Maple Glazed Carrots With Thyme and Orange Zest

A fresh bunch of carrots roasted with sweet maple syrup and fragrant thyme – and garnished with orange zest – makes this maple glazed carrots recipe irresistible.

They’re a simple jazzed-up side dish, perfect for any occasion including a new twist for weeknight meals.

maple glazed carrots on round white plate.

These roasted carrots are absolutely delicious! A bit savory, a bit sweet and always a favorite – even with a picky eater in the family.

The best part is you can easily throw them together several hours or even a day in advance. Then just pop them back in a hot oven to reheat.

What to expect…

A company-friendly easy side dish: With just a handful of ingredients, this easy recipe creates a colorful, elegant, perfect side dish for holiday dinners.

Big flavors: Carrots LOVE maple syrup! The natural sweetness of the carrots is enhanced by the subtle flavor of maple in the glaze. The slightly caramelized roasted tender carrots are further boosted with thyme and orange zest. So good.

A healthy meal addition: Carrots are an excellent source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. If you’re interested in reading more nutritional information about carrots, check out this Healthline article on carrots.

Ingredients – tailored to your taste

bunch of fresh carrots, fresh thyme, maple syrup, oil, salt, pepper
Ingredients: bunch of fresh carrots, fresh thyme, pure maple syrup, oil, salt, pepper

Carrots: I like to leave the carrots whole or, for larger carrots, I’ll cut them in half lengthwise. If I’m serving to guests, I leave a half inch of green stem at the top for a fancier presentation. Diagonal pieces work fine, too, of course, especially when you have less time.

Maple syrup: For the best flavor use real maple syrup. Imitation syrup just doesn’t have the rich flavor like the real stuff.

Orange zest: is optional but adds a wonderful zing and contrast to the sweetness of the carrots and maple syrup. Feel free to leave it out, though, if that’s not your thing.

Thyme: adds a little earthy flavor. If you don’t like thyme, you can use other fresh herbs like fresh parsley or dill as a good substitute.

A few variations to try…

  • Sprinkle lightly with cinnamon or nutmeg.
  • Omit the thyme or orange zest.
  • Add a little kick of heat with a pinch of red pepper flakes or cayenne pepper.
  • Use honey instead of maple syrup. This recipe is not overly sweet, especially when you add the tangy orange zest. Adjust the sweetness to your liking.
  • Try half carrots and half parsnips.

How to make roasted honey glazed carrots

peeled whole carrots, thyme, oil, maple syrup
Peel carrots. Cut thicker ones in half to make all carrots roughly the same thickness for even cooking.
glazed carrots with thyme on roasting pan
Combine olive oil, thyme and real maple syrup. Toss with carrots and place in a single layer on a parchment paper lined sheet pan. Roast at 425F/218C for about 20 minutes until tender.
maple glazed carrots on round white plate.
Garnish with orange zest if you like (really good!) and extra thyme

Tips

  • Carrot thickness: The key is to ensure all the size of the carrots are approximately the same thickness so they roast evenly. Cut thicker ones in half or quarters lengthwise if needed. If you like your carrots on the thicker side, just increase the roasting time accordingly.
  • Serving portions: Figure about 1/4 lb (115g) of maple-glazed carrots per person. Double that for big eaters if you aren’t serving other side dishes.

Which are best – fresh or bagged carrots

In this article on how to shop for carrots, Cooks Illustrated found fresh carrots with the leaves attached have a deeper carrot flavor, but the bagged carrots are sweeter (they sweeten with age). I use fresh carrots with the leaves for this dish because we’re adding honey for sweetness anyway.

Avoid those little bagged precut baby carrots as they don’t have much taste.

Recipe FAQs

How do you store leftover roasted carrots?

Store leftover carrots in an airtight container in the fridge for up to 4-5 days.

Can I freeze cooked carrots?

Absolutely, you can freeze cooked carrots. Just transfer the cooled carrots to a freezer bag, squeezing out as much air as you can. Then pop them in the freezer for up to several months.

Are baby carrots real carrots?

