maple glazed carrots

Maple Glazed Carrots recipe with fresh thyme, topped with goat cheese and cracked pistachios. A simple and fresh carrot recipe that is perfect for fall!

Maple Glazed Carrots with Yogurt and Thyme

(450 grams) medium carrots, cleaned and stems removed

maple syrup

salt

black pepper

olive oil (for baking pan)

unsalted butter

yogurt

thyme

Preheat oven to 400 degrees F (200 degree...

Preheat oven to 400 degrees F (200 degree C). Toss carrots in maple syrup and sprinkled with salt and pepper. Add oil to baking sheet and spread carrots evenly, then top with pieces of butter. Roast until carrots soften and begin to brown, about 20 minutes, stirring throughout.

Remove carrots from oven and move to plate...

Remove carrots from oven and move to plate spread with yogurt. Top carrots with fresh thyme and pinch flaked sea salt.

These Maple Roasted Carrots are sweet, savory, and so easy to make. All you need are 7 simple ingredients to make a delicious side dish even kids will love! Vegan, oil-free, and healthy.

Easy Maple Roasted Carrots

organic carrots

Tbsp low-sodium soy sauce (use Tamari to make gluten-free)

garlic powder

onion powder

paprika

oregano

Red pepper flakes (optional)

Preheat oven to 450 degrees and line a baking sheet with parchment paper. Then, peel and trim the carrots if necessary.

In a small bowl mix together the maple syrup, soy sauce, garlic powder, onion powder, smoked paprika, and oregano. 

Lay the carrots out in a single layer on the baking sheet and pour the maple syrup mixture over the carrots. Use your hands to toss the carrots until they are covered. 

Place in the oven and bake for 10 minutes. Then, gently flip the carrots with a spatula and cook for another 10 minutes. Depending on your appliance, size of the carrots, and desired texture cooking time may vary.

Serve immediately and garnish with chopped carrot greens if you so desire.

Hi, Kathy! I would try 400 degress for about 15 minutes. Here is an online calculator that can also help. https://www.airfryercalculator.com/

These are sooo good.  I used Tamari  as I didn’t have soy sauce.

Absolutely delicious!  Such a tasty marinade, the flavor was unbelievable!  A definite keeper,  l made these as well as your wonderful roasted potatoes and didn’t mind at all when some of the marinade got on my potatoes!  Please keep the recipes coming. My husband and l have been eating WFPBNO for almost a year now and almost all my recipes have come from you.  Can’t thank you enough!

Thank you, Colleen! I hope you all enjoy it!!!

Hi, Tracey and sorry that happened. A couple of things: 1) every appliance is different, including stovetops so some my burn hotter than others. You could try lowering the heat to 325 and be sure to use parchement paper so nothing sticks to the pan. 

Hope this helps,
shane

I made using the small baby carrots and they were delicious. 
Question, I poured the sauce into the parchment paper and there was quite a bit. Should I be pouring it all into the baking sheet and then can I use that sauce for the carrots by possibly adding some arrowroot flour to thicken it up a bit? Just wondering. Is there supposed to be alot of sauce in the pan?

I'm not a fan of those packaged baby carrots you always see in the market. I know, most everyone loves them but me. Anyway, I received a package in a grocery give-a-way recently and since I am also not one to waste food, I looked for a recipe which led me to your site.  I followed your recipe to the letter and was pleasantly surprised at how delicious the carrots were. I left the carrots a little bit on the crunchy side and I must say I haven't stopped eating them. Forget having them for dinner, they never made it to the table. In fact, I have been eating them straight from the fridge, cold and all. A heavenly snack.   I will never look at a bag of baby carrots the same. Thank you for the recipe and for my new love of baby carrots!

These were excellent! May have to adjust the cook time depending on the thickness of your carrots. I wouldn't change a thing. Yum!

Maple Dijon Roasted Carrots and Apples are the perfect side dish. They deliver sweet, savory, and tangy flavors and come out of the oven perfectly caramelized and glazed.

