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Maple-Roasted Carrots with Thyme
By Nina ShahRecipehutch Verified AuthorRoasted carrots with browned edges, a light maple glaze, and fresh thyme. A small splash of cider vinegar keeps this simple side balanced.
Carrots already have plenty of sweetness. A little maple syrup added partway through roasting gives them a glossy finish without sitting in a sugary puddle. The cider vinegar goes in at the end to sharpen the flavor.
Similar-sized pieces are more useful than perfect shapes. Split thick carrots lengthwise and leave slender ones larger so the tray cooks evenly. If preparing ahead, peel and cut the carrots the day before, refrigerate them in a covered container, and dry them well before adding oil.
Recipehutch house recipe · Not yet kitchen-tested.
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Recognized ingredient quantities scale to your selection. Package sizes, unrecognized amounts, and instructions stay as written; check any quantities in the steps. Original yield: 6.
Ingredients
Method
- 01
Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment rated for this temperature. Cut the carrots into roughly 3-inch lengths; halve or quarter thick pieces lengthwise so most pieces are about 1/2 inch thick.
- 02
Toss the carrots with the olive oil, salt, and pepper. Spread them in one layer on the pan, leaving a little room between pieces. Use a second pan if necessary rather than piling them up.
- 03
Roast for 20 minutes. Turn the carrots with a spatula, then drizzle over the maple syrup and sprinkle with 1 teaspoon of the thyme. Toss on the pan to coat without letting syrup collect in one spot.
- 04
Return to the oven for 10–15 minutes, until a fork enters the thickest pieces easily and the edges have browned. Watch during the last few minutes because the maple glaze can darken quickly.
- 05
Transfer to a serving dish, scraping up the glaze. Toss with the cider vinegar and remaining 1 teaspoon thyme. Taste and adjust seasoning, then divide into six side-dish portions.
- 06
Refrigerate leftovers promptly, within 2 hours of cooking or 1 hour above 90°F (32°C), and use within 3–4 days. Reheat covered in a 350°F (175°C) oven, then uncover briefly if desired; heat leftovers to 165°F (74°C).
Published on 2026-11-08.
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