Maple Roasted Heirloom Carrots

Carrots – Heirloom carrots can usually be found at farmer’s markets and in well-stocked grocery stores with a big produce area. You can usually find them in the organic section and sold with the carrot’s top greenery still attached. Alternatively, you can still make this recipe with a 2-pound bag of orange carrots as well.

Oil – I use a bit of extra virgin olive oil to toss the carrots in. This helps to evenly roast them in the oven and makes it easier for the seasoning to stick.

Seasoning – Toss the carrots with a bit of salt and pepper to flavor them.

Herbs – Use a bit of fresh herbs here, a little bit finely chopped added with the salt and pepper, and the rest to garnish at the end. I prefer thyme, but you could also try things like parsley, rosemary, basil, etc.

Butter – I like to brown some butter for this recipe. It adds a buttery, nutty flavor to the carrots, and helps to reduce the viscosity of the maple syrup so it is easier to spread onto the carrots.

Maple – Use pure maple syrup here and NOT pancake syrup. Real maple syrup adds incredible flavor while the fake stuff would give a thin, artificial taste and likely burn and become bitter while roasting.

Spices – Optional, but I add just a bit of chipotle powder and ground cinnamon for extra flavor and just a bit of heat (it’s very mild).

Prepping & Roasting Carrots

I like to keep a little bit of the green end attached, so cut the leaves off (if sold that way), leaving about a 1-inch amount attached to the carrot tops. Save the carrot leaves as a plate garnish if you like.

If you keep the 1-inch green top, be sure to wash the carrots thoroughly since dirt likes to stay trapped in the crevasses there. Peel the carrots and trim off any tiny ends on the carrots to prevent them from burning while roasting.

Since it is hard to toss whole carrots in a bowl, I like to add them to a long container or baking dish. Coat with olive oil and toss with salt and pepper.

Add the carrots to the baking sheet and roast in the oven for 15-20 minutes, giving the pan a quick shake half-way through. The carrots should be almost fork-tender when done at this point.

Making Glaze & Finishing Carrots

While the carrots are roasting, start on the next step.  In a small pan set over medium to medium-low heat add the butter and melt it and then brown it. This process will take a few minutes as the butter starts to foam and the water evaporates, then the milk solids will start to toast.

Once you start to see the brown bits forming on the bottom of the pan, stir in the maple syrup and spices (if using). Remove from the heat and keep stirring until the butter and maple are well combined and pour into a heat-proof bowl to keep the butter from over-cooking.

Remove the carrots from the oven when they are done and brush the maple-butter mixture over all the carrots, flip and coat the other side. Return to the oven and continue roasting for another 8-10 minutes, giving a shake half-way through again.

The carrots should be fork-tender when finished, with just a bit of toughness left in the center. If you prefer them to be fully softened, roast for the longer listed times and maybe a few minutes longer depending on your preference.

Taste a piece and add a bit more salt and pepper if needed then move to a serving plate over the carrot leaves if you wish. Garnish with the rest of the fresh thyme and serve warm or at room temperature.

Vegan – Naturally vegetarian, if you need this to be vegan just swap out the butter for a neutral oil. You can try vegan butter if you’ve successfully roasted with it before but skip the browning process.

Orange Carrots – If you can’t find heirloom carrots, or wish to save money on this side dish, you can definitely use regular orange carrots as well. If you use organic orange carrots, they tend to be a similar size and shape to the heirloom and come with their leaves attached. You can also use bagged carrots as the least expensive option. If you have large carrots with a 1-inch+ diameter, I recommend cutting them in half lengthwise to cook at the same time.

Different Flavors – One of the most common swaps for roasted maple carrots is using honey instead. If you associate maple with fall, try them as honey roasted carrots for Easter. Try different herbs like rosemary, basil, parsley, dill, tarragon, etc. Use different spices such as smoked paprika, cayenne, cumin, coriander, etc.

Sliced Carrots – For a simpler version, you can use orange carrots and cut them on the bias about ½-inch thick (or baby carrots) and make them almost exactly the same way. Lower the oven temperature to 400°F and roast for about 30-40 minutes total. Toss half-way through and coat with the maple mixture for the last 5-10 minutes of roasting. Just keep a closer eye on their tenderness and cook to your desired texture.

❄️ How to Store Roasted Carrots

Once cooled completely, you can transfer maple roasted heirloom carrots to an airtight container or zipper-locked bag. Store in the refrigerator for 3-4 days.

I do not recommend freezing roasted carrots. They release a lot of water when thawed and won’t have a pleasant texture or flavor when reheated.

To reheat the carrots, you can microwave them for 20-30 second increments until heated to your preference. I recommend reheating them in the oven, however. Preheat your oven to 425°F and cook for 5-10 minutes until heated throughout.