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Home » Recipes » Side Dishes

Maple Glazed Carrots

Published: Oct 12, 2021 · Modified: Oct 12, 2021 by Lexi

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These tender, sweet carrots are coated in an umami-rich maple miso glaze, then roasted them to perfection and topped with pan-roasted pumpkin seeds. These maple glazed carrots are the perfect vegan side dish for your next holiday get-together, and they're incredibly 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
  • 🔪 Step-by-step Instructions
  • 💭 Expert Tips and FAQs
  • 🍽 Related Recipes
  • 📖 Recipe

🥗 Why We Love This Recipe

  • A classic side dish, elevated: Because these carrots are packed with complementary flavors like rich maple syrup, salty miso, 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, thanks to miso, soy sauce and a few extra seasonings. 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:

Overhead view of maple glazed carrots, including miso, soy sauce, maple syrup, and carrots.

📋 Ingredient Notes

  • Miso: We used white miso in this recipe. White miso is the mildest and sweetest miso variety. (The name is a bit deceptive – it's not really white, but the lightest in color when it comes to miso varieties!) As the color of the miso darkens, the flavor intensifies and the salt content increases. If you can't find any white miso, yellow miso is a perfectly fine substitute. We wouldn't sub in red miso in this recipe, which has a more intense flavor and may change the taste of these maple glazed carrots.
  • Soy sauce: You can use soy sauce or opt for Tamari if you're gluten free. Low-sodium is fine in this recipe – it's mostly just used to add an extra boost of umami flavor.
  • 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.

🔪 Step-by-step Instructions

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

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

On the left: maple glaze before miso is whisked in. On the right: glaze after being whisked together with all ingredients.
Be sure to whisk out any clumps the miso may create.

(2) Pour mixture over carrots and add chopped fresh thyme, then toss until carrots are evenly coated.

On the left: carrots being coated with glaze. On the right: carrots in a pan before roasting with fresh thyme sprinkled on top.
Coat with glaze, then move to a pan and sprinkle with thyme before roasting.

(3) Roast for 40-45 minutes total, stirring 2-3 times, until the carrots are fork tender and slightly caramelized.

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

(4) While the carrots are roasting, make your pan-roasted pepitas. Add olive oil to a small sauté pan over medium heat.

(5) Add pepitas and cook for 2-3 minutes, stirring frequently to prevent burning.

(6) Add maple syrup, thyme, salt, cinnamon, and pepper.

(7) Reduce heat to medium low and continue cooking for 3-4 minutes. Transfer to a sheet pan lined with parchment paper to cool so they don't stick together.

Pepitas after being pan roasted.

(8) Remove the roasted carrots from the oven and top with fresh pomegranate arils and pepitas.

💭 Expert 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.

🍽 Related Recipes

  • Vegan Mashed Sweet Potatoes
  • Orzo Harvest Salad
  • Vegan Cornbread
  • Vegan Lentil Shepherd's Pie

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

We covered carrots with an umami-rich maple miso glaze, then roasted them to perfection and topped with pan roasted pepitas and pomegranate. These maple glazed carrots are the perfect side dish for your next holiday get-together.


Ingredients

Units Scale

Carrots:

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

Pan-roasted Pepitas:

  • ½ cup raw, unsalted pepitas
  • 1 teaspoon olive oil
  • ½ tablespoon maple syrup
  • ½ teaspoon fresh thyme, finely chopped
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon cinnamon

Instructions

  1. Preheat oven to 400˚F / 205˚C. Wash, peel and slice carrots into 1” thick slices on a bias (angled).
  2. Whisk together maple syrup, miso, tamari, 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. Add olive oil to a small sauté pan over medium heat.
  5. Add pepitas and cook for 2-3 minutes, stirring frequently to prevent burning.
  6. Add maple syrup, thyme, salt, cinnamon, and pepper. Reduce heat to medium low and continue cooking for 3-4 minutes. 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. 

Miso: We used white miso in this recipe. White miso is the mildest and sweetest miso variety. As the color of the miso darkens, the flavor intensifies and the salt content increases. If you can't find any white miso, yellow miso is a perfectly fine substitute.

  • 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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Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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