Maple Balsamic Roasted Carrots are roasted to tender perfection in a tangy balsamic glaze with pure maple syrup and a pinch of warm spices. Easy, delicious side dish for your Christmas or Thanksgiving holiday meal or busy weekday dinners.
Roasted maple glazed carrots are a thing of simplistic beauty. The tender carrots are perfectly roasted, and the sticky maple balsamic glaze has just the right amount of sweetness -- and even a little spiciness if you're up for it.
Plus, they're really easy to make in the oven or Crock Pot with any type of fresh carrots. I make these with whole carrots or baby carrots and roast them in the oven or the slow cooker and they're perfectly tender and delicious every time.
This maple balsamic glazed carrots recipe is the perfect side dish for baked chicken, pork chops, or your turkey or ham holiday dinners. If you’re feelin’ fancy, dress them up with my Carrot Top Chimichurri.
You’re going to love this
- Great side dish for family dinners or any special occasion
- Sweet maple balsamic carrots with a sticky glaze that will have everyone eager to eat their vegetables.
- Warm spices give maple glazed carrots deep, rich, cozy flavor.
- Fast and easy with only a few minutes of prep time -- you don’t even have to peel the carrots
Please see the recipe card for the full recipe and list of ingredients.
Fresh whole carrots. I prefer to roast organic carrots with tops because I don't always peel them and they aren't as tough as bagged carrots. And I sometimes make carrot top chimichurri with the tops. If using bagged carrots, choose smaller carrots or cut the larger carrots in half lengthwise for even roasting. You can also use pretty rainbow carrots.
Maple syrup. Roasting carrots in maple syrup instead of brown sugar is a great way to add sweetness without processed sugar.
Balsamic vinegar. Balsamic vinegar adds deep rich flavor and more natural sweetness.
Cinnamon. Cinnamon pairs perfectly with the natural sweetness of the carrots and adds great flavor to the sweet glaze.
Cayenne. A tiny bit of cayenne pepper adds a little kick of spice to liven these carrots up. Add as little or as much as you like or skip it altogether.
Carrots. You can also use baby carrots, you just might have to adjust the cooking time.
Honey. Honey is a great substitute for maple syrup.
Balsamic vinegar substitute. If you’re out of balsamic vinegar, you can increase the amount of maple syrup in this dish to 3 tablespoons and add 1 tablespoon of red wine vinegar.
Spices. If cinnamon seems too weird, you can skip it or try ginger, cloves, allspice, or a tiny bit of nutmeg. Instead of cayenne, try red pepper flakes or sriracha.
How to Make Maple Balsamic Glazed Carrots
Step 1: Cut the tops off the carrots and scrub them thoroughly. You can peel them if you want to, but you don’t have to (I don't). Read more about that here. Arrange the carrots in an even layer on a large baking sheet.
Step 2: In a small bowl, combine maple syrup, balsamic vinegar, olive oil, cinnamon, cayenne pepper, salt and pepper.
Step 3: Pour the balsamic mixture over the carrots and toss so the carrots are completely coated in the glaze.
Step 4: Roast carrots in a preheated oven at 400 degrees for 25-35 minutes, turning them every ten minutes. Roast until the carrots are tender when you pierce them with a fork.
Step 5: Serve and enjoy!
Step 6: For even more deliciousness, top maple balsamic glazed carrots with Carrot Top Chimichurri or a little feta cheese.
- Look for carrots that are all similarly sized so they’ll cook evenly.
- Peel the carrots, don’t peel the carrots — it’s up to you!
- Save the carrot tops to make this easy and delicious carrot top chimichurri.
Maple balsamic glazed carrots are best served fresh from the oven. To make them ahead, remove the tops and scrub the carrots and mix the balsamic glaze the day before. Store them separately in the refrigerator. On the day of, toss the carrots in the glaze and roast as directed.
Yes! This glazed carrot recipe is an ideal Crock Pot recipe. Spray the slow cooker with cooking spray, place the carrots and glaze inside, and cook on high for 4-6 hours or low for 6-8 hours, or until you can easily pierce the carrots with a fork.
Yes! You don’t need to use carrots with tops for this recipe, you can absolutely use baby carrots. If they are thin, they will cook more quickly than these whole carrots, so adjust your time down.
Oh, yes! There isn’t a vegetable I can think of that wouldn’t taste great glazed in this sauce! Cut other root vegetables, such as potatoes or parsnips, to about the same size as the carrots, and they should be done around the same time. Other vegetables like cauliflower, broccoli, and green beans, will take less time to cook. Here’s a handy guide for perfectly roasting any vegetable.
You can reheat any leftover caramelized carrots in the microwave in 30-second intervals or in a skillet on the stove over medium heat until warmed through.
Store leftover carrots in an airtight container in the refrigerator for 3-5 days.
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Maple Balsamic Glazed Carrots
- 2 pounds carrots with tops
- 2 tablespoons pure maple syrup
- 2 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne
- salt and pepper
- Carrot Top Chimichurri, optional
- 1 tablespoon feta, for serving, optional
- Preheat the oven to 400.
- Cut the tops off the carrots and scrub them thoroughly. I prefer unpeeled carrots. You can peel them if you want to, but you don’t have to.Arrange the carrots in a single layer on a baking sheet.
- In a small bowl, whisk together the maple syrup, balsamic vinegar, olive oil, cinnamon, cayenne pepper, salt and pepper.
- Pour the balsamic glaze over the carrots and toss so the carrots are completely coated in the glaze.
- Roast for 25-35 minutes, turning them every ten minutes. Roast until the carrots are tender when you pierce them with a fork.
- Serve maple balsamic glazed carrots just the way they are or with Carrot Top Chimichurri and a little feta cheese.
- Store leftover carrots tightly covered in the refrigerator for 3-5 days.