Dressed in a sweet and buttery maple syrup glaze, these Maple Roasted Carrots are so easy to make and a simple holiday side dish. Top them with crushed pistachios for flavor and crunch!
The holidays are a special time of year where we take ordinary vegetables and turn them into things of glory. Just like my Feta Harissa Carrots and Lemon Yogurt Dressed Roasted Carrots, these Maple Roasted Carrots are no exception! Dressed with a maple butter glaze and garnished with chopped pistachios, they’re a must-have holiday side dish that is sure to impress.
You may be thinking, “Roasted carrots with maple syrup? Do those two even go together?” Heck ya, they do! Maple and carrots were practically made for each other and always meet up in the fall or for the holidays.
Healthy maple glazed carrots are sweet like candy, always tender, and one of the best holiday side dishes.
- Each carrot is brushed with a sweet and buttery maple syrup glaze.
- Every bite is tender, sweet, and earthy.
- This side dish is almost TOO easy to make. A great time-saver for the holidays!
- Carrots - Trim the ends and peel the skin first. If you love this recipe as much as I do, feel free to experiment and make it with other root vegetables, like sweet potatoes, parsnips, or turnips.
- Butter - Or use ghee, vegan butter, or olive oil instead.
- Maple syrup - Make sure to use the real stuff for the best flavors. Feel free to substitute this for honey if you’d like.
- Pistachios - To add on top of the glazed carrots. You can use pumpkin seeds as a nut-free alternative.
Step 1: Make the maple glaze. Whisk the butter, maple syrup, salt, and pepper together in a small bowl.
Step 2: Brush and bake the carrots. Place the carrots on a baking sheet and brush each one with a generous amount of maple butter. Bake for 30 minutes, making sure to flip them halfway through.
Step 3: Drizzle again. Take the carrots out of the oven and immediately drizzle any leftover glaze on top.
Step 4: Garnish and serve. Arrange the maple carrots on a serving platter, sprinkle with pistachios, then serve.
Expert tips and FAQs
- Keep an eye on the carrots when they’re almost done roasting as the sugar in the maple syrup could brown.
- You can leave the carrots whole or slice them up before roasting. It’ll work just as well with baby carrots too!
- Instead of pistachios, top the roasted carrots with pumpkin seeds, a sprinkle of red chili flakes, fresh parsley or thyme, or dried cranberries.
- To make them a little more filling, pile the baked carrots on a bed of cooked quinoa, farro, or brown rice before serving.
Can you air fry the carrots instead?
Sure! Dress the carrots in the maple syrup glaze and follow the instructions on my air fryer carrots recipe. Just watch them carefully so the sugar doesn’t burn.
Can they be made ahead of time?
You can save some time by washing and cutting the carrots 1 or 2 days beforehand and whisking the maple glaze together. Keep both in separate sealed containers in the fridge.
The carrots can be brushed in the glaze for up to 2 or 3 hours before roasting. Keep them in a covered container at room temperature until it’s time to cook.
How do you store leftover roasted carrots?
Keep any leftovers in a sealed container in the fridge. They should stay fresh for up to 4 days.
More holiday side dishes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Maple Roasted Carrots
- 2 lb. carrots ends trimmed
- 2 tablespoon butter melted
- ¼ cup maple syrup
- ¼ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- ¼ cup pistachios chopped
- Preheat oven to 425°. Line a large baking sheet with foil and set aside.
- In a small bowl, whisk the butter, maple syrup, salt, and pepper together.
- Place the carrots onto the baking sheet and brush them with the maple butter until they're completely coated (there should be a little maple butter leftover -- save it!).
- Place the carrots into the oven and bake them for 30 minutes, flipping half way through.
- As soon as they're done baking, drizzle them with the remaining maple butter (if there wasn't any leftover, stir 1 tablespoon melted butter and 1 tablespoon maple syrup together and use that). Sprinkle them with the pistachios and enjoy!
Is it really 14 teaspoons of pepper or should it be 1/4 teaspoon of pepper?
Whoops -- should be 1/4 teaspoon 🙂
Made these for Christmas dinner. They needed some complexity to balance the butter and syrup so I added a splash of apple cider vinegar, ground cardamom and lots of black pepper, and served with some minced preserved lemon peel along with the pistachios. Wonderful!
Thanks Lori -- love the sound of those additions!