Roasted Rainbow Carrots with Maple Butter Glaze

roasted multicolor carrots with maple syrup

5 from 12 votes

Roasted Rainbow Carrots with Maple Butter Glaze

You'll love these roasted rainbow carrots with a maple butter glaze, which caramelizes beautifully. They are sweet, savory, and buttery all at the same time. These carrots pair with so many main dishes, especially during the holidays.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 173kcal

Author: Tania

Equipment

Large sheet pan or 2 medium sheet pans

Ingredients

2 pounds whole rainbow carrots small or medium, tops attached and trimmed
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons unsalted butter, melted
4 tablespoons maple syrup plus more for drizzling at the end

Instructions

Preheat oven to 425°F.
Prep carrots: Wash carrots thoroughly, especially between around the stem. Peel them, leaving part of the tops on, if desired. Note: I like to roast them whole, so they get a slight crunch in the center. But if your carrots are too thick, split them in half lengthwise.
Toss and season: Arrange the carrots on a large sheet pan, without overcrowding, about 1 to 2 inches apart. Toss with olive oil, salt, pepper evenly and generously. Roast for 15-18 minutes, turning halfway through, until almost fork tender.
Add glaze: In a bowl, mix the melted butter with maple syrup. Remove from the carrots from the oven, then toss with the glaze until well coated.
Finish roasting and caramelize: Return to the oven and roast for an additional 8 minutes until caramelized, watching it so that the glaze doesn’t burn. Broil for an additional 1-2 minutes until slightly charred around the edges.
Serve: Arrange carrots on a large serving plate and drizzle some more maple syrup if you'd like. Serve warm. Enjoy!

Notes

You can also roast them sliced. You may need to reduce the roasting time slightly.
If you can’t find rainbow carrots, use the thinner variety of orange carrots. They usually come with their tops attached.
I like to roast my rainbow carrots whole so they have a slight crunch in the center. However, if some of your carrots are too thick, feel free to split them in half lengthwise.
Add butter and maple syrup during the last 8 to 10 minutes of roasting. This will prevent the maple syrup from burning.

Substitutions and variations:

Rainbow carrots: Substitute with thinner variety of orange carrots with tops attached, if possible.
Extra seasoning ideas: garlic powder, onion powder, Italian seasoning, smoked paprika, ground cumin.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition