Simple yet satisfying, these maple roasted carrots are the perfect side dish that picky eaters will love. Naturally vegan and gluten free.
Let’s be honest: as the weather gets colder all we really want is warming comfort foods.
Grey fall days really need colour so I’ve been making batches of these maple roasted carrots for weeknight dinners to help power me through.
Such an easy recipe, they’re sticky and maple-sweet, slightly spicy and have a creaminess to them that just makes everything better!
These carrots pair really well with anything roasted, like hasselback potatoes.
They even work great served on a vegan charcuterie board!
Why you'll love these
Really easy side dish - A handful of ingredients and no parboiling! These carrots just go straight in the oven for 25 mins. Perfect for holiday dinners.
Sweet and savoury - This carrot recipe is the perfect combination: sweet (maple syrup) and slightly savoury (sea salt).
Colourful! They'll add a splash of vibrant colour to any dinner table.
Completely vegan and dairy-free - I've used olive oil here instead of butter which gives the carrots a delicious creaminess.
Carrots - I recommend using larger carrots as they won't shrivel up in the oven. Personally, I like regular or rainbow carrots, but any kind of carrots work.
Pure maple syrup - Go for good quality! It lightly caramelizes and brings out the natural sweetness of the carrots so I recommend using a dark maple syrup for the best flavor. You could also use brown sugar.
Olive oil - I've used this instead of butter as all my recipes are vegan, but it works perfectly and adds creaminess.
Sea salt - Balances out the sweetness of the maple syrup. And who doesn't like sweet & salty?!
Cayenne Pepper - Optional, but adds a hint of heat which works really well. You can also use red pepper flakes.
Rosemary & parsley - Both optional, fresh rosemary adds flavour in the oven and chopped parsley is used for a pop of colour on the finished carrots.
Step by Step
Pre-heat oven to 400°F or 205°C.
Slice whole carrots in half lengthways. Place carrots on a large baking sheet (in a single layer, otherwise they will be steamed instead of roasted).
To make the maple glaze, mix olive oil and maple syrup together in a small bowl, and brush over carrots.
Sprinkle over salt and cayenne pepper. (Optionally add rosemary sprigs to baking sheet between carrot halves, if using - I haven't here.)
Bake in hot oven for 25 minutes until carrots are tender, flipping once halfway through.
Decorate with chopped fresh parsley and serve on a large plate.
Check out my web story showing you how to make this roasted carrot recipe.
Feel free to mix flavours and try using different fresh herbs.
Oregano works really well, and so does fresh thyme.
You could also sprinkle garlic powder or fresh garlic over the carrots, ground coriander or chili powder (before roasting).
I even love serving these carrots with the Basil Pesto from my Pasta Al Pesto drizzled over them for a summery treat!
Roasted carrots will keep for about 3 days in the fridge. Store any uneaten carrots in an airtight container.
I do not recommend freezing them.
No! You don't need to parboil these carrots before roasting. They are a soft vegetable and will cook in the oven.
Many maple glazed carrot recipes are not vegan because the carrots are roasted in butter. My recipe is completely vegan because I use olive oil.
You can reheat them, but be aware they won't taste as good as when they're fresh.
Personally, I like roasting my vegetables at a higher temperature because I find they caramelize more. I use 400°F for this roasted carrots recipe.
More side dishes for holiday season
Easy Maple Roasted Carrots
- 6 large carrots
- 1½ tablespoon olive oil, melted
- ½ tablespoon maple syrup
- Sea salt
- Pinch of cayenne pepper (optional)
- 5 sprigs fresh rosemary (optional)
- Chopped parlsey, to garnish (optional)
- Pre-heat oven to 400°F or 205°C.
- Slice carrots in half lengthways and place on a large baking sheet.
- Mix olive oil and maple syrup together in a small bowl, and brush over carrots to coat them.
- Sprinkle over salt and cayenne. (Optionally add rosemary sprigs to baking sheet between carrot halves, if using.)
- Bake in oven for 25 minutes until carrots are tender, flipping once halfway through.
- Serve on a large plate, decorated with chopped parsley if desired.
Nutritional information per serving
If you’ve tried these roasted carrots, please leave a comment or tip for others below. I'd love to know how you’ve made them your own!