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Home » Recipes » Side Dishes

Maple Glazed Carrots

Published: Oct 12, 2021 · Modified: Nov 9, 2022 by Lexi

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These maple glazed carrots are the perfect vegan side dish for your next holiday get-together. With a sweet maple glaze and crispy pan-roasted pepitas, these carrots are super tender, flavorful, and easy to make.

Overhead view of glazed carrots in a pan with pomegranate and pumpkin seeds.
Jump to:
  • Why We Love This Recipe
  • Ingredients
  • Ingredient Notes
  • Instructions
  • Tips and FAQs
  • Other Carrot Recipes to Enjoy
  • 📖 Recipe

Why We Love This Recipe

  • A classic side dish, elevated: Because these carrots are packed with complementary flavors like rich maple syrup, crunchy pepitas, and tart pomegranate, they deliver a lot more flavor than your typical holiday side dish. (Soggy, overcooked glazed carrots, begone!)
  • Quick and easy: They're super easy to make on a busy holiday, with just two major steps: whisking the glaze together, and then roasting the carrots. Pan-roasted pepitas are optional, but make for a great crunchy, nutty contrast to the sweet carrots.
  • Naturally vegan: these maple glazed carrots are completely dairy free, but still have so much flavor. We love that this is a side dish that both vegans and non vegans can enjoy!

Ingredients

Here are the key ingredients you'll need to make these maple glazed carrots:

Maple roasted carrot ingredients including pepitas and pomegranate seeds.

Ingredient Notes

  • Maple syrup: make sure to use the good stuff here, not pancake syrup, which doesn't contain any actual maple. Whether you choose dark or light maple syrup is up to you – either tastes great with these carrots.
  • Carrots: We sliced our carrots on a bias, which increases their surface area, allowing for more glaze--and therefore more flavor--to stick to each slice. You can also keep the carrots whole, but depending on their size, you may need to roast for longer.
  • Pepitas: Pepitas are a variety of pumpkin seed that don't need to be shelled before enjoying. We love the subtle crunch and nuttiness they add to these maple glazed carrots. You can also sub with pecans, walnuts or pistachios is preferred.
  • Pomegranate: Pomegranate arils are an optional topping, but they add such a fantastic little pop of sweetness and tartness. Plus, they're in season around the holidays, so they make for a festive touch to this recipe.
  • Salt: We always use fine grain kosher salt unless otherwise noted.

Instructions

Prep: Preheat oven to 400˚F / 205˚C. Wash, peel and slice carrots into 1” thick slices on a bias (angled). Pat carrots dry to remove excess moisture.

(1) Whisk together maple syrup, olive oil, garlic powder, onion powder, cinnamon, pepper, and salt. 

Left: glaze ingredients in a bowl. Right: glaze whisked together.

(2) Pour glaze over carrots along with freshly thyme, then toss until carrots are evenly coated.

Left: coating the carrots in the glaze. Right: coated carrots in a pan.
Coat with glaze, then move to a pan and sprinkle with thyme before roasting.

(3) Transfer to a sheet pan or baking dish and roast for 40-45 minutes total, stirring 2-3 times during cooking, until the carrots are fork tender and slightly caramelized. . 

Close up of the carrots after roasting.
Carrots after roasting!

(4) While the carrots are roasting, make your pan-roasted pepitas. Stir together olive oil, maple syrup, salt, cinnamon, and a pinch of black pepper and pour over pepitas.

(5) Add pepitas to a small pan over medium heat, cooking 7-8 minutes. Stir frequently to prevent burning.

(6) Transfer to a sheet pan lined with parchment paper to cool so they don't stick together.

Close up of the roasted pepitas on parchment paper.

(7) Remove the roasted carrots from the oven and garnish with fresh pomegranate arils and pepitas. Serve warm.

