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Maple-Glazed Roasted Carrots
Maple and thyme turn a tray of sweet autumn carrots into an easy side with burnished edges and just enough brightness from lemon.
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Ingredients
NUTRITION
Nutrition per serving
- Calories
- 149 kcal
- Protein
- 2.0 g
- Fat
- 4.0 g
- Carbs
- 29.0 g
Estimated values per serving.
Ingredient Visual Board
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The visual board and instructions describe the original recipe for 4 servings. Use the adjusted checklist amounts when changing servings.
From the kitchen
Instructions
Heat the oven to 220°C (425°F). Line a large rimmed sheet pan with parchment.
Toss the carrots with olive oil, salt and pepper. Spread them out in one layer so their edges can brown.
Roast for 20 minutes, then turn the carrots. Roast for another 8–12 minutes until tender at the center and browned at the edges.
Drizzle with maple syrup and scatter over the thyme. Return to the oven for 2 minutes, just until glossy.
Finish with lemon juice and taste for salt before serving warm.
GOOD TO KNOW
Kitchen Notes
- Cut the carrots to a similar thickness so they finish together.
- Add the maple near the end; it can darken quickly in a hot oven.
Storage & reheating
Storage: Refrigerate in a covered container for up to 4 days.
Reheating: Warm on a sheet pan at 190°C (375°F) until heated through, or use a skillet over medium-low heat.
FROM SUE · PRINTABLE RECIPE
Maple-Glazed Roasted Carrots
Maple and thyme turn a tray of sweet autumn carrots into an easy side with burnished edges and just enough brightness from lemon.
Prep: 10 minutes · Cook: 35 minutes · Total: 45 minutes · Serves: 4
Ingredients
- 900 g Carrots, peeled and cut into even pieces
- 1 tbsp Olive oil
- 2 tbsp Pure maple syrup
- 1 tsp Fresh thyme leaves
- 1 tbsp Lemon juice
- to taste Flaky salt
- ¼ tsp Black pepper
Instructions
- Heat the oven to 220°C (425°F). Line a large rimmed sheet pan with parchment.
- Toss the carrots with olive oil, salt and pepper. Spread them out in one layer so their edges can brown.
- Roast for 20 minutes, then turn the carrots. Roast for another 8–12 minutes until tender at the center and browned at the edges.
- Drizzle with maple syrup and scatter over the thyme. Return to the oven for 2 minutes, just until glossy.
- Finish with lemon juice and taste for salt before serving warm.
Kitchen notes
- Cut the carrots to a similar thickness so they finish together.
- Add the maple near the end; it can darken quickly in a hot oven.