How to Make the Perfect Maple Glazed Carrots
American · Easy · 35 min · 4 servings
These tender roasted carrots are coated in a sweet maple glaze with a hint of fresh thyme for a simple and elegant side dish. It is a perfect FODMAP friendly accompaniment to any main course.
Why this recipe works
This Maple Glazed Carrots recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 145 calories with 1g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 6 medium carrots peeled and sliced
- 2 tbsp pure maple syrup
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- 0.5 tsp salt
- 0.25 tsp black pepper
Step by step instructions
Step 1: Preheat and Prep
Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Peel and slice the carrots into even pieces about half an inch thick.
Step 2: Coat Carrots
In a large bowl, toss the carrot slices with olive oil, maple syrup, salt, pepper, and fresh thyme until evenly coated.
Step 3: Roast Carrots
Spread the carrots in a single layer on the prepared baking sheet and roast for 22 to 25 minutes, flipping halfway through, until caramelized and tender.
Step 4: Serve
Transfer the glazed carrots to a serving dish and garnish with additional fresh thyme if desired before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- maple syrup → brown sugar mixed with a little water for a similar sweetness
- fresh thyme → fresh rosemary for a more robust herbal flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Crowding the baking sheet which causes steaming instead of roasting
- Using imitation maple syrup which may contain high fructose corn syrup that is not FODMAP friendly
Nutrition facts
Per serving: 145 calories, 1g protein, 28g carbs, 5g fat, 3g fiber.
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