You want a side dish that makes people shut up mid-sentence? This is it. Maple roasted carrots give you that glossy, caramelized finish that screams “I tried,” even if you threw it together in 20 minutes.

They’re easy, impressive, and they don’t hog oven space—aka holiday gold. Bonus: they convert carrot skeptics and make turkey feel less lonely.

If your plate needs color, crunch, and sweet-savory balance, these carrots deliver—every time.

What Makes This Special

Most carrot recipes taste like an apology.

Not this one. The maple syrup caramelizes into a gorgeous glaze while butter and olive oil add depth. A hit of Dijon and fresh thyme keeps things from turning into dessert.

We’re working with high heat for that roasty, charred edge that screams restaurant side.

And because it’s Thanksgiving, these carrots play nice with everything from gravy to cranberry sauce. In other words: low effort, high praise.

Maple Roasted Carrots for Thanksgiving Recipe

Recipe by Wendy CarterCourse: Side Dish

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

160

kcal

Ingredients

2 pounds carrots, peeled and cut on a bias into 1/2-inch thick pieces (or use baby carrots, halved lengthwise)
2 tablespoons olive oil for even roasting and crisp edges
1.5 tablespoons unsalted butter, melted, for richness and shine
3 tablespoons pure maple syrup (Grade A amber or dark, not “pancake syrup”)
1 teaspoon Dijon mustard for subtle tang that balances sweetness
1 teaspoon kosher salt (or 3/4 teaspoon fine sea salt)
1/2 teaspoon black pepper, freshly ground
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/4 teaspoon ground cinnamon for warmth without “pumpkin spice” overload
Optional: pinch of red pepper flakes for heat
Optional garnish: chopped toasted pecans, flaky sea salt, or a squeeze of lemon

Step-by-Step Instructions

Preheat smart: Set your oven to 425ºF (220ºC). Grab a large rimmed sheet pan and line with parchment for easy cleanup.
Cut to win: Slice carrots on a bias into 1/2–inch pieces so they cook fast and look chef-y. Keep sizes consistent for even roasting.
Whisk the glaze: In a bowl, combine olive oil, melted butter, maple syrup, Dijon, salt, pepper, thyme, and cinnamon. Add red pepper flakes if you like a little kick.
Toss and spread: Add carrots to the bowl and toss until glossy. Spread on the sheet pan in a single layer with space between pieces—crowding = steaming = sadness.
Roast hard: Bake for 15 minutes. Toss with a spatula, rotate the pan, and roast another 8–12 minutes until tender with caramelized edges.
Finish like a pro: Taste and adjust. Add a squeeze of lemon, sprinkle flaky salt, or toss with toasted pecans for crunch.
Serve warm: These hold heat well and re-warm easily, so they’re Thanksgiving-friendly.

Storage Instructions

Fridge: Store in an airtight container up to 4 days.
Reheat: Sheet pan at 375°F for 8–10 minutes to revive the glaze; microwave works in a pinch, but you’ll lose some texture.
Make-ahead: Toss carrots with the glaze up to 24 hours in advance; roast day-of.
Or par-roast for 15 minutes, chill, and finish roasting before serving.
Freezer: Not ideal—texture gets mealy. If you must, freeze flat and re-roast with a touch of oil.

Nutritional Perks

Beta-carotene powerhouse: Carrots deliver vitamin A for eye health and immune support, and the fat helps absorption.
Balanced sweet-savory: Maple syrup offers natural sweetness, so you need less overall sugar compared to brown-sugar bombs.
Heart-friendly fats: Olive oil brings monounsaturated fats; a bit of butter adds flavor with limited impact per serving.
Antioxidant boost: Thyme and cinnamon add polyphenols—tiny but mighty.

Nutrition Stats

Estimates vary by brand and portion size, FYI.

Common Blunders

Overcrowding the pan: If the carrots touch, they steam. Use two pans if needed.
Skipping the toss midway: You’ll miss that even caramelization.
Flip once for those golden edges.
Using fake syrup: Pancake syrup = flat, cloying sweetness. Real maple syrup or bust.
Cutting too thick or too thin: Thick equals raw centers; thin equals burnt edges. Aim for 1/2-inch.
Under-salting: Sweet needs salt to pop.
Taste and adjust before serving.

Easy Swaps & Alternatives

No butter? Use all olive oil or ghee for dairy-free richness.
No thyme? Rosemary or sage works. Dried herbs are fine—use half the amount.
No Dijon? A splash of apple cider vinegar or lemon juice gives similar brightness.
Want heat? Red pepper flakes or a dash of hot honey for sweet-spicy vibes.
Nut topping: Swap pecans for walnuts, pistachios, or pepitas; toast for crunch.
Extra savory: Add 1 minced garlic clove for the last 5 minutes of roasting to avoid burning.
Glaze upgrade: Stir in 1 teaspoon soy sauce or tamari to boost umami—sounds wild, tastes amazing.

FAQ

Can I use baby carrots?

Yes, but halve them lengthwise so they roast evenly and caramelize. Whole baby carrots tend to steam and stay bland.

Adjust time as needed.

Do I have to peel the carrots?

Nope. If they’re clean and fresh, scrub well and leave the skins on for extra fiber and flavor. Peeling is purely aesthetic.

How do I keep them from burning with maple syrup?

Use a hot oven but keep the pieces spaced out and flip at the 15-minute mark.

If your oven runs hot, drop to 400°F and add 3–5 minutes.

Can I make this on the stovetop?

Yes. Sauté carrots in oil over medium-high heat until browned, then add the maple-butter-Dijon mix and simmer until glazed and tender. Stir often so it doesn’t scorch.

What proteins does this pair well with?

Turkey (obviously), but also glazed ham, roast chicken, pork tenderloin, or seared salmon.

The sweet-savory profile plays nice with most mains.

How can I make it less sweet?

Drop maple syrup to 2 tablespoons and add 2 teaspoons lemon juice or 1 teaspoon Dijon. Salt properly—that’s the fastest path to balance, IMO.

Can I serve it at room temperature?

Yes. It’s great warm or room temp, which makes it perfect for big spreads where timing gets chaotic.

Just finish with a fresh squeeze of lemon to wake it up.

To Sum It Up

These Maple Roasted Carrots for Thanksgiving are glossy, golden, and wildly dependable.

They bring color, sweetness, and char—the trifecta of holiday side dish success. Minimal ingredients, maximum flavor, zero stress.

Make them once and they’ll crash your menu every year, uninvited and totally worth it.

Maple Roasted Carrots for Thanksgiving Recipe

What Makes This Special