Maple Thyme Roasted Carrots are deliciously roasted in real maple syrup and tossed with thyme, salt, and pepper make for the perfect side dish for any meal.
This post has been updated from its original publication date of April 24, 2014 with new photography, content, and clarified recipe card.
This tried and true Maple Thyme Roasted Carrots recipe is so simple, you’ll be making it so frequently because your family won’t stop asking about it.
For the longest time I used baby carrots because they were easy to use (i.e. I am lazy). But I found myself with an abundance of regular, ordinarily sized carrots and in need of a side dish. Why not remake and update my photos of one of my most favorite carrot recipes
Easy Whole Carrot Recipe
This recipe can easily be made with whole carrots sliced into sticks. Simply decrease your cooking time by at least 5 minutes. They will be overdone otherwise. Or stick with the easy and ready to go baby carrot as the original recipe called for.
Baby Carrot Recipe
Since they are already small and peeled, baby carrots are good to go. I have nothing against full-sized carrots, and sometimes, I will purchase those, but usually, I go with the baby-cut.
Like I said, I am lazy. However, make sure they are all similar in size. This recipe is super quick to prep, toss in the oven, and wait for the timer to ding with doneness.
It would pair nicely with pork chops or chicken.
Easy Carrot Recipes
Love carrots? Here are some other deliciously simple carrot side dish recipes.
- Ginger Molasses Carrots
- Dutch Oven Honey Glazed Carrots from Dutch Oven Daddy
- Slow Cooker Candied Carrots from The Magical Slow Cooker
- Cinnamon Brown Sugar Carrots from Fearless Dining
Maple-Thyme Roasted Carrots
Maple Thyme Roasted Carrots are deliciously roasted in real maple syrup and tossed with thyme, salt, and pepper make for the perfect side dish for any meal.
Ingredients
- 2 lbs carrots Whole: Cut to sticks; Baby: fat and uniform
- ½ tsp dried thyme
- ¼ tsp salt +/- to taste
- ¼ tsp black pepper +/- to taste
- 1½ tbsp extra virgin olive oil
- ⅓ cup pure maple syrup
Instructions
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If using whole carrots, peel and cut them into sticks.
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In a zip-closing bag, add the carrots.
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In a mortar and pestle, grind the dried thyme, table salt, and black pepper.
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Add it to the carrots in the bag. Pour in the olive oil and the maple syrup.
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Seal and shake the bag, making sure each carrot is coated in both liquids and seasonings.
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Arrange the carrots on a baking sheet in a single layer.
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Sprinkle black pepper and kosher salt over the carrots.
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Bake for about 20-30 minutes in a 400º preheated oven; depending on the thickness of the carrot.
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The carrots will still be crisp. Serve immediately.
12 Comments
Paula
January 3, 2018 at 1:16 pmBeautiful photos!! And, I just bought carrots today, this will be a great addition my recipes for them
Michelle De La Cerda
January 3, 2018 at 2:27 pmThank you so much and perfect timing on my part!
Jen
January 3, 2018 at 3:21 pmThis is definitely a great way to get my kids to eat more veggies! Thank you!
Michelle De La Cerda
January 3, 2018 at 4:45 pmDefinitely a great way to get the kiddos to eat their veggies.
Jacque Hastert
January 3, 2018 at 5:06 pmThese sound soooooo goood!
Michelle De La Cerda
January 3, 2018 at 5:13 pmThank you Jacque.
TidyMom
January 4, 2018 at 8:12 amWhat a great side to almost any meal!
Krista
January 4, 2018 at 8:16 amCarrots make a great side dish! They look so delicious!
Catalina
January 4, 2018 at 3:12 pmThis seems to be the perfect side dish for my kid!
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