Maple Ginger Glazed Carrots
Sweet, sticky, and savory roasted carrots glazed with maple syrup, brown sugar, soy sauce, garlic, and ginger. One pan, 45 minutes, zero stress.
Ingredients
Vegetables
- 1 lb carrots regular, rainbow, or baby — all work fine
Maple Ginger Glaze
- 2 Tbsp pure maple syrup real maple syrup; honey also works
- 2 Tbsp brown sugar Truvia or monk fruit sweetener if preferred
- 1.5 Tbsp olive oil coconut oil or melted butter are fine swaps
- 1 Tbsp low-sodium soy sauce use coconut aminos for gluten-free
- 2 garlic cloves minced; fresh is best
- 2 tsp fresh ginger minced; squeeze bottle or ground ginger also works
- 1/4 tsp salt add more at the end if needed
- 1/8 tsp black pepper freshly cracked preferred
Garnish
- 1 Tbsp fresh parsley chopped; dried parsley works in a pinch
Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper.
- Rinse the carrots under cold water, then pat them completely dry with a clean kitchen towel or paper towels. Dry carrots absorb the glaze better and caramelize properly.
- Slice the carrots into evenly-sized pieces at a 45-degree diagonal angle. Uniform sizing ensures even cooking; diagonal cuts maximize surface area for better caramelization.
- In a small bowl, stir together the maple syrup, brown sugar, olive oil, soy sauce, minced garlic, minced ginger, salt, and black pepper until well combined. The glaze will look thin — that's normal.
- Spread the cut carrots across the prepared sheet pan in a single layer. Pour the glaze over the top and toss until every piece is evenly coated.
- Roast for 30–35 minutes until the carrots are tender and the glaze has reduced into a sticky, glossy coating. Pierce with a fork to check — it should go through with barely any resistance.
- Optional: Switch the oven to broil for the final 1–2 minutes for extra caramelization and color. Watch closely — the sugars can burn quickly.
- Remove from oven and let rest for 1–2 minutes. Transfer to a serving plate, top with freshly chopped parsley, and crack extra black pepper over the top. Serve warm.
Notes
Dry your carrots: Moisture prevents caramelization — always pat them dry before glazing.
Don't crowd the pan: Overcrowding causes steaming instead of roasting. Use two pans if needed.
Use real maple syrup: Imitation syrup lacks the depth needed for this glaze.
Baby carrots shortcut: Skip peeling and cutting — just toss in glaze and start checking at 25 minutes.
Gluten-free swap: Replace soy sauce with coconut aminos or gluten-free tamari.
Storage: Refrigerate in an airtight container for up to 4 days. Reheat at 375°F for 8–10 minutes.