Roasted Garlic Maple Carrots
Check our Events Calendar for your next cooking class!
🥕 Warning: This Recipe May Cause Carrot Obsession
This Easter, don’t put all your carrots in one basket… eat them roasted with garlic + maple! 🥕
Roasted Garlic Maple Carrots
Yield: 4 servings
2 lb carrots, I prefer rainbow
10 garlic cloves, peeled
2 tablespoons olive oil, plus more for baking sheets
1/4 cup real maple syrup
4 sprigs fresh thyme
2 tablespoons unsalted butter, divided
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground black pepper, to taste
Flaky sea salt, to taste
Preheat the oven to 400 degrees F. Line 2 baking sheets (or one Big Sheet) with foil and coat lightly with olive oil. Slice peeled garlic in half lengthwise and add to a large bowl. Peel the carrots, then slice them into 4-inch pieces and cut each piece in half lengthwise. Add carrots to the bowl and toss with garlic, thyme sprigs, olive oil, and a generous amount of salt and pepper. Divide the carrots evenly between the prepared baking sheets. Roast, without stirring, until the carrots and garlic are deeply golden brown and fork tender, about 30 minutes. Drizzle carrots with maple syrup and top each tray with a tablespoon of butter. Toss carrots with a spatula to coat evenly. Return to the oven for 4 to 6 minutes to caramelize. Remove thyme springs and sprinkle with parsley and flakey sea salt.
Chef Stacy Tip: My dad made these carrots every year for Thanksgiving. He would use crystalized honey instead of maple syrup. It was a family favorite. Try it with hot honey for carrots with a kick. I also make this recipe with a mix of carrots and parsnips in the Fall. Enjoy!
A Small Favor for Big Flavors! “I’ve included links to a few of my favorite tools and ingredients from Amazon to help you along the way. If you use the links, I’ll earn a small commission—at no extra cost to you! It’s a sweet way to support my kitchen adventures, and I’ll keep bringing you more tasty recipes!" - Chef Stacy
& speaking of Carrots... 🍰
Join me in the kitchen for a $5 virtual cooking class featuring my Candied Ginger Carrot Cake! 🌟 Moist, gingery, and just sweet enough—a dessert so good, even the Easter Bunny will want seconds! 🐇✨
Highlighted Tool of the Week
Perfect for this week’s Roasted Garlic Maple Carrots, 🧡 Nordic Ware Natural Aluminum Sheet Pans in: Half Sheet – my everyday favorite and Big Sheet – for feeding a crowd (or the Easter Bunny 🐰).
I love mine for its:
✔️ Commercial-grade aluminum distributes heat evenly for a beautiful, consistent roast
✔️ Reinforced edges keep the pan from warping—even at high temps
✔️ Easy to clean, long-lasting, and perfect for sweet or savory dishes
Plus, I’ve had mine for awhile and they still look great!
Chef Stacy has worked for both Williams Sonoma and Sur La Table and has tried it all! She has handpicked a selection of top-rated cooking tools, all available on Amazon. Transform your kitchen into a chef’s paradise and take your culinary skills to the next level!
“These are items I use and love. If you make a purchase after clicking on the links, I’ll earn some grocery money which I promise to use to make even more recipe content. You do not pay a higher price. Thank you for your support!” - Chef Stacy