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Roasted Maple Glazed Carrots

Roasted, glazed carrots are a staple of the holiday dinner table, but really they should be deployed throughout the year.  Between keeping our Vitamin A levels up and encouraging those with a sweet tooth to eat their vegetables, this dish is a fantastic meal option, especially from July through March when our Irish carrots are in season.  In this recipe we have just sprinkled them with a bit of parsley but if you prefer you can use thyme when roasting them.  In place of the maple syrup we have used here, you can also opt for honey.  Either way the carrots are sweet enough so use sparingly or it will become cloyingly sweet!

Roasted Maple Glazed Carrots.jpg


  • 1 kg. carrots, peeled and cut into batons 

  • 1 tbsp of rapeseed/olive oil

  • 1 tbsp maple syrup or honey

  • salt & pepper to taste

  • (1 tbsp chopped fresh thyme an be added before roasting if desired) 

  • parsley for garnish 


  • Preheat the oven to 200C.  

  • Parboil the carrots for 3-5 minutes or just until starting to soften.

  • As the carrots are parboiling, put the oil onto a roasting tin/tray and place into the oven to heat up.

  • Once carrots are parboiled, put them on the heated roasting tin and toss in the oil, adding salt and pepper.

  • Spread carrots out evenly and dribble the maple syrup over them.

  • Place tin in oven for approx 15 minutes, turning occasionally to prevent burning.

  • Remove once carrots are tender and garnish with parsley.

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