Traditional recipes

Maple Mustard Carrots

Maple Mustard Carrots

A sweet and savory Thanksgiving side that your whole family will love

If you’re looking for a healthy and delicious side dish, these sweet and savory carrots are a great addition to your dinner. This recipe can be made quickly and is perfect to whip up around the holidays.

Ingredients

  • 1/4 Cup water
  • 1 pound peeled carrots, sliced diagonally into ¼ inch thick slices
  • 2 Tablespoons pure maple syrup
  • Salt, to taste
  • 1 Tablespoon mustard, such as Colman’s Prepared Mustard
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon chopped fresh tarragon or parsley, optional

Servings4

Calories Per Serving100

Folate equivalent (total)22µg5%

Riboflavin (B2)0.2mg11.6%


Preparation

Step 1

Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).

Step 2

Spread out carrots on foil. Evenly top with butter, brown sugar, syrup, and red pepper flakes. Season with kosher salt and toss to combine.

Step 3

Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with sea salt (if using).

How would you rate Maple-Roasted Carrots ?

Excellent recipe! I would decrease brown sugar to 1/4c. I added a crushed garlic clove also. I would definitely make again!

Really good, but a little too sweet (even for a sweet tooth). The sea salt was a must. Would definitely make again but would cut back on the brown sugar. Also only took me 40 minutes to cook before the sugars started to turn. I added a couple of crushed garlic cloves, which was nice.

I usually make honeyed carrots but wanted a maple version to top a salad I was making. I added a few whole cloves of garlic I had laying around and this was a great recipe. I will definitely make it again. The note in the recipe to keep an eye at the end - pay heed to this because indeed mine started to get a little too toasty especially the thinner pieces so Iɽ wished Iɽ kept a better eye on it. Next time!

My favorite way to make carrots. Sometimes I use honey instead of brown sugar and either way they’re great. Perfect mix of sweet, salty, and spicy.

Delicious! I absolutely loved that sweet glaze. I think I'll be stepping up the chili flakes next time because I like it hot and not enough of it came through for me once everything was done, but that's a small nitpick. Do NOT skip out on the flaky sea salt, it's the perfect finishing touch that makes the dish in my opinion.

Easy and delicious comfort food! I did a mix of carrots and parsnips to make a full recipe. I cut down the sugar & syrup to

1/4 c. and I only roasted for about 40 minutes total because the sugars started to get a little burned off around that time. Watch closely towards the end! Would definitely make this again, and will try it with a different combo of root veggies as well!

This was very yummy, but a little too sweet for me personally. More like a candied carrot dessert, but nonetheless delicious (note: I eat very little sugar usually so may be more sensitive to it). I’ll be trying it again but with half the maple/sugar next time! I love the idea of using cubed butter instead of oil, and it somehow doesn’t burn in the oven but adds to the caramelized crust.

Absolutely the best way to eat carrots. These were a big, big hit when I made them for a potluck dinner with everybody commenting on them and asking for the recipe. Thanks BA for another great recipe.

easy and delicious recipe! I'll make it again at christmas for sure!

We LOOOOOVE this recipe. It is in heavy rotation in my house. Even my husband that doesn’t really do sweets thought This was amazing! I literally make it 4 times a month.

Really great recipe! Next time i will use more maple syrup and brown sugar and less butter though.

Love it! Caramelized carrots with just a bit of heat from the Crushed red pepper. Matches really well with a savory dish that could use a hint of sweet. Really simple to prepare as well.

I made this for a New Year's Eve get-together and was a knock-out along with my ham main course (another recipe courtesy of Bon Appétit). This was a total knockout. Really easy to make and a solid backbone to a meat-driven meal. Definitely consider this as a surprisingly heavy-hitting vegetable support to your night.

Freaking delicious! Out of everything I made for Christmas dinner this was the biggest hit-even our friend’s four year old daughter loved it! This was such an easy side, this is a no fail recipe I will turn to again.


Preparation

Step 1

Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).

Step 2

Spread out carrots on foil. Evenly top with butter, brown sugar, syrup, and red pepper flakes. Season with kosher salt and toss to combine.

Step 3

Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with sea salt (if using).

How would you rate Maple-Roasted Carrots ?

Excellent recipe! I would decrease brown sugar to 1/4c. I added a crushed garlic clove also. I would definitely make again!

Really good, but a little too sweet (even for a sweet tooth). The sea salt was a must. Would definitely make again but would cut back on the brown sugar. Also only took me 40 minutes to cook before the sugars started to turn. I added a couple of crushed garlic cloves, which was nice.

I usually make honeyed carrots but wanted a maple version to top a salad I was making. I added a few whole cloves of garlic I had laying around and this was a great recipe. I will definitely make it again. The note in the recipe to keep an eye at the end - pay heed to this because indeed mine started to get a little too toasty especially the thinner pieces so Iɽ wished Iɽ kept a better eye on it. Next time!

My favorite way to make carrots. Sometimes I use honey instead of brown sugar and either way they’re great. Perfect mix of sweet, salty, and spicy.

Delicious! I absolutely loved that sweet glaze. I think I'll be stepping up the chili flakes next time because I like it hot and not enough of it came through for me once everything was done, but that's a small nitpick. Do NOT skip out on the flaky sea salt, it's the perfect finishing touch that makes the dish in my opinion.

Easy and delicious comfort food! I did a mix of carrots and parsnips to make a full recipe. I cut down the sugar & syrup to

1/4 c. and I only roasted for about 40 minutes total because the sugars started to get a little burned off around that time. Watch closely towards the end! Would definitely make this again, and will try it with a different combo of root veggies as well!

This was very yummy, but a little too sweet for me personally. More like a candied carrot dessert, but nonetheless delicious (note: I eat very little sugar usually so may be more sensitive to it). I’ll be trying it again but with half the maple/sugar next time! I love the idea of using cubed butter instead of oil, and it somehow doesn’t burn in the oven but adds to the caramelized crust.

Absolutely the best way to eat carrots. These were a big, big hit when I made them for a potluck dinner with everybody commenting on them and asking for the recipe. Thanks BA for another great recipe.

easy and delicious recipe! I'll make it again at christmas for sure!

We LOOOOOVE this recipe. It is in heavy rotation in my house. Even my husband that doesn’t really do sweets thought This was amazing! I literally make it 4 times a month.

Really great recipe! Next time i will use more maple syrup and brown sugar and less butter though.

Love it! Caramelized carrots with just a bit of heat from the Crushed red pepper. Matches really well with a savory dish that could use a hint of sweet. Really simple to prepare as well.

I made this for a New Year's Eve get-together and was a knock-out along with my ham main course (another recipe courtesy of Bon Appétit). This was a total knockout. Really easy to make and a solid backbone to a meat-driven meal. Definitely consider this as a surprisingly heavy-hitting vegetable support to your night.

Freaking delicious! Out of everything I made for Christmas dinner this was the biggest hit-even our friend’s four year old daughter loved it! This was such an easy side, this is a no fail recipe I will turn to again.


Preparation

Step 1

Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).

Step 2

Spread out carrots on foil. Evenly top with butter, brown sugar, syrup, and red pepper flakes. Season with kosher salt and toss to combine.

Step 3

Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with sea salt (if using).

How would you rate Maple-Roasted Carrots ?

Excellent recipe! I would decrease brown sugar to 1/4c. I added a crushed garlic clove also. I would definitely make again!

Really good, but a little too sweet (even for a sweet tooth). The sea salt was a must. Would definitely make again but would cut back on the brown sugar. Also only took me 40 minutes to cook before the sugars started to turn. I added a couple of crushed garlic cloves, which was nice.

I usually make honeyed carrots but wanted a maple version to top a salad I was making. I added a few whole cloves of garlic I had laying around and this was a great recipe. I will definitely make it again. The note in the recipe to keep an eye at the end - pay heed to this because indeed mine started to get a little too toasty especially the thinner pieces so Iɽ wished Iɽ kept a better eye on it. Next time!

My favorite way to make carrots. Sometimes I use honey instead of brown sugar and either way they’re great. Perfect mix of sweet, salty, and spicy.

Delicious! I absolutely loved that sweet glaze. I think I'll be stepping up the chili flakes next time because I like it hot and not enough of it came through for me once everything was done, but that's a small nitpick. Do NOT skip out on the flaky sea salt, it's the perfect finishing touch that makes the dish in my opinion.

Easy and delicious comfort food! I did a mix of carrots and parsnips to make a full recipe. I cut down the sugar & syrup to

1/4 c. and I only roasted for about 40 minutes total because the sugars started to get a little burned off around that time. Watch closely towards the end! Would definitely make this again, and will try it with a different combo of root veggies as well!

This was very yummy, but a little too sweet for me personally. More like a candied carrot dessert, but nonetheless delicious (note: I eat very little sugar usually so may be more sensitive to it). I’ll be trying it again but with half the maple/sugar next time! I love the idea of using cubed butter instead of oil, and it somehow doesn’t burn in the oven but adds to the caramelized crust.

Absolutely the best way to eat carrots. These were a big, big hit when I made them for a potluck dinner with everybody commenting on them and asking for the recipe. Thanks BA for another great recipe.

easy and delicious recipe! I'll make it again at christmas for sure!

We LOOOOOVE this recipe. It is in heavy rotation in my house. Even my husband that doesn’t really do sweets thought This was amazing! I literally make it 4 times a month.

