A delicious side dish featuring sweet roasted carrots glazed with maple syrup, fragrant thyme, and crunchy pecans for a perfect balance of flavors and textures.
This Maple Roasted Carrots recipe transforms simple carrots into a flavorful, elegant side perfect for any occasion. Roasted until tender and caramelized, then tossed with fresh thyme and toasted pecans, this dish pairs wonderfully with roasted meats or as part of a festive meal.
Prep: 10 min · Cook: 35 min · Rest / additional: 0 min · Total: 45 min
Cuisine: American · Course: Side Dish
- carrots 1.5 pounds — peeled and cut into 2-inch pieces
- maple syrup 2 tablespoons — pure maple syrup
- olive oil 1 tablespoon
- fresh thyme 1 teaspoon — leaves only
- pecans 0.5 cup — roughly chopped
- salt 0.75 teaspoon — divided
- black pepper 0.5 teaspoon — freshly ground
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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In a large bowl, toss the peeled and cut carrots with olive oil, 1/2 teaspoon salt, black pepper, and thyme leaves until evenly coated.
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Spread the carrots in a single layer on the prepared baking sheet.
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Roast in the preheated oven for 25 minutes, or until the carrots are tender and starting to caramelize at the edges.
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Remove the carrots from the oven and drizzle the maple syrup evenly over them. Toss to coat well.
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Sprinkle the chopped pecans and the remaining 1/4 teaspoon salt over the carrots, then return to the oven.
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Roast for an additional 8–10 minutes, until the pecans are toasted and the carrots are fully glazed and caramelized.
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Remove from the oven and let cool slightly before serving.
Tips and substitutions
- For even cooking, try to cut the carrot pieces uniform in size.
- Use pure maple syrup for the best flavor; pancake syrups do not provide the same depth.
- To toast pecans more evenly, you can toast them separately on a dry pan over medium heat until fragrant before adding.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350°F (175°C) oven for 10-15 minutes or in a microwave until warmed through to maintain the carrots’ texture and flavor.
Frequently asked questions
Can I use frozen carrots for this recipe?
Fresh carrots are best for roasting as frozen carrots release excess moisture and can become mushy. If using frozen, thaw and pat dry well before proceeding.
Can I substitute pecans with another nut?
Yes, walnuts or almonds work well as substitutes and add a similar crunchy texture.
How do I store leftovers to keep them fresh?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave before serving.
Prepared with AI assistance. Review ingredient amounts, cooking times and food safety guidance before cooking.
Featured image: AI-generated illustration of the recipe.
