Maple Glazed Carrots Recipe

Preheat and prepare carrots

Preheat oven to 425°F (220°C). Wash and peel the carrots if desired. Trim the tops and the tips. If carrots are large, cut them lengthwise into 1/2-inch to 3/4-inch thick sticks or into uniform 2-inch pieces so they roast evenly. Smaller baby carrots may be left whole.

Toss with oil and seasonings

Place prepared carrots in a large bowl. Add 1.5 tbs olive oil, 3/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Mince 1 clove garlic and add it to the bowl along with 1 tsp fresh thyme leaves. Toss well so all pieces are evenly coated.

Roast carrots

Spread the carrots in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Roast in the preheated oven for 15 minutes, then stir or shake the pan to promote even browning. Roast an additional 8-12 minutes, until carrots are tender at the thickest part and beginning to caramelize (total 23-27 minutes depending on thickness).

Prepare maple glaze

While carrots roast, combine 2 tbs pure maple syrup and 1 tbs unsalted butter in a small saucepan over low heat. Stir until butter melts and mixture is glossy. Remove from heat and whisk in 1 tsp fresh lemon juice. If glaze is too thick, whisk in up to 2 tbs water to reach a pourable consistency.

Glaze carrots

When carrots are tender and lightly browned, remove the baking sheet from the oven. Drizzle the warm maple-butter glaze evenly over the carrots and gently toss on the pan (use a spatula) to coat. Return to oven for 2-3 minutes to set the glaze and intensify caramelization.

Finish and serve

Remove carrots from oven. Taste and adjust seasoning with a pinch more salt if needed. Transfer to a serving dish, sprinkle with 1 tbs chopped parsley if using and a few extra thyme leaves for garnish. Serve hot.