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Maple Glazed Carrots - A Family Feast

Maple Glazed Roasted Carrots

Maple Glazed Carrots have fresh carrots sliced on the bias and roasted until tender. Then a sweet (but not too sweet) maple glaze is poured over the top and roasted again to caramelize. This is a great side dish option for Thanksgiving or any fall meal!

Yield: 6 servings 1x
Prep: 15 minutesCook: 45 minutesTotal: 1 hour


3 pounds fresh carrots (choose medium to large evenly sized carrots)

3 tablespoons extra virgin olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

4 tablespoons butter

1/4 cup shallots, minced

1 tablespoon fresh garlic, minced

1/4 cup 100% pure maple syrup

1 tablespoon brown sugar

1 tablespoon fresh thyme leaves, chopped

1 tablespoon Dijon mustard

1 tablespoon cider vinegar

Pinch of cayenne pepper


  1. Preheat oven to 425 degrees F with oven racks in center and top.
  2. Line two sheet trays with foil.
  3. Clean the carrots under cold running water and remove any dark spots or imperfections, but do not peel.
    Trim off ends then cut the carrots into half-inch thick slices cut on the bias.
  4. Place the cut carrots in a large bowl and coat with olive oil, salt and pepper and toss to coat.
  5. Pour out onto the sheet trays in single layers and roast for 20 minutes. Remove and toss and flip the carrots then return to the oven for 15 minutes longer.
  6. While carrots are roasting, in a small to medium saucepan, melt butter over medium heat and add the shallots and garlic and stir and cook for three minutes.
  7. Add the maple syrup, brown sugar, fresh thyme, mustard, vinegar, and cayenne and stir with a wooden spoon and cook for five minutes. Remove from heat.
  8. When the carrots have cooked for 35 minutes, remove, combine the two pans into one and pour on the glaze. Toss in the pan and roast on the center rack for ten minutes longer.
  9. Remove to a serving bowl and serve.

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© Author: A Family Feast
Cuisine: American Method: roasted