Easy Maple Roasted Carrots

Dani

Tender carrots glazed with maple syrup, lemon juice, and oregano, roasted until caramelized and finished with sesame seeds. Easy, vegan recipe, and on the table in 35 minutes.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine Mediterranean

Servings people

Calories 119 kcal

Equipment

1 Baking tray

Ingredients

500 g Carrots halved
1 tbsp Rice bran oil or olive oil
1 tbsp Maple syrup
1 tbsp Lemon juice fresh
½ tsp Dry oregano
Pinch Sea Salt
1 tbsp Sesame seeds

Instructions

Preheat the oven to 190°C (375°F). Line a large rimmed baking tray with parchment paper.
Wash and peel the carrots if needed, then halve them lengthwise. Trim any very thick ends so they're roughly the same size for even cooking.
In a small bowl, whisk together the olive oil, maple syrup, lemon juice, oregano, and salt.
Place the carrots cut-side down on the lined tray. Brush generously with the glaze, making sure every surface is coated.
Roast for 20–25 minutes, turning halfway through, until the carrots are tender and caramelized at the edges.
Sprinkle sesame seeds over the carrots in the last 2 minutes of roasting, or right after removing from the oven.
Serve warm, with a spoonful of hummus or yogurt garlic sauce on top if you like

Notes

Don't crowd the tray. Overcrowding causes the carrots to steam rather than roast. If doubling the recipe, use two trays.
Even cuts matter. Unevenly sized pieces cook at different rates. Halving lengthwise and trimming the thick ends helps.
Why maple syrup and not honey? Heating honey above 40°C (104°F) destroys its live enzymes and antioxidants. Maple syrup is heat-stable and caramelizes well - it's the better choice here.
Want more caramelization? Switch to grill/broil mode for the last 2–3 minutes. Watch closely - the glaze can catch quickly.
Fan oven? Reduce the temperature by 10–15°C and start checking at the 18-minute mark.
Organic carrots genuinely taste sweeter and have a deeper color. Worth it for a recipe this simple.

Substitutions

Maple syrup → date paste or coconut nectar for a lower-GI option; agave works but has a milder flavor
Olive oil → rice bran oil (more neutral, higher smoke point) or avocado oil
Dry oregano → ground cumin + a pinch of coriander for a Middle Eastern twist, or dried thyme for a more classic roasted vegetable flavor
Sesame seeds → crushed walnuts or pistachios (toast lightly first); or skip entirely if serving with hummus

Variations

Rainbow carrots: Use a mix of orange, purple, and yellow carrots. Same roasting time, much better-looking plate.
Baby carrots: Skip the halving, reduce roasting time to 15–18 minutes.
Spiced version: Add a small pinch of smoked paprika or ground ginger to the glaze.
Extra zest: Grate a little lemon peel over just before serving for a brighter finish.

Storage

Fridge: Store in an airtight container for up to 4 days. The glaze softens slightly, but the flavor holds well.

Reheat: Best reheated in the oven at 160°C (320°F) for 8–10 minutes to bring back some caramelization.
Freezing: Not recommended - the texture after thawing becomes quite soft.
Make-ahead: Prep and glaze the raw carrots up to 24 hours in advance, keep covered in the fridge, and roast fresh when needed.

YourDani x x

Nutrition

Calories: 119kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 88mgPotassium: 432mgFiber: 4gSugar: 9gVitamin A: 20885IUVitamin C: 9mgCalcium: 52mgIron: 1mg

Keyword easy gluten-free side dish, healthy carrot recipe, maple-glazed carrots, roasted maple carrots, roasted vegetables, vegan roasted carrots

Tried this recipe?Let us know how it was!