Go Back

Maple Glazed Carrots with Fresh Thyme

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 6

Equipment

  • Baking sheet A large rimmed baking sheet allows for proper roasting and caramelization. Use parchment paper for easier cleanup.
  • Mixing bowl For tossing the carrots in oil, maple syrup, and seasoning.
  • Measuring Spoons Precision matters when balancing sweet and savory flavors.
  • Tongs or spatula For flipping the carrots mid-roast.
  • Optional alternative If you don’t have an oven, you can sauté the carrots on the stovetop in a large skillet, though the texture will be slightly different—more tender than roasted.

Ingredients
  

  • 2 pounds of carrots peeled and cut into uniform sticks or diagonally sliced for presentation
  • 2 tablespoons olive oil extra virgin preferred
  • 3 tablespoons pure maple syrup avoid pancake syrup for best flavor
  • 1 tablespoon unsalted butter melted (optional for added richness)
  • 1 tablespoon fresh thyme leaves plus more for garnish
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon balsamic vinegar optional for tangy depth

Instructions
 

Preheat Your Oven

  1. Set your oven to 425°F (220°C). This high heat helps caramelize the natural sugars in the carrots and the maple glaze, giving a slightly crisp, golden edge.

Prepare the Carrots

  1. Peel the carrots and cut them into uniform sticks or ½-inch thick diagonal slices. Uniform size ensures even cooking.

Toss with Flavor

  1. In a large mixing bowl, toss the carrots with olive oil, maple syrup, melted butter (if using), salt, pepper, and thyme. Make sure each carrot is well coated in the mixture.

Roast to Perfection

  1. Spread the carrots in a single layer on a parchment-lined baking sheet. Roast in the oven for 20–25 minutes, flipping once halfway through, until the carrots are tender and caramelized at the edges.

Add the Finishing Touch

  1. Once the carrots are roasted, remove them from the oven and drizzle with a touch of balsamic vinegar if you want added depth. Give them a gentle toss and sprinkle with extra thyme leaves for presentation.

Serve Warm

  1. Transfer to a serving platter and serve immediately. These are best warm but can be served at room temperature if needed for a buffet-style setup.