I absolutely love this Oven Roasted Carrots with Maple Cinnamon Recipe because it turns humble carrots into a sweet, warmly spiced delight that’s perfect for any meal. Whether it’s a hectic weeknight or a cozy holiday gathering, these roasted carrots bring a touch of comfort that everyone will appreciate. You’ll find the natural sweetness of maple syrup pairs beautifully with the gentle warmth of cinnamon, making this recipe feel both special and effortless.
When I first tried this recipe, I was blown away by how quick it was to prepare and how well the flavors melded while roasting. You don’t need a pantry full of fancy ingredients — just some butter, maple syrup, garlic, and cinnamon. This Oven Roasted Carrots with Maple Cinnamon Recipe has become my go-to side dish because it adds a cozy flair to veggies, and I’m sure you’ll love it just as much as my family does.
Why You’ll Love This Recipe
- Simple Ingredients: You only need pantry staples and fresh carrots to pull this off beautifully.
- Perfect Balance of Sweet and Warm: Maple syrup and cinnamon complement each other to create a cozy side dish.
- Hands-Off Cooking: Once you toss the carrots, the oven does all the magic for you.
- Versatile Side Dish: Works great alongside weeknight dinners or holiday feasts alike.
Ingredients You’ll Need
The magic of this Oven Roasted Carrots with Maple Cinnamon Recipe is in the perfect harmony of ingredients — sweet maple syrup, warm cinnamon, buttery richness, and just the right amount of garlic. When shopping, fresh carrots are key, and you can use baby carrots for convenience or larger carrots peeled and cut into thirds for a rustic feel.
- Unsalted butter: Using unsalted butter lets you control the salt in the dish perfectly.
- Maple syrup: Pure maple syrup gives a natural, rich sweetness and depth of flavor.
- Minced garlic: Fresh garlic adds a subtle savory note that balances the sweetness.
- Ground cinnamon: Just a hint to bring that warm, comforting spice without overpowering.
- Carrots: Fresh is best, peeled and cut or baby carrots — either works beautifully.
- Salt and freshly ground black pepper: Essential for seasoning and bringing all the flavors together.
- Chopped parsley or cilantro: For a fresh, green garnish to brighten the dish.
Variations
One of the best things about this Oven Roasted Carrots with Maple Cinnamon Recipe is how easy it is to tweak to your taste or what you have on hand. I often play around with the spices depending on the season or occasion, and you should feel free to make it your own.
- Spice it up: Adding a pinch of nutmeg or ground ginger gives the dish a little extra warmth that I’ve really enjoyed during colder months.
- Make it savory: Swap out cinnamon for smoked paprika for a smoky twist — it’s a fun alternative my family was surprised to love.
- Gluten-free & vegan: This recipe is already gluten-free and can be made vegan by using a plant-based butter substitute.
- Add crunch: Toasted pecans or walnuts sprinkled on top before serving add a lovely texture contrast that elevates the dish.
How to Make Oven Roasted Carrots with Maple Cinnamon Recipe
Step 1: Preheat and Prepare the Maple Cinnamon Glaze
Start by preheating your oven to 425°F — that high heat is what gets those carrots perfectly caramelized and tender. While the oven warms up, melt the butter gently in a small pot over medium-high heat. As soon as it’s melted, stir in the maple syrup, minced garlic, and ground cinnamon. Let it cook together for about 30 seconds to let the flavors mingle, then remove the pot from the heat. This glaze is where all the magic happens, so don’t skip this step.
Step 2: Toss Carrots in the Glaze
Place your peeled and cut carrots (or baby carrots) into a large mixing bowl. Pour the warm maple-cinnamon butter mixture over the carrots, then toss everything together until each piece is completely coated. I like to use my hands (clean, of course!) for the best coverage, but a spatula works fine too. Getting an even coating ensures the carrots will roast up beautifully sweet and spiced.
Step 3: Roast the Carrots
Spread the glazed carrots out evenly on a large baking sheet or two smaller sheets, making sure they’re in a single layer — crowded carrots don’t roast as nicely. Pop them in the oven and roast for 20-30 minutes, flipping halfway through so all sides get that lovely caramelization. Thinner carrots or baby carrots will need closer to 20 minutes, while thicker ones usually take up to 30 minutes. You’ll know they’re done when you can easily pierce a carrot with a fork.
Step 4: Season and Garnish
Once roasted, taste a carrot and sprinkle with salt and freshly ground pepper to your liking. I love adding chopped parsley or cilantro at the end to bring a fresh, vibrant note that balances out the sweet and warm flavors. Serve immediately and get ready to enjoy a side dish that’s as beautiful as it is delicious.
Pro Tips for Making Oven Roasted Carrots with Maple Cinnamon Recipe
- Use Evenly Sized Carrots: Cutting carrots into similar sizes ensures they roast evenly without some pieces burning or being undercooked.
- Don’t Skip Flipping: Stirring halfway through roasting helps all sides brown nicely and develop that irresistible caramelization.
- Taste Before Serving: The salt and pepper at the end make a big difference, so season to your preference once roasted.
- Avoid Soggy Carrots: Spread the carrots out in a single layer on the baking sheet to let the hot air roast instead of steam them.
How to Serve Oven Roasted Carrots with Maple Cinnamon Recipe
Garnishes
I’m a big fan of finishing the dish with fresh chopped parsley because it adds a cheerful green pop and delicate freshness that balances the sweet, cinnamon-infused carrots. Cilantro is another great option if you like a slightly citrusy touch. Sometimes, I sprinkle a little toasted pecan on top for crunch — it’s such a nice surprise!
Side Dishes
This Oven Roasted Carrots with Maple Cinnamon Recipe pairs so well with roasted chicken, glazed ham, or even a hearty grain bowl. Whenever I make this, I tend to serve it alongside roasted potatoes and a simple green salad for a well-rounded meal everyone loves. It brings just enough sweetness and spice to brighten up the plate.
Creative Ways to Present
For festive dinners, I like to arrange the roasted carrots in a pretty fan shape on a wooden platter and garnish with a sprinkle of chopped nuts and fresh herbs. It feels so inviting and elevates the humble carrot to a centerpiece-worthy side. You can also drizzle a little extra warm maple syrup over the top just before serving for an extra glossy finish that wows guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which can happen, but usually we polish them off quickly!), store them in an airtight container in the refrigerator. They keep well for about 3-4 days. I usually just reheat them gently instead of eating cold, so they don’t lose their lovely texture.
Freezing
Freezing roasted carrots isn’t my first choice because they can get a bit mushy after thawing. However, if you want to freeze, spread them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. Use within 1 month and reheat gently to retain the best quality.
Reheating
I find the best way to reheat Oven Roasted Carrots with Maple Cinnamon Recipe is in a preheated oven at 350°F for about 10-15 minutes to bring back some crispness. You can also reheat in a skillet over medium heat, stirring gently until warm. Avoid microwaving if you want to keep the texture nice and avoid sogginess.
FAQs
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Can I use frozen carrots for this Oven Roasted Carrots with Maple Cinnamon Recipe?
Frozen carrots can be used in a pinch, but they tend to release extra moisture and might not roast as well, resulting in softer, less caramelized carrots. If using frozen, try patting them dry and roasting for a slightly longer time, but fresh carrots definitely yield the best texture and flavor.
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What type of maple syrup is best for this recipe?
I recommend using pure maple syrup, preferably Grade A or Grade B, depending on your taste preference. Grade B will have a stronger, more robust maple flavor that pairs wonderfully with the cinnamon, while Grade A is milder and sweeter. Avoid pancake syrups with additives for the best result.
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Can I make this recipe ahead of time?
Yes! You can prep and toss the carrots with the maple-cinnamon glaze, then refrigerate them covered for a few hours before roasting. Just give them a gentle toss before spreading on the baking sheet and roasting as directed. This is a great way to save time when hosting.
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How do I prevent the garlic from burning?
In this recipe, the garlic is gently heated with butter and maple syrup to soften its sharpness without frying it on high heat. Avoid adding raw garlic directly on the baking sheet, which could burn. Mixing the garlic into the warm glaze before tossing the carrots helps mellow it out perfectly.
Final Thoughts
This Oven Roasted Carrots with Maple Cinnamon Recipe is not just a side dish—it’s a warm hug on a plate. I love how easy it is to put together and how it transforms simple carrots into something that feels special yet comforting. Whether you’re cooking for family or guests, this recipe will be a crowd-pleaser you keep coming back to. Give it a try—you’ll be surprised at how these sweet, cinnamon-kissed carrots steal the spotlight at your table!
Print
Oven Roasted Carrots with Maple Cinnamon Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
These Oven Roasted Carrots with Maple Cinnamon offer a deliciously sweet and savory side dish, perfect for holiday feasts or everyday meals. Coated in a warm blend of melted butter, maple syrup, garlic, and cinnamon, these carrots roast to tender perfection, enhanced by a touch of fresh herbs for garnish.
Ingredients
Carrots
- 2 pounds carrots, peeled and cut into thirds (or 2 pounds baby carrots)
Maple Cinnamon Glaze
- 4 tablespoons unsalted butter
- 3 tablespoons maple syrup
- 1 teaspoon minced garlic (about 2 cloves)
- 1/2 teaspoon ground cinnamon
Seasoning and Garnish
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped parsley or cilantro, for garnish
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s fully heated for roasting the carrots evenly.
- Prepare the maple cinnamon butter mixture: In a small pot over medium-high heat, melt the unsalted butter completely. Once melted, add the maple syrup, minced garlic, and ground cinnamon. Stir the mixture together for about 30 seconds to blend the flavors and then remove from heat.
- Coat the carrots: Place the peeled and cut carrots (or baby carrots) in a large mixing bowl. Pour the warm maple cinnamon butter mixture over the carrots and toss thoroughly until each carrot piece is evenly coated with the glaze.
- Arrange for roasting: Spread the coated carrots out evenly in a single layer on a large baking sheet or divide between two smaller baking sheets to prevent overcrowding, which helps them roast evenly and caramelize.
- Roast the carrots: Place the baking sheet(s) in the preheated oven and roast for 20 to 30 minutes. Flip the carrots halfway through cooking to promote even browning. The cooking time will vary with carrot size—thicker carrots need closer to 30 minutes, thinner or baby carrots about 20 minutes—until they are fork tender and slightly caramelized.
- Season and garnish: Remove the roasted carrots from the oven, season with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley or cilantro before serving to add a fresh, herbal note.
Notes
- Tossing the carrots with a blend of butter, maple syrup, garlic, and cinnamon creates a sweet and savory glaze that complements the natural earthiness of the carrots.
- This side dish is versatile for any meal, especially festive gatherings, adding both flavor and color to your plate.
- For a vegan option, substitute butter with a plant-based margarine or coconut oil.
- Adjust the amount of cinnamon for a more pronounced warm spice or leave it out if preferred.
- Ensure carrots are spread in a single layer to allow proper roasting instead of steaming.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 149 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 20 mg
