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!

Beautiful side dish of maple orange glazed carrots

These Maple Orange Roasted Carrots are that. They are sweet but not overpowering. Serving them next to something rich like a sausage stuffing or a steak helps balance the saltiness of the rest of the meal.

My Recipe for the Maple Orange Carrots

First, I roast the carrots, which brings out the natural sweetness of the vegetable. Then I sauté them in garlic, thyme, orange juice and maple syrup. They simmer into a delicate silky kind of sauce and they absorb all the flavors. I’m telling you, this is one side that can steal the show! It is perfect for Holidays, and easy to make, too.

Detailed instructions on how to make these Maple Orange Roasted Carrots:

Maple orange Roasted Carrots ingredients

Start by washing and peeling the carrots. Cut them up, in 3/4 of an 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 with salt, pepper and olive oil. I am very generous with all three of them.

Throw in a few sprigs of thyme just as they are… no need to cut them or trim. You’ll discard them once they are cooked. Toss all the carrots and arrange in a single layer.

Bake in a preheated 375° oven for 25 minutes or until they are tender and you can see some carrots are golden.

Roasted Carrots on a baking sheet with thyme

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

In a large sauté pan on medium heat, sauté the garlic and thyme leaves. This time, remove the thyme from the stick and just use the little leaves.

Carrots sautéing with the orange juice and maple syrup

Season with salt and before the garlic starts to burn, add the carrots.

Stir them in and IMMEDIATELY add the orange juice and maple syrup. Let the mixture simmer for a minute or two. Serve right away before it cools.

maple orange glazed carrots

Maple Orange Roasted Carrots

These carrots are sweet and packed with flavor. They are roasted to perfection and them sautéed in a beautiful glaze of maple syrum and orange juice that makes them bright and delicious. 
Print Recipe Pin Recipe
CourseSide Dish
CuisineAmerican, holiday
Keywordcarrot side dish, maple glazed carrots, orange maple carrots
Prep Time15 minutes
Cook Time35 minutes
Servings6

Equipment

  • Baking sheet
  • sauté pan

Ingredients

  • 2 1/2 cups carrots (about 8-10) washed, peeled and cut into 3/4' slices
  • 7 sprigs fresh thyme
  • 2 garlic cloves finely chopped
  • 1/3 cup orange juice pulp free
  • 2 tablespoons real maple syrup
  • salt and pepper
  • Extra virgin olive oil

Instructions

  • Wash, peel and cut the carrots into 3/4' slices
  • Place them in a large baking sheet
  • Season with salt, pepper and olive oil. Add some thyme sprigs – about 4
  • Bake in a preheated 375° oven for 25 minutes
  • In a medium size sauté pan, sauté the garlic with some olive oil
  • Before it starts burning, add the carrots. Mix well
  • Add the orange juice and the maple syrup right away
  • Season again with salt and pepper
  • Let simmer for 1-2 minutes and serve immidiately

Recipe Video Instructions

Notes

Do not let the carrots sit on the syrup for too long, they can become mushy. 

2 Replies to “Maple Orange Roasted Carrots”

  1. We are serving Prime Rib for New Years Eve and I am planning on making the Maple Orange roasted carrots along with the Sage Au Gratin potatoes. Could you email both recipes to me?

    Thank you,

    Penny

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