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Crispy, sweet, and addicting garlic maple roasted carrots. As the carrots roast, they’ll become crisp on the outside, buttery and tender on the inside with hints of garlic and sweet maple throughout each bite. It’s the simplest, and tastiest way to enjoy roasted carrots this holiday season. Make these garlic maple carrots for Thanksgiving and Christmas dinner. It’s the kind of recipe the whole family will love, even the picky eaters!
These roasted carrots are…
- an easy vegetable side dish.
- perfect for holiday dinners.
- made with simple ingredients.
Ingredients for garlic maple roasted carrots recipe…
- Carrots: A bag of whole carrots. I like to grate the carrot skins off but you can leave them on if you prefer! Just make sure you give the carrots a good scrub before using them. You can use any kind of carrots you like! I used regular carrots but you could also make this side dish a little fancier by using rainbow carrots.
- Garlic: For this recipe, you’ll need a few fresh garlic cloves instead of using garlic powder. The fresh minced garlic cloves will cook a little with the melted vegan butter and maple syrup. Which will infuse all those flavors together, creating an addictive buttery maple syrup glaze.
- Vegan butter: You can use salted vegan butter or unsalted!
- Maple syrup: Pure maple syrup. I wanted to use something a little healthier instead of brown sugar or any sugar.
- Dried spices: Just salt and black pepper!
- Fresh herbs: To serve, and make this side dish a little more special, serve with a little fresh parsley. You could also serve it with fresh thyme!
All about the carrots…
This delicious side dish is a must-have on your holiday table. Best part? It’s packed with tons of flavor and requires minimal effort.
Start by peeling the skin off the carrots. This step is optional, but I’m not a fan of keeping the skins on for these garlic maple carrots. Next, with a sharp knife, chop the carrots at an angle. For the smaller carrots, chop them in half, the medium carrots into thirds and the larger carrots into quarters. It really depends on the size of the carrots but the aim is to try and chop them into a similar size as this is the key to making sure all the carrots cook evenly.
The buttery, maple glaze…
Heat vegan butter in a pan over medium heat. Pour the real maple syrup over the melted butter, and then give it a quick mix. Add in the minced garlic, and cook for just under a minute. The mixture will become sweet, buttery and a little garlicky. YUM. Next, carefully add the chopped carrots to the maple butter glaze, along with a little salt and black pepper. Turn the heat down to low, and mix until all the carrots are coated in the delicious glaze.
Time to roast!
Transfer the delicious maple-glazed covered carrots into a baking sheet pan lined with parchment paper. Make sure they’re all in a single layer so they can bake evenly.
Pop into the oven and bake for 20 minutes. Remove the tender carrots from the oven and give everything a good mix. Turn the grill/broiler and grill for 2-3 minutes or until they get a little charred.
Place carrots into a pretty serving bowl or plate, and garnish with chopped parsley. This is the perfect side dish to make for your vegan Christmas and thanksgiving dinner, and even to accompany fall weeknight dinners.
Once you try this garlic maple roasted carrots recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!
More delicious sides to make this holiday season:
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Ingredients
- 1 kg carrots (chopped into thirds/quarters)
- 4 tbsp vegan butter
- 3 tbsp maple syrup
- 4–5 garlic cloves (minced)
- salt and black pepper
- 2 tbsp freshly chopped parsley
Instructions
- Preheat oven to 220°C/430°F.
- Maple glaze: Heat vegan butter in a large pan over medium heat. Once the butter has melted, mix in the maple syrup. Add in the garlic and cook for a few seconds. Carefully transfer the chopped carrots, along with salt and black pepper. Mix to combine.
- Bake: Transfer the garlic maple buttery carrots into a large sheet pan lined with parchment paper. Bake for 20 minutes. Give everything a good mix, and then broil/grill for 2-3 minutes.
- Serve with freshly chopped parsley. Enjoy!
