The perfect side dish does not need to be difficult, nor does it need to contain a bunch of different ingredients.  Maple roasted carrots include just maple syrup, butter, parsley, and carrots, require minimal effort, and can even be made ahead of time.  And because carrots themselves are inherently sweet, especially when roasted, even picky eaters will enjoy these. 

Large plate with maple roasted carrots and bottle of maple syrup.

Maple roasted carrots are one of my favorite side dishes.

When roasted and combined with maple syrup and butter, the carrots caramelize and take on a sticky-sweet flavor that leaves you wondering if these should be saved for dessert.

What to serve with maple roasted carrots

These maple glazed carrots are perfect served alongside roasted or grilled meat, such as baked chicken and potatoes, ribeye steak, or grilled chicken thighs.

But where these carrots really shine (literally, and figuratively) is on the Thanksgiving, or other holiday dinner table alongside a turkey breast, some roasted garlic mashed potatoes, and honey balsamic Brussels sprouts.

Oh, and don’t forget the gravy!

Ingredients shown: maple syrup, 1 stick of butter, parsley, and loose carrots.

How to make maple roasted carrots

Each number corresponds to the numbered written steps below.

  1. Preheat the oven to 425f and set the rack to the middle level.  Clean and scrub the carrots, then dry.  Trim the carrot tops and slice in half or quarter any very large carrots.  All the carrots should be roughly the same thickness to achieve even cooking.

Maple roasted carrots recipe process shot collage group number one.

  1. Line a baking sheet (use 2 if necessary) with foil.  Use enough foil (parchment paper works well too) to prevent any leaks and for easy clean up.  Spread the carrots out onto the sheet and evenly distribute the cubed butter.  Drizzle the maple syrup and sprinkle the salt and pepper onto the carrots.  Roast for 45-50 minutes.
  2. Every 10-15 minutes remove the baking sheet(s) and coat the carrots with the baking sheet liquid by turning them with a spatula or spoon.  

Recipe process shot collage group number two.

  1. After 45 minutes the carrots will be tender and thoroughly coated with the maple syrup and butter glaze.  If you would like some more color on the carrots, broil for 60-90 seconds but watch carefully.  Plate the carrots and sprinkle with the minced parsley.

Substitutions and variations

I’m often asked if other herbs can be used in place of parsley in this particular dish.  

Since parsley is mainly being used just for color and texture, it’s not necessarily an integral part of the dish.

That being said, parsley has a fairly mild flavor, so adding in a different herb such as thyme, sage, or rosemary, whose flavors are much stronger, will change the overall flavor of the dish and may detract from its simplicity.

If you do not have maple syrup, you can use brown sugar instead, or even honey. 

I prefer using maple syrup here because it has a great maple flavor that is perfect for the Fall. 

The important thing to note with any of these sweeteners is that you really don’t need a whole lot.  Carrots are inherently sweet and therefore require very little added sugar if any.

Another question I’ve been asked is whether you can cut or slice the carrots.  

Yes, you absolutely can.  But I prefer to keep them whole as I find whole carrots make for a more beautiful presentation. 

Just make sure they are all the same thickness so they all roast at the same rate. 

And speaking of presentation, feel free to experiment with multi-colored carrots, like purple carrots, or even parsnips.  A combination of these three colors would make for a stunning presentation! 

Another variation to consider is drizzling a balsamic glaze over the carrots at the end.  This would add an additional layer of flavor and color.

Foil lined baking sheet with glazed maple carrots.

Other great holiday sides

In addition to the Thanksgiving or holiday fare mentioned above, here are a few other recipes we think you’ll love!

White plate with glazed carrots and large plate in background.

If you’re looking for the perfect beverage to serve for your holiday gathering, try our pumpkin mule, apple margarita, or pumpkin spice martini to get your guests started.

After that, transition to our white wine sangria with pears and apples which pairs perfectly with main courses.

If you’ve enjoyed this maple roasted carrots recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.

We would love to hear how you did and it’s nice to show others as well. Thanks!

Follow us on YouTubeInstagramPinterest, and Facebook.

Maple Roasted Carrots

5 from 4 votes
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Servings: 6
Maple roasted carrots are a simple side dish that is perfect for Thanksgiving, or just about any holiday. Carrots are roasted with butter, maple syrup, and finished with fresh parsley.


  • 2 1/2 pounds medium carrots scrubbed and trimmed, see notes below
  • 4 tablespoons butter cubed
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1/4 cup maple syrup
  • 2 tablespoons parsley minced


  • Preheat oven to 425f and set rack to the middle level.
  • Trim top ends of carrots. Cut thick carrots into thinner strips and leave the thinner carrots whole.
  • Line a baking sheet with foil and spread carrots and butter around. Drizzle carrots with maple syrup and sprinkle with salt and pepper.
  • Roast carrots for approximately 45 minutes or until tender. Every 10-15 minutes mix carrots with the melted butter and maple syrup to evenly coat.
  • For more color, the carrots can be broiled for the last 60-90 seconds but watch very carefully to not burn. Sprinkle with parsley and serve. Enjoy!


  • Makes 4 large or 6 moderate-sized servings.
  • Large thick carrots should be cut lengthwise in half or quartered.  All the carrots should be roughly the same thickness for uniform cooking.
  • Use multiple pieces of foil if necessary.  The goal is to allow easy clean-up and to prevent losing any of the syrup and butter.  
  • Leftovers can be refrigerated for up to 3 days and can be reheated in the oven at 325f until warm or with a microwave.


Calories: 180kcal | Carbohydrates: 27.4g | Protein: 1.6g | Fat: 7.7g | Saturated Fat: 4.9g | Cholesterol: 20mg | Sodium: 573mg | Potassium: 633mg | Fiber: 4.7g | Sugar: 17.1g | Calcium: 73mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!Check us out on Instagram at @sipandfeast or tag #sipandfeast!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Sandra Miceli says:

    I can’t wait to try these carrots with our beautiful Canadian maple syrup. I have been making my carrots with butter and brown sugar but maple syrup it will be from now on. Now why haven’t I thought of this before! Lol.

  2. Stevi says:

    5 stars
    Wow, these came out so good!!! I made for my husband and I and literally ate well over half the pan before he even got home. I was straight up shoveling these in my mouth and had to pull out some broccoli to quickly roast so we had enough veggies with dinner LOL will definitely be making again.. and again.. and again

    I didn’t have fresh parsley so I used a little thyme instead. Thank you for this recipe

    1. Tara says:

      Hi Stevi, we’re so happy you enjoyed and thanks for the comment!

  3. Janet Buda says:

    I made these carrots last Thanksgiving, brought them to a friends house and they were a huge hit. I must say they came out great! Many thanks.

    1. James says:

      Hi Janet, thanks for the comment and so happy you enjoyed!

  4. Heather Lampman says:

    5 stars
    Hey Jim and Tara, I will definitely be making these carrots for our Thanksgiving feast! I will have to make them ahead as my oven will be occupied with my turkey. Any tips on reheating? I’m thinking microwave or oven reheat after my turkey is done. Which method do you think would produce the best results?

    1. Tara says:

      Hi Heather, you can really do either but reheating in the oven is probably better after the turkey is done. We hope you enjoy!

      1. Heather Lampman says:

        Thanks Tara. I’m sure these will be a hit!

  5. Eleanor Panichelli says:

    I’m definetly going to make those carrots