I’ve made a different recipe for Maple-Thyme Roasted Carrots for a few years now. The reason I decided to try this new Maple Roasted Carrots recipe for Christmas Eve Dinner 2014, was that it’s all hands-off time in the kitchen. It takes a bit longer to roast them like this, but there’s no real work for the cook during that roasting time. And, yes, these times are correct, a total of 100 minutes in the oven. But it gets you a beautiful yummy carrot! And, if you want to check them a little earlier, of course, feel free.
I peeled and cut the carrots, and measured all the ingredients into the baking dish the day before, refrigerated it overnight, and just popped it into the oven when it was time to cook. And, voila! Perfectly roasted little glazed carrots of goodness! This was awesome, and I’ll make this one again!
I loved not only the awesome flavor of these carrots, but how easy it was on the day I made the dinner.
I also used my Roasted Herb Oil in this to boost those herby flavors!
I like the skinny long carrots in bunches with tops still on from the market, rather than the big thick carrots (I think of those big thick ones as being the ones that we used to feed to horses). Those long skinny ones have a better sweet flavor and a nice texture. Sometimes those big thick carrots are too woody and a little bitter. Carrots are also really easy to grow in your garden
I’ve cut the carrots into similar sized pieces, some have been cut in half lengthwise, and all were cut into about 4-5-inch long pieces.
I have no idea where this recipe originated. For years I’ve cut recipes out of magazines and newspapers and taped them onto notebook paper and put them in 3 ring binders. This is one of those random clippings.
Maple Glazed Carrots with Thyme Recipe
Maple Glazed Carrots
Ingredients
- 3 tablespoons olive oil or oil of your choice
- ¼ cup water
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon cayenne pepper
- ¼ cup maple syrup
- 2 pounds carrots peeled
- 3 sprigs fresh thyme
Instructions
- Preheat oven to 350 degrees F.
- Depending on the size of your carrots, cut them in half lengthwise, and possibly in half or thirds widthwise so you have 3-5 inch long pieces. You want your carrot pieces to be roughly uniform in size so they all cook at about the same rate.
- In a small bowl combine first 6 ingredients (oil through maple syrup). Place carrots and thyme springs in a 13x9-inch baking dish. Pour maple syrup mixture over the carrots and toss to coat.
- Cover the dish with foil, and bake at 350 degrees F for 1 hour and 15 minutes. Remove foil and bake for another 25 minutes, until slightly browned and caramelized.
Recipe Notes
I used my Roasted Herb Oil in this dish to bump up the herby flavors! Find the recipe here: {for printing} https://lifecurrentsblog.com/roasted-herb-oil/
candacec says
I’m looking for more veggie side dishes! I’m going to be trying this one soon! Pinning it so I can save it.
Culinary Ginger says
I love the carrots with the tops too, I think they’re so much sweeter. This is a lovely recipe that would compliment any main dish.
Sophia @ NY Foodgasm says
Damn I need to get some skinny carrots now! I loooove the idea of adding maple, just a little naughty!
Tamara K says
I am SO excited to have found another great carrot recipe! Thank you it sounds delicious and I will be trying it tonight!
Robin Masshole Mommy says
My mother always made something very similar when you were growing up. Very delicious. Your recipe sounds awesome.
Cher @ Paleo + Life says
YUM. I love roasted carrots and this version looks fantastic. We will be having this one SOON.
Marcy says
These sound really good, and I like what you said about them being easy to make. I made some nice glazed carrots on Christmas, but they were labor intensive when I had a lot of other things to make too.
Michele says
These sound really yummy!! Perfect for a holiday table. What I sometimes do is take a can of carrots heat them up-drain-plate them then pour honey over them—this would be for an everyday meal!!
Debra says
Oh man, these look absolutely divine!
Kate @ Framed Cooks says
The perfect combo of healthy and just a little bit decadent! Love these. 🙂
Michelle F. says
That looks so good. I have never had carrots like that before.
Heather says
That looks so good! I bet my kids would even eat them!!
Tamara @ www.adoptionmamablog.com says
Made it tonight! It was a hit with the kids and hubby 🙂 YAY!
Erica (@Erica's Recipes) says
Love love love these carrots Debi! They look so pretty and delicious!! I really want to try your Roasted Herb Oil too – I can see sooo many lovely possibilities 🙂
vegetarianmamma says
I love carrots and so does my youngest! We are the carrot lovers in the family and will put this on our to make list! YUM
Rosey says
Such a nice twist for the carrots. I’d love to try these, I bet I’d like them too.
Kelly Hutchinson says
I love carrots but I usually eat them raw. I think this would be a great recipe to serve with a pot roast.
Caitlin says
YUM!! Those sure do look amazing!!
Stephanie Pass says
My family usually loves a more savory flavor when it comes to cooked carrots, but this looks so good, I am going to have to try it out on them.
Camille K says
You won me with maple and thyme! Love this.
Amy Kelsch says
These look fabulous!!! Love the addition of cayenne pepper! Yum! Just pinned it!!
Lovefoodies says
I like the contrast of sweet and salt in your recipe and it sounds so delish. I will make it when I do my Sunday roast dinner. Yummy!
Kristin says
My mama makes a similar recipes and it’s so delish. Yours looks amazing!
Moore or Less Cooking Food Blog says
I am on such a carrot kick, these look amazing! Nettie
mealplanmaven says
We eat so many carrots that I’m surprised our skin isn’t orange! LOL ! Will definitely be trying your yummy recipe soon!
Travel Blogger says
I had carrots made similar to this once at a restaurant and my family loved them! Thanks for the recipe. 🙂
elsbro says
Yummy, I can’t wait to try this. It’ll pair well with so many dishes as a side!
Elena says
These carrots look so delicious! I can’t wait to try this recipe.