Whole Roasted Carrots (Maple,Lemon,Thyme)

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Roasted Glazed Carrots

This simple and delicious whole roasted carrots recipe can be made in no time and is incredibly versatile for pairing with the main dish. Using the whole carrot makes for a much more visually interesting side dish.  You can often find whole carrots with the green tops still connected at most grocery stores year round.  Before cooking, I snip the greens off an inch past the carrot top and roast them with butter, maple syrup, lemon and thyme.  I garnished these carrots with chopped cashews and some leftover homemade Chimichurri sauce I had from another recipe.   I ate these healthy roasted carrots alongside corned beef hash, eggs and Chimichurri and it was out of this world delicious!

Roasted glazed carrots are usually made with honey or brown sugar but I opted for maple syrup for the added health benefits(compared to sugar) and because it is more neutral than honey.  Carrots naturally have a sweetness so only need a small amount of whichever sweetener you choose. The maple is needed to just enhance their natural sweetness. Lemon and thyme add a perfect balance and create a sweet and sour profile with a fresh herbaceous finish. 

I have been eating and recreating carrots since I was a kid, trying to find the perfect balance in flavors and I believe I have found the best whole roasted carrot recipe.  It’s a classic – it’s simple and just a few ingredients.   If you’re wondering how long to roast whole carrots or have any other questions, read on and learn how to make maple syrup roasted carrots.

Recipe for Sweet Roasted Carrots

Ingredients:

• 1 bunch whole carrots
• 2 Tbsp butter
• 1-2tsp maple syrup
• 1 lemon
• Fresh thyme
• Maldon finishing salt

Instructions:

1. Preheat oven to 375 degrees F.
2. Chop the greens of the top, wash well or use a peeler to remove the outer skin.
3. Place the carrots in a roasting pan with the butter, maple syrup and juice of half the lemon. Put in the oven and set timer for 30 minutes for a first check interval.  After the carrots have been in the oven for a few minutes and the butter has melted, roll the carrots around and braise them by spooning the liquids over the carrots.
4. Check the carrots at 30 minutes when timer goes off. Check for tenderness with a fork and remove when they are cooked to the degree of your liking, between 30-40 minutes.  *You will probably have carrots that are different sizes, in that case, they will cook at different rates. Remove the smaller carrots when they are done and allow the larger sized carrots to stay in longer so they can all be cooked through the same.
5. Remove and plate, sprinkle fresh thyme, Maldon finishing salt and squeeze the remaining half lemon over the carrots. 

Notes:

– I use a braising method which requires you to open the oven a few times during the cooking process and spoon the liquid over the carrots. 

-Honey roasted carrots are a popular variation of this recipe.  You can use honey instead of maple syrup.  Honey tends to be thicker, sweeter and more concentrated than maple syrup, so even less is needed.  Use a small amount to start and add incrementally until you have achieved your desired level of sweetness.

-You can make roasted baby carrots if you can’t find whole carrots and the recipe will remain exactly the same. 

-For savory whole roasted carrots, omit the sweetener and allow the herbs, butter, lemon and salt to shine.   The carrots have their own natural sweetness so that will still be there it just won’t be punctuated with additional sweetener. 

-Whole roasted carrots in oven versus on the stove top: Both methods work great however, roasting in the oven creates a little more caramelization and browning on the exterior. 

-Try to find carrots that are larger in size. Large whole roasted carrots tend to have a better inner consistency when roasted and are better for the ratio of the flavors. 

-This recipe is considered a Whole30 roasted carrots recipe. 

FAQ:

How long to cook whole roasted carrots

How long to roast whole carrots at 350 degrees F?

Whole pan roasted carrots in the oven at this temperature, take 35-40+ minutes but the variant is due to how big the carrots are. 

How long to roast carrots at 400 degrees F?

30-35 minutes typically but as mentioned above it will vary due to the size of the carrots.

Related Recipes (Maple Roasted Carrots):

• Garlic roasted carrots
• Roasted honey glazed carrots
• Roasted carrots and potatoes with balsamic and semi-dried tomatoes
• Savory roasted carrots with Herbs de Provence

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Health benefits of carrots:

Carrots are known for their abundance in beta carotene, vitamins and antioxidants. Beta carotene and vitamin K are why carrots are said to help improve your eye sight. The darker the carrots are in color, the more antioxidant rich they are. The notable antioxidants are anthocyanins, polyacetylenes, Lutien and lycopene. Compounds such as these help reduce the risk of diseases such as cancer and diabetes. Carrots are a weight-loss friendly food and have tons of fiber which improve digestion and elimination.

Now you know how to whole roasted carrots from a recipe that you won’t want to forget!

Thanks for checking out these maple roasted carrots.  If you liked this one you may love some of my other favorite recipes such as roasted asparagus or air fried avocado with pico de Gallo. 

Please rate or comment below and if you made any additions or alterations and want to let me in on your ideas – I would love to hear about it!  If you would like to share or pin on Pinterest, I am always thankful.  Check out my food journey on Pinterest at Molé in the Wall.

I hope you do try this whole roasted carrots recipe and thoroughly enjoy it as much as we have.  I’m pretty sure this will become a favorite meal for the whole family and become a generational tradition

Disclaimer: The information provided on this Site is for general informational purposes only, to include blog postings and any linked material. The information is not intended to be a substitute for professional health or medical advice or treatment, nor should it be relied upon for the diagnosis, prevention, or treatment of any health consideration. Consult with a licensed health care practitioner before altering or discontinuing any medications, treatment or care, or starting any diet, exercise or supplementation program. I am not licensed medical doctor or other formally licensed health care practitioner or provider. The content of this blog and any linked material does not necessarily reflect the opinions of myself or the principal author, and is not guaranteed to be correct, complete, or up to date.

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