Maple Orange Roasted Carrots

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I’m one of those people who absolutely LOVE the combination of sweet and savory. I love the balance of flavors and when you have contrasting tastes like sweet and salty in the same bite.

To me, there’s nothing better than creating the perfect bite. When I eat, my fork pretty much looks like a little bit of this and a little bit of that. I like to create perfect nibbles of all the food served on the same plate and oh man…that’s what eating is all about. Ok, I’m drooling now! Ha!

Why You’ll Love These Maple Orange Roasted Carrots

These maple orange roasted carrots are sweet without being overpowering. Serve them beside something rich, such as sausage stuffing or steak, to balance the savory flavors on the plate.

How the Maple Orange Glaze Works

First, I roast the carrots to bring out their natural sweetness. Then I sauté them with garlic, thyme, orange juice, and maple syrup. The mixture simmers into a delicate, silky glaze that coats every piece. This easy carrot side dish can steal the show at a holiday meal or weeknight dinner.

How to Make Maple Orange Roasted Carrots

Prepare and Roast the Carrots

Wash and peel the carrots, then cut them into 3/4-inch-thick slices.

Tip! The roasting process makes them shrink, so the bites won’t be huge.

Place them on a large baking sheet.

Tip! I like to use a large baking sheet, bigger than needed. It helps the carrots roast nicely, and not steam.

Season generously with salt, pepper, and olive oil.

Add a few whole sprigs of thyme; there is no need to chop or trim them. Toss the carrots and arrange them in a single layer, then discard the thyme sprigs after roasting.

Roast in a preheated 375°F oven for 25 minutes, or until the carrots are tender and some pieces are golden.

Tip! Golden bits of these carrots or even darker than golden means one thing: FLAVOR. They are OK to leave in.

Finish with the Maple Orange Glaze

In a large sauté pan over medium heat, sauté the garlic and fresh thyme leaves in olive oil.

Season with salt and add the carrots before the garlic begins to brown.

Stir in the carrots, then immediately add the orange juice and maple syrup. Simmer for 1–2 minutes and serve right away.

More Easy Vegetable Side Dishes

For more colorful vegetable sides, try my Black Pepper Roasted Carrots, Roasted Cauliflower with Shallots and Pine Nuts, or Roasted Vegetable Antipasto.