Tips and FAQs

  • Slicing the carrots on a bias will create more surface area for the glaze to stick to, thus creating more flavor.
  • Be sure to keep an eye on the carrots during the final 10 minutes of roasting. Since the glaze has a high sugar content, it can burn fairly easily.
  • The same goes for the pepitas, which can burn easily in a pan. Make sure to stir them frequently to prevent burning.
  • To prevent accidentally creating granola, spread your pepitas out on a sheet pan after pan roasting them. This will prevent them from clumping together before you sprinkle them over your carrots.
  • Storage: you can store these maple glazed carrots in the refrigerator for up to 5-6 days. To reheat, add the carrots to a skillet over medium heat and sauté until warmed through. If they look a little dry, add in some more olive oil.
  • Serving suggestions: we love serving these maple glazed carrots at the holidays alongside other classic recipes like brussels sprouts, mashed potatoes, cranberry sauce, green beans, stuffing and more. They're also a delicious vegetable to serve alongside your favorite fall meals, like roasted cauliflower steak, lasagna, vegan meatloaf, etc.
Close up view of maple glazed carrots in a pan.

Other Carrot Recipes to Enjoy

  • Overhead view of carrot rice in a pan.
    Carrot Rice
  • Roasted carrot dip seen from above in a bowl.
    Roasted Carrot Dip
  • close up view of two slices of carrot tart on a black plate.
    Carrot Tart with Pesto
  • close up overhead view of vegan carrot fritters on a green plate with harissa yogurt sauce on the side.
    Carrot Fritters

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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📖 Recipe

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Close up view of maple glazed carrots in a pan garnished with pumpkin seeds and pomegranate.

Maple Glazed Carrots


  • Author: Lexi
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan
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Description

These maple glazed carrots are the perfect vegan side dish for your next holiday get-together. With a sweet maple glaze and crispy pan-roasted pepitas, these carrots are super tender, flavorful, and easy to make.


Ingredients

Units Scale

Carrots:

  • 3 pounds (1.4kg) carrots, peeled and sliced ¾" thick on a bias
  • ¼ cup maple syrup
  • 3 tablespoons olive oil
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cinnamon
  • 1 ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh thyme, finely chopped
  • ¼ cup fresh pomegranate arils

Pan-roasted Pepitas:

  • ½ cup raw, unsalted pepitas
  • ¾ teaspoon olive oil
  • 1 teaspoon maple syrup
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon cinnamon
  • Pinch of ground black pepper

Instructions

  1. Preheat oven to 400˚F / 205˚C. Wash, peel and slice carrots into 1” thick slices on a bias (angled). Pat carrots dry to remove excess moisture.
  2. Whisk together maple syrup, olive oil, garlic powder, onion powder, cinnamon, pepper, and salt. 
  3. Pour glaze over carrots along with freshly thyme, then toss until carrots are evenly coated. Transfer to a sheet pan or baking dish and roast for 40-45 minutes total, stirring 2-3 times during cooking, until the carrots are fork tender and slightly caramelized. 
  4. While the carrots are roasting, make your pan-roasted pepitas. Stir together olive oil, maple syrup, salt, cinnamon, and a pinch of black pepper and pour over pepitas.
  5. Add pepitas to a small pan over medium heat, cooking 7-8 minutes. Stir frequently to prevent burning.
  6. Transfer to a sheet pan lined with parchment paper to cool so they don't stick together.
  7. Remove the roasted carrots from the oven and garnish with fresh pomegranate arils and pepitas. Serve warm.

Notes

Slicing the carrots on a bias will create more surface area for the glaze to stick to, thus creating more flavor.

Be sure to keep an eye on the carrots during the final 10 minutes of roasting. Since the glaze has a high sugar content, it can burn fairly easily.

The same goes for the pepitas, which can burn easily in a pan. Make sure to stir them frequently to prevent burning.

To prevent accidentally creating granola, spread your pepitas out on a sheet pan after pan roasting them. This will prevent them from clumping together before you sprinkle them over your carrots.

Storage: you can store these maple glazed carrots in the refrigerator for up to 5-6 days. To reheat, add the carrots to a skillet over medium heat and sauté until warmed through. If they look a little dry, add in some more olive oil. 

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Side Dishes
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 273
  • Sugar: 20.6 g
  • Sodium: 361.1 mg
  • Fat: 13.8 g
  • Carbohydrates: 35.7 g
  • Fiber: 7.7 g
  • Protein: 6.1 g

Keywords: maple roasted carrots, maple glazed carrots

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