Maple Dijon Roasted Carrots and Apples

carrots (about 1 pound)

apples (about 1 pound)

onion

garlic garlic

olive oil

dijon mustard

Core apples, then chop into ½” cubes.

Chop carrots on the bias into ¼” thick slices.

Dice onion into ½” pieces.

Finely chop the garlic.

Whisk together the olive oil, maple syrup, mustard, sea salt, black pepper, and thyme in a large bowl.

Add chopped carrots, apples, onions, and garlic. Toss the mixture to coat thoroughly.

Roast the carrot mixture at 425°F for 15 minutes, or until the side touching the pan begins to brown. Flip the mixture over to brown the other side.

Continue cooking for 10 to 15 minutes, or until the carrots are tender when pierced with a fork and the glaze is slightly caramelized.

Glazed carrots with a maple butter sauce are a simple and delicious side dish that shines at the dinner table during the holidays.

Glazed Carrots

carrots

water

¼ teaspoon kosher salt (divided)

lemon juice

lemon zest

parsley

Prepare the Carrots - Wash, peel, and cut the carrots into 2-inch long and ½-inch wide sticks.

Par-Cook the Carrots - In a medium saucepan, add water and bring it to a boil over medium-high heat. Add 1 teaspoon salt and stir to combine. Add the carrots and cook until tender but still hold their shape, 5 to 6 minutes. Drain well with a colander.

Make the Glaze - In a large saute pan, add the butter, lemon juice, and maple syrup. Cook over medium heat until the butter is melted.

Glaze the Carrots - Once the glaze is bubbling, add the carrots. Gently stir to combine. Cook, occasionally stirring, for about 4 to 5 minutes. Add ¼ teaspoon salt and black pepper, and stir to combine.

To Serve - Transfer to a serving dish and garnish with lemon zest and parsley.

These were so good I couldn’t stop eating them! They pair very well with the meatloaf and mashed potatoes. My son and husband did say there was a little too much lemon flavor so I think next time I’ll just omit the zest for them but they were perfect for me!

This recipe turned out to be so delicious!

https://www.youtube.com/watch?v=wNz5nxKGpNs

Glazed carrots are a simple and elegant side dish that will shine at the table. Tender carrots tossed in a maple butter sauce with lemon zest and parsley.
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✅ INGREDIENTS:
• 1 1/2 pounds carrots
• 2 quarts water
• 1 1/4 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice
• 2 tablespoons pure maple syrup
• lemon zest
• 1/4 teaspoon black pepper
• 1 teaspoon minced parsley

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This Wild Rice Pilaf with Maple Glazed Carrots is a delicious and versatile side dish or vegetarian main dish for any occasion, but it is especially delightful during the holidays! Simple to make in 3 easy steps, it&#039;s a wonderful and healthy recipe you&#039;ll love to serve your guests!

Wild Rice Pilaf with Maple Glazed Carrots and Pecans

vegetable broth

dry wild rice

dry barley (hulled

carrots (sliced on bias)

herbs

mushrooms (like button, cremini, oyster or shitake)

leek

garlic

red bell pepper (sliced)

salt and pepper (to taste)

pecans (toasted)

In a large saucepan, bring broth to a boil. Add wild rice and barley and then return to a boil. Reduce the heat, cover and simmer until tender; about 45 to 50 minutes. Drain excess liquid (or reserve for sauteing the carrots).

Combine carrots, 1/4 cup water (or reserved broth), herbs, and maple syrup in a large nonstick skillet. Cover and cook over medium heat for 12 minutes or until carrots are crisp-tender. Uncover, increase heat to medium-high, and cook 3 minutes more until liquid is reduced and carrots are glazed. Transfer to a bowl and leave the remaining liquid in the skillet.

In the same skillet, saute the mushrooms, leeks, and garlic over medium heat for 6 minutes or until lightly browned, adding water as necessary, up to 2 tablespoons, to prevent sticking. Add red pepper, cooked grains, salt and pepper to taste, toss together and heat through.

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