Description
This Roasted Thanksgiving Carrots recipe offers a perfect balance of sweet and savory flavors, featuring tender carrots caramelized with maple syrup, fresh thyme, and a hint of citrus. Enhanced with a buttery glaze and optional nutty and spicy garnishes, this dish is an elegant and easy side perfect for holiday meals or any special occasion.
Ingredients
Scale
Carrots
- 2 lb carrots, peeled and cut on a bias into 1/2 inch pieces (baby carrots can also be used)
Seasonings and Oil
- 2 tbsp olive oil (or avocado oil)
- 1.25 tsp kosher salt (divided; use 3/4 tsp if using fine salt)
- 0.5 tsp black pepper
- 1 tbsp fresh thyme leaves (or 1/2 tsp dried thyme)
Glaze
- 2 tbsp unsalted butter, melted (or extra olive oil for dairy free)
- 3 tbsp pure maple syrup (or honey)
- 1 tsp orange zest (optional but lovely)
- 1 tbsp orange juice (optional but lovely)
- 1 tsp apple cider vinegar (or lemon juice for brightness)
- Pinch of red pepper flakes (optional)
Garnish (Optional)
- 2 tbsp toasted pecans or pistachios, chopped
- Flaky sea salt to finish
Instructions
- Preheat the oven and pan: Set your oven to 425°F (220°C) and place a large rimmed sheet pan inside as it preheats. Using a hot pan helps jump-start the caramelization process for the carrots.
- Prep the carrots: Peel and trim the carrots, then slice them diagonally into 1/2 inch thick pieces to ensure even cooking. Pat the carrot slices dry with a towel to remove excess moisture, which promotes better roasting.
- Season for the first roast: In a large bowl, toss the carrot pieces with olive oil, 1 teaspoon of the kosher salt, black pepper, and fresh thyme leaves. Carefully spread the seasoned carrots in a single layer on the hot sheet pan, making sure not to crowd them. Roast in the oven for 15 minutes.
- Glaze and finish roasting: While the carrots roast, stir together the melted butter and maple syrup. Remove the sheet pan from the oven and drizzle this glaze over the carrots, tossing gently to coat them evenly. Return the pan to the oven and roast for an additional 8 to 12 minutes until the carrots are fork-tender and caramelized at the edges. For extra caramel color, broil for 1 to 2 minutes, watching carefully to avoid burning.
- Brighten and serve: Toss the roasted carrots with the orange zest, orange juice, and a splash of apple cider vinegar to add brightness and depth of flavor. Adjust seasoning with salt to taste, and if desired, sprinkle with red pepper flakes, toasted nuts, and flaky sea salt. Serve the carrots hot as a delicious side dish.
Notes
- If using fine salt instead of kosher salt, reduce the amount to 3/4 teaspoon for balanced seasoning.
- For a dairy-free version, substitute melted butter with extra olive or avocado oil.
- Broiling is optional but adds beautiful caramelization—watch the carrots closely during broiling to prevent burning.
- Toasted pecans or pistachios provide a delightful crunch and contrast but can be omitted or replaced with other nuts.
- Adjust the amount of maple syrup or honey to your preferred sweetness level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: roasted carrots, Thanksgiving side dish, maple glazed carrots, thyme carrots, holiday vegetables, roasted vegetable recipe
