Maple glazed carrots are just the right touch of sweetness, roasted in the oven until they start to caramelize, finished with sea salt, fresh orange juice and tarragon. This side dish is a crowd favorite for the holidays or even a quick weeknight dinner!
Looking for a holiday vegetable side dish that doesn’t take long to make and is a total crowd-pleaser? These glazed carrots are it!
Easy, Last-Minute Side Dish
When I think of carrots, I think “boring!” These carrots are far from that.
They are just a touch sweet from maple syrup and orange juice, roasted to perfection to enhance the natural sweetness of the carrots. Finished with coarse sea salt, the sweet-saltiness of these carrots is so delicious.
A little orange, a little tarragon, a little maple syrup…you really don’t need a lot of ingredients or time to turn “blah” carrots into Best. Ever.
Carrot crazy? Spicy Harissa Carrots kick up the heat a notch, while Miso Glazed Carrots add an Asian flair to your menu.
How to Make Glazed Carrots
With less than 10 minutes of prep, maple glazed carrots are versatile veggie side dish in a pinch!
In a large bowl, add patted dry baby carrots. Add 3 tablespoons maple syrup, orange zest and juice, olive oil, tarragon, and regular salt and pepper to the bowl. Toss.
Add entire contents of the bowl (including juices and seasonings) to a baking sheet, spreading out carrots in a single layer.
Roast at 375 degrees for 35-40 minutes until carrots just start to caramelize, tossing halfway through.
Out of the oven, drizzle carrots with about a tablespoon more of maple syrup. Toss and serve with a sprinkle of fleur de sel.
Glazed Carrots Ingredients
- Baby carrots – I use baby carrots to decrease prep time, but you can also use regular carrots, peeled and cut into baby carrot-sized pieces.
- Real maple syrup – real maple syrup will yield a rich sweetness and light, not-to-overwhelming glaze.
- Orange – fresh orange zest and juice add a citrusy sweet undertone and complexity that is divine!
- Extra virgin olive oil – olive oil helps the carrots roast.
- Dried tarragon – tarragon and carrots are like PB&J! It’s one of my favorite combinations. Dried tarragon holds up better in the oven than fresh.
- Fleur de sel – fleur de sel is a coarse French sea salt that’s the perfect finish. You can use any coarse salt you have on hand.
What to Serve with Glazed Carrots
Maple glazed carrots are an AWESOME Thanksgiving (or any holiday) side dish. They’re delicate enough to serve with pretty much any meal, yet bold enough to stand out and have everyone going back for seconds!
While I recommend serving glazed carrots right away as opposed to making them ahead, they are a great buffet side dish, as they are still delicious room temperature.
Looking for other holiday tips and tricks? Make sure your turkey carving skills are brushed up before Thanksgiving with my How to Carve a Turkey post!
Not looking to serve these carrots for the holidays? They’re a great weekday veggie, served with Grilled Pork Tenderloin, Pan Seared Scallops, or Baked Cod With Lemon Parsley Panko.
Leftovers and Storage
Serving glazed carrots warm, right out of the oven, is the best way – however they’re actually still delicious room temperature if left out as part of a buffet!
Storing: While I don’t recommend making glazed carrots ahead, if you have leftovers, store them in an airtight container in the fridge, for up to 5 days. I don’t recommend freezing glazed carrots.
Reheating: Reheat them in the oven (best method) at 350 degrees for 10-15 minutes until warm, or in the microwave, in increments of 30 seconds.
More Side Dish Recipes You’ll Love!
- Roasted Garlic Mashed Sweet Potatoes
- How to Cook Acorn Squash (With Maple Sage Butter)
- Colcannon Potatoes (Delicious Irish Mashed Potatoes)
- Crispy Roasted Brussels Sprouts with Garlic Cider Glaze
- Whole Roasted Cauliflower with Brown Butter
- Microplane or box grater (to zest the orange)
- 2 pounds baby carrots patted dry
- ¼ cup real maple syrup
- 1 medium orange (navel or cara cara) zested and juiced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dried tarragon
- Salt and pepper to taste
- Fleur de sel or other coarse salt to finish
- Preheat oven to 375 degrees. In a large bowl, add baby carrots that have been patted dry. Add to the bowl: 3 tablespoons maple syrup, orange zest and juice, olive oil, tarragon, and regular salt and pepper to taste. Toss.
- Add entire contents of the bowl (carrots, juices and seasonings) to a baking sheet, spreading out carrots so they are in a single layer.
- Roast for 35-40 minutes until carrots just start to caramelize, tossing halfway through.
- Right out of the oven, drizzle carrots with about a tablespoon more of maple syrup. Toss and serve with a sprinkle of fleur de sel.
- These glazed carrots are mildly sweet. If you prefer sweeter glazed carrots, add 2 tablespoons more of maple syrup.
- You can peel and cut regular carrots into baby carrot-sized pieces, if preferred!
- These carrots are best served right away instead of making them ahead.
- Yes, you can double or half this recipe’s ingredients!