Baby carrots are a portion of carrot. Once full-sized carrots are harvested, they are washed, cut, peeled and polished into 2-inch pieces. Because of all the shaping and peeling, baby carrots lose some of the nutrients and flavor. They’re best for serving with flavorful dip, where you’re not depending on a strong carrot flavor.

What to serve with this carrot recipe

Maple glazed carrots go with almost any main course. I tend to serve them with roast chicken breast and gravy, prime rib, sous vide lamb chops, turkey breast with pear chutney and chicken meatloaf.

They are a traditional side dish in an Easter dinner menu. And also a perfect Thanksgiving side dish.

Shortcuts

  • Skip the green stems at the top of the carrots (if you buy fresh carrots with leaves attached). Just cut them off. This will save time scrubbing the dirt where the leaves meet the carrot. I certainly don’t use the tops for weeknight dinners 🙂
  • Skip peeling the carrots if you scrub them well. There is no nutritional difference if you peel them or not. You just get a brighter appearance and slightly sweeter taste with peeled carrots. The skin has some bitterness to it.

Make Ahead 

Roast the carrots as per the recipe ahead of time, then reheat at 375F -400F (190C-204C) for 5-10 minutes. Alternatively, serve them at room temperature.

maple glazed carrots on round white plate.

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maple glazed carrots on round white plate.
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4.80 from 20 votes

Maple Glazed Carrots With Thyme and Orange Zest

A fresh bunch of carrots roasted with sweet maple syrup and fragrant thyme – and garnished with orange zest – makes this maple glazed carrots recipe irresistible.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American, Vegetarian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4

Ingredients

  • 1 pound slender carrots, leaves attached, Note 1 (about 2 bunches if carrots are small and slim)
  • 1 tablespoon maple syrup (or honey)
  • 1 tablespoon vegetable oil
  • 1 tablespoon chopped fresh thyme (or 1 tsp dried)
  • 1/2 teaspoon salt
  • 1 teaspoon grated orange zest (half an orange)

Instructions

  • Preheat oven to 425F/218C. Prepare a rimmed baking sheet with parchment or foil (if using foil, lightly spray with oil) – for easy clean up.
  • PREPARE CARROTS: Peel carrots (Note 2). If you leave a 1/2 inch of green stems on, be sure the scrub the earth off around the stem (I use a peeler to get most of it off). Try to get all the carrots the same width in order to cook evenly- you may have to slice a few in half lengthwise. Place carrots on pan. Mix maple syrup, oil, thyme and salt in a small bowl. Pour mixture over carrots and toss around to coat evenly.
  • ROAST CARROTS: Roast carrots for 20-25 minutes or until tender. Give them a shake after about 10-15 minutes for even cooking.
  • SERVE: Place carrots on a serving plate. Garnish with orange zest (Note 3) and drizzle lightly with maple syrup (or honey) if you like. Serve hot or at room temperature.

Recipe Notes

  1. Carrot options
    • Buy fresh carrots with leaves attached if you want to keep a little bit of the stem at the top (fancy-schmancy). Bagged carrots are fine too. 
  2. To peel or not to peel
    • If you scrub the carrots well, you can skip peeling them. There is no nutritional difference if you peel them or not. You just get a brighter appearance and slightly sweeter taste with peeled carrots. The skin has some bitterness to it.
  3. Variations to try
    • Sprinkle lightly with cinnamon or nutmeg.
    • Omit the thyme or orange zest. If you don’t like thyme, dill would be a great substitute.
    • Use maple syrup instead of honey.
    • Try half carrots and half parsnips.
  • Make Ahead: Roast the carrots as per the recipe ahead of time, then reheat at 375F -400F (190C-204C) for 5-10 minutes. Alternatively, serve them at room temperature.
 
Nutrition values are estimates. 

Nutrition

Calories: 95kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 369mg | Potassium: 377mg | Fiber: 3g | Sugar: 10g | Vitamin A: 19030IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 1mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!

Roasted honey glazed carrots, originally published in 2016, has been updated with new information and pictures.

4.80 from 20 votes (20 ratings without comment)

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