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These Glazed Carrots with Maple Syrup are tender in the middle with caramelized edges and a buttery maple glaze that’s sweet, savory, and glossy. Roasting gives the carrots more flavor while the maple butter thickens right on the sheet pan.
I make these for Thanksgiving and Christmas, but they’re simple enough for Sunday dinner too. My Steak Seasoning gives the maple glaze a savory herb flavor, while fresh thyme adds a classic finish. For more holiday side dish ideas, check out my Thanksgiving Recipes.
Why This Maple Glazed Carrots Recipe Works
- Caramelized, not just soft: Roasting gives the carrots browned edges while keeping the centers tender.
- Easy but holiday-worthy: They’re simple enough for dinner with chicken or pork, but also work for Thanksgiving, Christmas, and Easter.
- Sweet-savory balance: Steak seasoning adds garlic, herbs, salt, and pepper to balance the maple and butter.
Ingredients You’ll Need
Grab the exact amounts from the recipe card below.
- Carrots: Peel and slice diagonally into about ½-inch pieces. Cut especially thick pieces in half again so they cook at the same rate.
- Salted butter
- Pure maple syrup: Use real maple syrup rather than pancake syrup for the best maple flavor.
- Fresh thyme: Keep the sprigs whole so they flavor the glaze and are easy to remove before serving.
- Steak seasoning: My homemade blend adds garlic, rosemary, dill, salt, and pepper to balance the sweet maple glaze.
How to Make Glazed Carrots with Maple Syrup
Use the step-by-step photos as a guide. You’re looking for tender carrots with caramelized edges and a maple butter glaze that thickens as they roast.
Make the Maple Butter
Melt the butter with the maple syrup, steak seasoning, and thyme until combined. The mixture should still look loose. There’s no need to reduce it first because it will thicken in the oven.
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Coat the Carrots
Toss the carrots in the maple butter, then spread them into a single layer. Leave enough room between the pieces for the edges to roast rather than steam.
Roast Until Tender and Caramelized
Toss the carrots partway through to coat them again. Keep roasting until a fork slides in easily and the edges have started to brown.
Finish With the Maple Glaze
Toss the hot carrots in the concentrated maple butter left on the pan. It should cling to the carrots and give them a glossy finish.
Easy Swaps and Variations
- Use baby carrots: Choose carrots that are similar in thickness so they cook evenly.
- Skip the steak seasoning: Use salt, black pepper, and a little garlic powder instead, and keep the fresh thyme.
- Add cinnamon: A small pinch gives the glaze a warmer, slightly sweeter flavor.
What to Serve With Maple Glazed Carrots
- For a holiday meal, serve these carrots with Baked Ham, Crockpot Ham, Oven Roasted Turkey Breast, or Whole Roasted Chicken. Add Browned Butter Mashed Potatoes, Baked Macaroni and Cheese, or Green Beans with Bacon.
- For Sunday dinner, they also work well with Baked Pork Chops and Mashed Potatoes with Cheese.
- If you’re making a larger holiday spread, add them alongside Southern Candied Yams or Sweet Potato Casserole with Marshmallows.
Maple Glazed Carrots FAQs
For this recipe, add it before roasting. The maple syrup cooks with the butter and carrot juices, then thickens and caramelizes in the oven.
The carrots may need more roasting time, or there may be too much moisture trapped on the pan. Give them plenty of room and continue roasting until the maple butter reduces enough to coat them.
Storage & Reheating
- Store: Keep leftover glazed carrots in an airtight container in the refrigerator for up to 3 to 4 days.
- Make ahead: Roast the carrots ahead and refrigerate them until needed. Reheat just before serving. They’re best freshly roasted when possible because the caramelized edges are best straight from the oven.
- Freeze: I don’t recommend freezing them if texture matters because the carrots soften after thawing.
- Reheat: Warm them in a covered skillet until heated through, then uncover briefly so the glaze can thicken again. The microwave also works well for individual portions.
Glazed Carrots with Maple Syrup
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Ingredients
- 2 pounds Carrots, peeled and cut diagonally into ½-inch pieces, for larger carrots, cut them in half again if needed to keep the sizes similar
- 4 tbsp Butter, salted
- 4 tbsp pure maple syrup
- 4 sprigs Thyme, fresh
- 1 tbsp Steak Seasoning, click for my recipe
Instructions
- Preheat the oven: Preheat your oven to 425°F. Line a large sheet pan with parchment paper or foil.
- Make the maple glaze: Add the butter, maple syrup, steak seasoning and thyme sprigs to a small saucepan over medium-low heat. Allow the butter to melt. Whisk the mixture until combined.
- Pour the glaze over the carrots: Add the carrots to the sheet pan in a single layer. Pour the maple mixture over them and toss until evenly coated.
- Roast: Roast the carrots for 20 minutes.
- Toss again then continue roasting: Toss the carrots, then continue roasting for 10-15 more minutes, or until the carrots are fork-tender with caramelized edges.
- Finish & serve: Toss the hot carrots in the glaze remaining on the sheet pan. Garnish with parsley and serve warm.
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Recipe Notes
- Cut evenly: Slice the carrots into similar-sized pieces so they cook at the same rate.
- Use a single layer: Give the carrots room so the edges roast instead of steam.
- Expect a thin glaze at first: The maple butter thickens as the carrots roast.
- Finish with the glaze: Toss the hot carrots in the maple butter left on the sheet pan before serving.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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