Traditional recipes

Maple-Roasted Carrots

Maple-Roasted Carrots

These are the glaziest, most addictive carrots you’ll ever eat. Just keep an eye on them as they near the end of their cooking time as the sugar and maple can darken quickly.


  • 2 lb. medium carrots, tops trimmed to about ½", scrubbed
  • 6 Tbsp. unsalted butter, cut into pieces
  • ⅓ cup (packed) light brown sugar
  • ¾ tsp. crushed red pepper flakes
  • Flaky sea salt (optional)

Recipe Preparation

  • Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).

  • Spread out carrots on foil. Evenly top with butter, brown sugar, syrup, and red pepper flakes. Season with kosher salt and toss to combine.

  • Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with sea salt (if using).

Reviews SectionDelicious! I absolutely loved that sweet glaze. I think I'll be stepping up the chili flakes next time because I like it hot and not enough of it came through for me once everything was done, but that's a small nitpick. Do NOT skip out on the flaky sea salt, it's the perfect finishing touch that makes the dish in my opinion.heyguysitsmerobRaleigh, NC07/29/20Easy and delicious comfort food! I did a mix of carrots and parsnips to make a full recipe. I cut down the sugar & syrup to ~1/4 c. and I only roasted for about 40 minutes total because the sugars started to get a little burned off around that time. Watch closely towards the end! Would definitely make this again, and will try it with a different combo of root veggies as well!AnonymousPhiladelphia04/18/20This was very yummy, but a little too sweet for me personally. More like a candied carrot dessert, but nonetheless delicious (note: I eat very little sugar usually so may be more sensitive to it). I’ll be trying it again but with half the maple/sugar next time! I love the idea of using cubed butter instead of oil, and it somehow doesn’t burn in the oven but adds to the caramelized crust.Absolutely the best way to eat carrots. These were a big, big hit when I made them for a potluck dinner with everybody commenting on them and asking for the recipe. Thanks BA for another great recipe!!!easy and delicious recipe! I'll make it again at christmas for sure!We LOOOOOVE this recipe. It is in heavy rotation in my house. Even my husband that doesn’t really do sweets thought This was amazing! I literally make it 4 times a month....eholmes80sColumbus, Ohio11/02/19Really great recipe! Next time i will use more maple syrup and brown sugar and less butter though.Love it! Caramelized carrots with just a bit of heat from the Crushed red pepper. Matches really well with a savory dish that could use a hint of sweet. Really simple to prepare as well.I made this for a New Year's Eve get-together and was a knock-out along with my ham main course (another recipe courtesy of Bon Appétit). This was a total knockout. Really easy to make and a solid backbone to a meat-driven meal. Definitely consider this as a surprisingly heavy-hitting vegetable support to your night.jrehbockLos Angeles, CA01/01/19Freaking delicious! Out of everything I made for Christmas dinner this was the biggest hit-even our friend’s four year old daughter loved it! This was such an easy side, this is a no fail recipe I will turn to again.meghan.gracefisherSeoul12/25/18I made this recipe 3 times in one week. I substituted the maple syrup for honey but oml amazing!I made this recipe for thanksgiving and it was a hit. Super yummy! Several people asked me for the recipe. Didn’t change a thing

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