Roasted Carrots with Maple Thyme (Printable Version)
Tender caramelized carrots with sweet maple-thyme glaze, ready in 40 minutes for any table.
# Ingredient List:
→ Vegetables
01 - 1½ lbs carrots, peeled and cut into sticks or left whole if thin
→ Glaze
02 - 2 tbsp olive oil
03 - 2 tbsp pure maple syrup
04 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
05 - 1 tbsp balsamic vinegar
06 - ½ tsp kosher salt
07 - ¼ tsp black pepper
→ Garnish
08 - Fresh thyme sprigs (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together olive oil, maple syrup, thyme, balsamic vinegar, salt, and pepper until well combined.
03 - Add carrots to the bowl and toss until evenly coated with the glaze mixture.
04 - Spread carrots in a single layer on the prepared baking sheet, ensuring even spacing for proper roasting.
05 - Roast for 25–30 minutes, turning once halfway through, until carrots are tender and caramelized at the edges.
06 - Transfer to a serving platter, drizzle any remaining glaze from the pan over the carrots, and garnish with fresh thyme sprigs if desired. Serve warm.
# Expert Advice:
01 -
- The glaze caramelizes into something that tastes like it took far more effort than five ingredients whisked together.
- Even carrot skeptics come back for seconds when the edges get sticky and charred just right.
02 -
- Crowding the pan was my biggest mistake early on and resulted in steamed carrots instead of roasted ones.
- Thinner carrot sticks cook faster so check them at twenty minutes if you cut them small.
03 -
- Dried thyme works in a pinch but use half the amount and crush it between your fingers to wake up the oils.
- Save the carrot greens for pesto if they come with feathery tops still attached.