Sweet, tender, and perfectly caramelized, these maple roasted baby carrots with garlic and thyme are one of my favorite side dishes. They take just minutes to prepare, making them ideal for busy weeknights, yet they’re elegant enough for a holiday spread. The natural sweetness of carrots pairs beautifully with maple syrup, while the roasting process brings out deep, savory flavors.

Why You’ll Love This Recipe

I love how easy this dish is to prepare. Since I use baby carrots, there’s almost no prep work—just rinse, toss with seasonings, and roast. I also like how versatile the flavor profile is: the touch of maple syrup enhances the natural sweetness without overpowering, while garlic and thyme give the carrots a savory, herbaceous depth. This recipe works as a quick weeknight side but also shines on special occasions like Thanksgiving or Christmas. Best of all, even picky eaters and kids love these sweet, tender carrots.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Baby carrots

• Maple syrup

• Garlic, minced

• Olive oil

• Fresh thyme (or dried thyme in smaller quantity)

• Salt and freshly cracked pepper

Directions

1. Preheat the oven to 425°F (220°C).

2. In a mixing bowl, toss the baby carrots with olive oil, maple syrup, minced garlic, thyme, salt, and pepper until well coated.

3. Spread the carrots evenly on a baking sheet in a single layer.

4. Roast for 25–30 minutes, tossing halfway through, until the carrots are fork-tender and slightly caramelized on the edges.

5. Remove from the oven, let them rest for a few minutes, and garnish with fresh thyme before serving.

Servings and timing

This recipe makes 4 servings.

• Prep time: 5 minutes

• Cook time: 25 minutes

• Total time: 30 minutes

Variations

I like to change things up by swapping maple syrup with honey or brown sugar for a different sweetness. Sometimes I drizzle balsamic vinegar before roasting for extra tang or even reduce it into a syrup to serve on top. Using butter instead of olive oil adds richness, while cinnamon or nutmeg can create a warm, spiced version.

Storage/Reheating

I store leftover roasted carrots in an airtight container in the refrigerator for up to 3 days. To reheat, I spread them on a baking sheet and warm them in a 350°F oven until hot. If I’m short on time, I also reheat them in the microwave, though they lose a bit of their roasted texture.

FAQs

How do I know when the carrots are done?

I check by piercing a carrot with a fork—it should be tender but not mushy, with slightly caramelized edges.

Can I use frozen carrots instead of fresh?

Yes, but I find frozen carrots release more moisture, so they won’t caramelize as well. I prefer fresh baby carrots for the best texture.

Can I make this recipe ahead of time?

I often roast the carrots a few hours ahead and reheat them in the oven before serving. They hold up well without losing much flavor or texture.

What can I serve with maple roasted carrots?

I like pairing them with roasted chicken, grilled salmon, or even a vegetarian grain bowl. They also fit beautifully on a holiday table with turkey or ham.

Can I add other vegetables to the roasting pan?

Absolutely. I sometimes add parsnips, cauliflower, or fingerling potatoes. I just make sure to cut them into similar sizes so everything roasts evenly.

Conclusion

These maple roasted baby carrots are a simple yet elegant side dish that I love serving year-round. They balance sweetness, savoriness, and caramelized depth in every bite, making them irresistible for both kids and adults. Whether I’m preparing a quick weekday dinner or a festive holiday meal, this recipe always finds a place on my table.

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