Maple roasted carrots are the perfect side to any meal! This recipe is a touch sweet and salty with a hint of smoke, and is vegan even with the creamy lemon sauce!
I love how easy this recipe is. You can even just mix everything in the baking dish and just bake, no need to mix in an extra bowl unless you really want to!
This post was sponsored by NOW Foods but the content and opinions expressed are fully my own.
This post was originally published on 10/31/2016
I love to pair these maple roasted carrots with my vegan lentil meatloaf. Something about the smokiness in both, mixed with a hint of sweet and lots of salty is just amazing!
Making these roasted carrots with maple syrup is simple and doesn't take a lot of prep. You don't even have to make the sauce drizzle if you're really pressed for time (or thyme, hahaha!) because this recipe is great without it too!
Here is what you need to make these amazing carrots:
Here is what you need to make the sauce:
- Fresh lemon juice
- Apple cider vinegar
- Sea salt
How to Make Maple Roasted Carrots
As a super easy and kid approved vegan side dish, these are a go to for me. Great for all ages, little guys can mash these right into their mouth, just cook them a little softer.
- Put the carrots in a dish and mix in other ingredients.
- While baking, put sauce ingredients into blender to make lemon thyme drizzle.
- Serve with drizzle.
What to Serve with Roasted Carrots
Truth be told, even when I ate meat, I wasn't much of a turkey or roast or whatever person. I always was one of those people that loaded up on sides. To me, those made a meal. Here are a few other great sides we love, both for holidays and every day:
- Vegan Broccoli Salad with Cranberries
- Dairy Free Green Bean Casserole
- Healthier Sweet Potato Casserole
- Vegan Broccoli Casserole
- Maple Roasted Brussels Sprouts
- Baked Lima Bean Recipe (Gigantes Plaki)
- Creamy Vegan Mashed Potatoes
- Gluten Free Scalloped Potatoes
- Easy Cauliflower Casserole
- Easy Vegan Quinoa Stuffing
- Protein Packed Stuffing
- Healthy Cranberry Sauce
- Baked Broccoli Cauliflower Veggie Tots
We can't forget the dessert though! After eating all these healthy veggies, we need to finish it off with the best vegan dessert ever:
- Simple Vegan Pumpkin Pie
- Layered Pumpkin Caramel Pie
- Creamy Layered Pumpkin Dessert
- Healthy Vegan Apple Crisp
The flavors used in this maple glazed carrots recipe go well with other foods as well! Try this recipe out while substituting with these:
- Brussels sprouts
- Sweet potatoes
- Butternut squash
You can also play around with different seasonings, these flavors will taste great too:
- Chili Powder
- Red Pepper
- Since you are baking maple syrup, and it's a sugar, there is a chance it can burn. This will mostly happen if it pools in one area of the pan. So you need to watch it carefully and take it out at the right time.
- Use your hands to coat the carrots well with the maple syrup to ensure they are completely covered.
- Line your baking sheet with parchment paper to help prevent against sticking.
Tips on choosing carrots
Since this is such a simple recipe, you want to make sure that the ingredients you use are top notch. When it comes to the carrots, you want them flavorful. So make sure that you get fresh full size carrots. Look for those with a rich orange color.
You can also use multicolored carrots to add an extra pop of color to your table.
As much as I love the baby carrots, those would not be my first choice. They would bake up too soft, which isn't my favorite.
Tips on choosing maple syrup
The other main star is the maple syrup, and let me tell you that there IS a difference between kinds of maple syrup. The first thing you need to look at is the ingredients. There should only be one, maple syrup! No sugar, no additives.
One of my top faves when it comes to maple syrup is NOW Foods maple syrup. It is made of pure maple syrup, the flavor is top notch and it's organic. The perfect complement to this recipe!
Make Ahead and Storage Suggestions
Because there isn't much to this maple roasted carrot recipe there isn't a whole lot of prep that can be done in advance, but you can shave a few minutes off the day of!
- Wash and peel the carrots and make the lemon thyme drizzle the day before so it's ready to go!
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Technically roasted carrots can be frozen, however the texture will change once defrosted. Only freeze them if you plan on incorporating in another recipe like soup or a casserole.
- Reheat the roasted carrots either in the microwave or oven. Add a little bit of broth into the bottom of the pan to avoid them drying out and burning if you use the oven.
More Vegan Carrot Recipes
These maple roasted carrots are incredible, but it's not the only way we like to eat them! Try out these other plant based recipes featuring the orange veggie:
- Japanese Carrot Ginger Dressing
- Roasted Carrot Hummus Recipe
- Vegan and Gluten Free Carrot Cake
- Healthy Carrot Cake Overnight Oats
- Carrot Dogs
- Healthy Vegan Carrot Soup
Easy Vegan Maple Roasted Carrots
- Preheat oven to 400°F/205°C.
- Wash and peel carrots (if needed). Place carrots into a baking dish.
- At this point you can put all the other ingredients into the dish (not the sauce, just the carrot flavorings) and simply use your hands to mix and coat well. Or you can put the flavor toppings into a small bowl, mix well, then pour over the carrots to coat.
- Bake carrots for 35 minutes. You can bake less or more depending on how cooked you prefer them. (see tip 1 in notes).
- While they are baking, make sauce by putting all ingredients, except for thyme, into a high speed blender and blending until smooth. Then put in thyme and pulse to break up and incorporate. Refrigerate until ready to use.
- When the carrots are done, remove from oven and allow to cool for about 10 minutes. Then drizzle on lemon thyme sauce and devour! The sauce is great used as a dip too.
- You can also transfer the carrots onto a parchment lined cookie sheet before roasting, just make sure to get all the flavor onto the carrots.
- Be aware that the maple syrup does tend to burn while baking, so if it collects or pools in a certain area you may get some burning. The carrots should be fine, you can easily throw away or clean off the burned syrup pieces.
- I preferred the flavor of the fresh thyme on the carrots, but feel free to use dried.
- Serving size is 2 carrots.
- The sauce is optional, the recipe is great without it too!
- The sauce makes 1 ½ cups. Nutrition info includes using half of this sauce.
- Make sauce.
- Make sure they are cooked well.
- Cut into small pieces and serve with sauce as a dip.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.