Name: Maple Glazed Carrots
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4 Servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper.

Spread out carrots on baking sheet. Cut butter into pieces and scatter.

In a small bowl, stir together the maple syrup, brown sugar, crushed red pepper and salt.

Drizzle the syrup mixture evenly over the carrots and toss until all of the carrots are coated.

Cut the butter into small pieces and evenly scatter it on top of the carrots.

Roast for 45-50 minutes, stirring at 25 minutes. The carrots are done when they are browned and tender.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Uniform Carrot Sizing 🥕
Cut baby carrots lengthwise into halves or quarters so they cook evenly and absorb the glaze more effectively than whole carrots.
Dry Carrots First 💧
Pat carrots completely dry with paper towels before cooking to ensure proper caramelization and prevent the glaze from becoming diluted.
Emulsion Technique ✨
Whisk butter and maple syrup together off-heat before adding to create a silky, smooth glaze that coats evenly rather than separating.
High Heat Glaze Finish 🔥
In the final 2-3 minutes, increase heat to medium-high and toss constantly to caramelize the brown sugar and create a glossy, concentrated glaze.
Taste and Adjust Balance ⚖️
A pinch of red pepper at the end balances the sweetness perfectly—add it gradually to your preference for sophisticated depth without overpowering heat.