You know that simple side dish you’ve been looking for?? You’ve found it! With only 4 ingredients, these Roasted Maple Glazed Baby Carrots are the perfect addition to dinner this fall. It takes less than 5 minutes to throw these babies together, and with that sweet factor from the syrup, the kids don’t mind eating a helping of these veggies!
To get out of a rut this fall, I need to find a way to spice up the mundane baby carrot. Dipping them in ranch only lasts for so long and really doesn’t compliment a nice steak or good pot roast. These babies do the trick. They are so easy to make, it’s almost embarrassing. The sweet and salty are perfect compliments and the little heat that comes off of cinnamon make these well-rounded for the palate. The kids even love them which is a total bonus!
Do I have to use baby carrots?
Not at all! We choose baby carrots because it’s just easier. They are already the perfect size and thickness, so no need to complicate things over here. All we do is give them a real good rinse under water, pat dry, and use! The ease of baby carrots are really why we chose them for this specific recipe. If you choose to cut down your own carrots for this recipe, we recommend cutting the cook time by 3-4 minutes and just keeping a closer eye on them, just to make sure they don’t get too soft.
Do baby carrots cook the same as regular carrots?
They cook fairly similarly. Most carrots that are marketed as ‘baby carrots’ are just regular carrots that were not nice enough to be sold as they were. They end up getting cut in pieces, trimmed into a baby carrot shape, and sold. Because some baby carrots are made from woody parts of a carrots, they can take longer to cook down than a true baby carrot.
Ingredients for our Roasted Maple Glazed Baby Carrots:
- Ground Cinnamon
- Maple Syrup
How to make our Roasted Maple Glazed Baby Carrots:
Preheat oven to 425 F.
In a large bowl, add the carrots, cinnamon, salt, and maple syrup. Once all the ingredients are thoroughly mixed together, place in a single layer on a greased baking sheet.
Bake for 10 minutes, remove from oven, and stir. Try to flip them if possibly, just to ensure even cooking.
Return to the oven and bake an additional 12 minutes. Remove, garnish with parsley, and serve!
*If you want softer carrots, bake for an additional 5-8 minutes. We prefer ours with a little crunch 😉
Whether you are making dinner on a random Tuesday night or making a side dish for the holidays or a party, this is a pretty good addition to the menu. It’s a great, simple twist on carrots and they turn out beautifully, which is great for presentation. Pair this up with a delicious Simple Mac and Cheese, or with yummy Apple Butter Chicken. You won’t be disappointed!
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- 5 Cups of Baby Carrots
- 1/3 Cup Maple Syrup
- 1 teaspoon Cinnamon
- 1/8th teaspoon Salt
- Preheat oven to 425 F.
- In a large bowl, mix all the ingredients.
- Place on a baking sheet, in a single layer, to ensure even cooking.
- Bake for 10 minutes, remove and stir.
- Return to the oven and bake an additional 12 minutes.
- Remove, garnish with parsley, and serve!
Amount Per Serving: Calories: 40Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 213mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 0g
(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)