, kosher salt and fresh pepper.
Make the glaze. In a small saucepan bring the honey and maple syrup to a boil over medium heat. Boil for about 15 seconds then stir in the butter. Remove from heat as soon as butter is melted. Toss the carrots with the glaze and spread out evenly on the baking sheet in a single layer (try not to crowd them too much). If doubling the recipe use two sheet pans.
Bake: Bake for 30-35 minutes, tossing halfway through. The cooking time will vary depending on the size of the carrots or how hot your oven runs so keep an eye on them after 25 minutes. I like them a little caramelized so I usually go the full 35 minutes, sometimes 40 if I chopped them a little thicker.
- Serve. Transfer the roasted carrots to a serving bowl or platter and garnish with chopped parsley and flaky salt, if using. Serve warm.
Do You Have To Peel The Carrots Before Roasting?
I don’t always peel my carrots, especially if they’re organic. If scrubbed well, unpeeled carrots are perfectly fine and safe to eat. That said, for this recipe I really prefer the carrots peeled. They look prettier and the texture is nicer. Sometimes the skin on unpeeled carrots is a bit too thick and rough and can even taste bitter. If you are using small carrots that have smooth skin, by all means leave them unpeeled.
I love these Y-shaped peelers but for peeling carrots I find this peeler makes the job quicker and easier.
Expert Tips
- Buy medium-sized carrots. If possible, try and buy medium-sized carrots when making this recipe. Huge fat carrots have lost some of their sweetness and tend to have a woody core. Thin carrots will cook too quickly and will get too soft before having a chance to caramelize.
- Peel and cut the carrots ahead! Particularly if making a large batch, peeling and slicing the carrots a day or two ahead will save you so much time.
- Dry the carrots well. Make sure you dry the carrots well after you rinse them. Otherwise the carrots will not caramelize and the glaze will get watered down and will not be as glaze-y.
- Switch up the spices. Though carrots make a great pairing the cumin/coriander combo, feel free to use any other spices you like. Sumac, za’atar, or even cinnamon would work here.
How to Make Ahead and Store Leftovers
- Make Ahead: Peeling and slicing the carrots a day or two ahead will give you a great head start for the day you are planning to serve the dish. If you wish to save even more time, toss the carrots with glaze and roast for 20 minutes. Let cool completely then store in an airtight container in the fridge for 1-2 days. When ready to serve, arrange on a sheet pan and bake in a in a 425ºF oven for 15-20 minutes, or until caramelized and tender.
- Storage: Leftover carrots will keep in an airtight container in the refrigerator for up to 4 days. Reheat in a small skillet over medium heat until warmed through or as instructed above if you have a large batch to reheat.
Serving Suggestions
These honey maple roasted carrots will make a fabulous addition to the sides at your holiday table. For thanksgiving, I would serve these alongside this spatchcocked turkey, this slow cooker turkey breast, or these roasted turkey breasts.
The carrots are easy enough for a weeknight dinner alongside any roast meat, baked chicken, or baked salmon. It’s also a very elegant and delicious side dish to serve to guests at a dinner party.
More Favourite Side Dishes
If you give this Honey Maple Roasted Carrots recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Honey Maple Roasted Carrots
Ingredients
- 2 pounds carrots peeled
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt and freshly ground black pepper
- 1 tablespoon pure maple syrup
- 1 tablespoon honey
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped flat leaf parsley, optional for garnish
- flaky salt (I use Maldon) optional
Instructions
- Preheat oven to 425ºF.
- Slice the carrots into approximately 3-inch long diagonal pieces. Larger carrots may have to be cut in half lengthwise.
- Place carrots on a large baking sheet or in a bowl and toss and toss with olive oil, coriander, cumin, 1/2 teaspoon kosher salt and fresh pepper to taste.
- In a small saucepan bring the honey and maple syrup to a boil over medium heat. Boil for about 15 seconds then stir in the butter. Remove from heat as soon as butter is melted. Toss the carrots with the glaze and spread out evenly on the baking sheet in a single layer (try not to crowd them too much). If doubling the recipe use two sheet pans.
- Bake, tossing halfway through, until carrots are tender when pierced with a fork and slightly caramelized, about 30 to 35 minutes. The cooking time will vary depending on the size of the carrots or how hot your oven runs so keep an eye on them after 25 minutes. If you like them a little caramelized go the full 35 minutes, or even 40 if you chopped them a little on the thicker side.
- Transfer the roasted carrots to a serving bowl or platter and garnish with chopped parsley and a sprinkle of flaky salt, if using. Serve warm.
Notes
- Buy medium-sized carrots. If possible, try and buy medium-sized carrots when making this recipe. Huge fat carrots have lost some of their sweetness and tend to have a woody interior. Thin carrots will cook too quickly and will get too soft before having a chance to caramelize.
- Peel and cut the carrots ahead! Particularly if making a large batch, peeling and slicing the carrots a day or two ahead will save you so much time.
- Switch up the spices. Though carrots make a great pairing the cumin/coriander combo, feel free to use any other spices you like. Sumac, za’atar, or even cinnamon would work here.
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