35Minute Roasted Carrots with Maple and Thyme – Irresistible

I used to think roasted carrots were just soggy orange sticks – until I accidentally burned a batch one Thanksgiving. Oops! Turns out, that little extra caramelization was my happy mistake. Now these maple-glazed beauties with fresh thyme are my secret weapon for easy, impressive sides. In 35 minutes flat, you get tender-sweet carrots with crispy edges and that perfect sticky-sweet glaze. Even my vegetable-skeptical nephew asks for seconds. The magic happens when simple ingredients – just carrots, maple syrup, olive oil, and thyme – transform into something way more than the sum of their parts. Whether it’s a Tuesday night or holiday dinner, this dish never fails to make people think you fussed way more than you actually did. (Roasted Carrots with Maple and Thyme).

Table of Contents

Ingredients for Roasted Carrots with Maple and Thyme

Here’s what you’ll need to make magic happen (measurements matter – don’t eyeball it):

• 1 lb carrots, peeled and cut into 3-inch sticks (I like them skinny for extra crispiness)
• 2 tbsp good olive oil (the fruity kind works best here)
• 2 tbsp real maple syrup (none of that pancake syrup stuff)
• 1 tsp fresh thyme leaves (plucked from the stems – more on this below)
• 1/2 tsp kosher salt (trust me, it makes a difference)
• 1/4 tsp freshly ground black pepper

Ingredient Notes

Fresh thyme is non-negotiable – dried just doesn’t give that same herby punch. If you must substitute, use 1/3 the amount of dried. For maple syrup, grade A amber has the perfect balance of flavor without being overpowering. And about those carrots – rainbow carrots look gorgeous, but regular orange ones work just as well (just peel them thoroughly to avoid any bitterness).

How to Make Roasted Carrots with Maple and Thyme

Alright, let’s turn those humble carrots into something spectacular. First things first – crank that oven to 400°F (200°C). While it heats up, grab your biggest mixing bowl and toss in the carrot sticks. Here’s my trick: drizzle the olive oil first, then the maple syrup, sprinkling the thyme, salt and pepper over everything. Use your hands to massage it all together – this gets every single carrot coated evenly, and honestly, it’s kind of fun.

Now spread them out on a baking sheet – I mean really spread them out. No touching allowed. Crowded carrots steam instead of roast, and we want those beautiful caramelized edges. Pop them in the oven and set your timer for 10 minutes. When it dings, give them a good flip with a spatula – this is when your kitchen will start smelling absolutely heavenly.

Roast another 10-15 minutes until they’re tender when pierced with a fork but still have some bite. The edges should look slightly wrinkled with those gorgeous dark caramel spots. If they’re not quite there yet, give them another 5 minutes – ovens can be tricky like that.

Pro Tips for Perfect Roasted Carrots

If your carrots are burning before they’re tender, your oven runs hot – try lowering the temp to 375°F next time. Uneven browning? Rotate your pan halfway through. And here’s my golden rule: if you think they might need another minute, they probably do. That extra minute makes all the difference between good and “oh wow” caramelization.

Why You’ll Love These Roasted Carrots with Maple and Thyme

This isn’t just another side dish – it’s the one you’ll make on repeat once you taste it. Here’s why:

• Effortless elegance: With just 10 minutes of prep, you get a dish that looks (and tastes) like it came from a fancy restaurant
• Magic flavor combo: The maple caramelizes into this sticky-sweet glaze while the thyme keeps it all balanced and sophisticated
• Vegetable win: Even picky eaters gobble these up – my nephew calls them “candy carrots”
• Meal prep hero: They taste amazing hot, room temp, or reheated – perfect for busy weeknights
• Holiday superstar: That gorgeous golden color makes it the prettiest (and easiest) addition to any festive table

Serving Suggestions for Roasted Carrots with Maple and Thyme

These golden beauties play well with so many mains. They’re my go-to side for simple weeknight roasted chicken – the sweet carrots balance perfectly with savory poultry. Come holiday time? They shine alongside glazed ham or herb-crusted pork loin. For vegetarian meals, I love them over creamy polenta or quinoa. Oh, and don’t forget to drizzle any pan juices over the carrots – that’s liquid gold right there.

Storage and Reheating

Leftovers? (Though I doubt you’ll have any) These carrots keep beautifully in an airtight container for up to 3 days. For reheating, skip the microwave – it makes them soggy. Instead, spread them on a baking sheet and pop them in a 350°F oven for about 10 minutes. They’ll come out nearly as good as fresh, with those caramelized edges crisp again. Pro tip: If the glaze seems dry, drizzle with a tiny bit of fresh maple syrup before reheating.

Nutritional Information

Here’s the scoop on what’s in these tasty carrots (per serving):

• Calories: About 120
• Sugar: 8g (mostly from the natural maple syrup)
• Fat: 7g (the good kind from olive oil)
• Fiber: 3g (thanks to all those carrot sticks)
• Protein: 1g

Remember – these are estimates based on my exact ingredients. Your numbers might dance around a bit depending on your carrot sizes and maple syrup brands. But hey – when veggies taste this good, who’s counting?

FAQs About Roasted Carrots with Maple and Thyme

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