Maple-Thyme Roasted Carrots

A simple and delicious side dish of Maple-Thyme Roasted Carrots. These carrots have been caramelized a bit on the stove, and then popped in the oven to finish cooking, creating a delicious sweet and well balanced cooked carrot.

This is an easy way to get delicious veggies into your meal. And, they are fancy enough for a holiday dinner, or simple enough for a weeknight dinner!

We appreciate your support

This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Easy side dish

I’ve been making these carrots for a few months now, and I love ’em! I first made this recipe for Christmas dinner 2012.

They’re easy, tasty, and healthy. I make them all the time for dinner now. A simple dinner like roasted fish or seared tofu with a side of rice or {affiliate link} Orzo and super yummy roasted carrots.

Healthy & delicious

Carrots are high in Vitamin A, Vitamin K, fiber, and beta-carotene (which was named after carrots!). Carrots can be eaten raw, boiled, steamed, or roasted (my favorite).

If your carrots are organic, you don’t need to peel them, just scrub them clean. If they’re not organic or if they’re old or really thick, you may wish to peel them. Read more about the health benefits of carrots at World’s Healthiest Foods.

Long skinny carrots

I like the skinny long carrots with the tops still on from the grocery store. Rather than the big thick carrots (I think of those big thick ones as being the ones that we used to feed to horses).

And, carrots are really easy to {affiliate link} grow in your garden & super fresh then!

This simple side dish would be super impressive with those beautiful colored carrots from the farmer’s market! These carrots make a great addition to a salad as well!

Recipe Notes

The recipe easily doubles or triples (just try not to crowd the pan too much or they won’t brown).

You can easily adjust the amount of maple syrup in the recipe; add a little less if you’d like them not as sweet.

The carrots are cut into similar sized pieces, some are cut in half lengthwise, and all are cut into about 4-5-inch long pieces

Let’s keep in touch

If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools

If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.

Maple-Thyme Roasted Carrots Recipe

Maple-Thyme Roasted Carrots

Debi

A simple and delicious side dish of sweet Maple-Thyme Roasted Carrots that have been caramelized a bit on the stove, then popped in the oven to finish cooking.

5 from 1 vote

Print Recipe Pin Recipe Rate this Recipe

Cook ModePrevent your screen from going to sleep.

Prep Time 10 minutes mins

Cook Time 13 minutes mins

Total Time 23 minutes mins

Course Side Dish

Cuisine American

Servings 2 servings

Calories 103 kcal

Ingredients

  

1x2x3x

• 1 bunch carrots scrubbed clean and peeled
• 1 tablespoon oil
• ½ tablespoon fresh thyme leaves
• pinch salt
• 1 tablespoon maple syrup

Instructions

 

• Preheat oven to 400° F.
• Depending on the size of your carrots, cut them in half lengthwise, and possibly in half or thirds widthwise. You want your carrot pieces to be roughly uniform in size so they all cook at about the same rate.
• Heat oil in a heavy oven-proof skillet, preferably a cast iron skillet. Once the oil is nice and hot, add carrots, and sauté 4-6 minutes until they begin to brown. Don’t stir too much, the longer they touch the bottom of the pan, the faster they’ll brown.
• Sprinkle with thyme and salt. Pour maple syrup over the top, and give it a quick stir (it’ll start to spatter at this point). Place the pan in the oven and roast at 400° F for 8-9 minutes. Enjoy!

Notes

Adapted from The Fountain Avenue Kitchen

Nutrition

Calories: 103kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 1gTrans Fat: 1gSodium: 22mgPotassium: 131mgFiber: 1gSugar: 7gVitamin A: 5178IUVitamin C: 5mgCalcium: 28mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword carrots, roasted

Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!