Really great recipe! Next time i will use more maple syrup and brown sugar and less butter though.

Love it! Caramelized carrots with just a bit of heat from the Crushed red pepper. Matches really well with a savory dish that could use a hint of sweet. Really simple to prepare as well.

I made this for a New Year's Eve get-together and was a knock-out along with my ham main course (another recipe courtesy of Bon Appétit). This was a total knockout. Really easy to make and a solid backbone to a meat-driven meal. Definitely consider this as a surprisingly heavy-hitting vegetable support to your night.

Freaking delicious! Out of everything I made for Christmas dinner this was the biggest hit-even our friend’s four year old daughter loved it! This was such an easy side, this is a no fail recipe I will turn to again.


Preparation

Step 1

Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).

Step 2

Spread out carrots on foil. Evenly top with butter, brown sugar, syrup, and red pepper flakes. Season with kosher salt and toss to combine.

Step 3

Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with sea salt (if using).

How would you rate Maple-Roasted Carrots ?

Excellent recipe! I would decrease brown sugar to 1/4c. I added a crushed garlic clove also. I would definitely make again!

Really good, but a little too sweet (even for a sweet tooth). The sea salt was a must. Would definitely make again but would cut back on the brown sugar. Also only took me 40 minutes to cook before the sugars started to turn. I added a couple of crushed garlic cloves, which was nice.

I usually make honeyed carrots but wanted a maple version to top a salad I was making. I added a few whole cloves of garlic I had laying around and this was a great recipe. I will definitely make it again. The note in the recipe to keep an eye at the end - pay heed to this because indeed mine started to get a little too toasty especially the thinner pieces so Iɽ wished Iɽ kept a better eye on it. Next time!

My favorite way to make carrots. Sometimes I use honey instead of brown sugar and either way they’re great. Perfect mix of sweet, salty, and spicy.

Delicious! I absolutely loved that sweet glaze. I think I'll be stepping up the chili flakes next time because I like it hot and not enough of it came through for me once everything was done, but that's a small nitpick. Do NOT skip out on the flaky sea salt, it's the perfect finishing touch that makes the dish in my opinion.

Easy and delicious comfort food! I did a mix of carrots and parsnips to make a full recipe. I cut down the sugar & syrup to

1/4 c. and I only roasted for about 40 minutes total because the sugars started to get a little burned off around that time. Watch closely towards the end! Would definitely make this again, and will try it with a different combo of root veggies as well!

This was very yummy, but a little too sweet for me personally. More like a candied carrot dessert, but nonetheless delicious (note: I eat very little sugar usually so may be more sensitive to it). I’ll be trying it again but with half the maple/sugar next time! I love the idea of using cubed butter instead of oil, and it somehow doesn’t burn in the oven but adds to the caramelized crust.

Absolutely the best way to eat carrots. These were a big, big hit when I made them for a potluck dinner with everybody commenting on them and asking for the recipe. Thanks BA for another great recipe.

easy and delicious recipe! I'll make it again at christmas for sure!

We LOOOOOVE this recipe. It is in heavy rotation in my house. Even my husband that doesn’t really do sweets thought This was amazing! I literally make it 4 times a month.

Really great recipe! Next time i will use more maple syrup and brown sugar and less butter though.

Love it! Caramelized carrots with just a bit of heat from the Crushed red pepper. Matches really well with a savory dish that could use a hint of sweet. Really simple to prepare as well.

I made this for a New Year's Eve get-together and was a knock-out along with my ham main course (another recipe courtesy of Bon Appétit). This was a total knockout. Really easy to make and a solid backbone to a meat-driven meal. Definitely consider this as a surprisingly heavy-hitting vegetable support to your night.

Freaking delicious! Out of everything I made for Christmas dinner this was the biggest hit-even our friend’s four year old daughter loved it! This was such an easy side, this is a no fail recipe I will turn to again.


Preparation

Step 1

Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).

Step 2

Spread out carrots on foil. Evenly top with butter, brown sugar, syrup, and red pepper flakes. Season with kosher salt and toss to combine.

Step 3

Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with sea salt (if using).

How would you rate Maple-Roasted Carrots ?

Excellent recipe! I would decrease brown sugar to 1/4c. I added a crushed garlic clove also. I would definitely make again!

Really good, but a little too sweet (even for a sweet tooth). The sea salt was a must. Would definitely make again but would cut back on the brown sugar. Also only took me 40 minutes to cook before the sugars started to turn. I added a couple of crushed garlic cloves, which was nice.

I usually make honeyed carrots but wanted a maple version to top a salad I was making. I added a few whole cloves of garlic I had laying around and this was a great recipe. I will definitely make it again. The note in the recipe to keep an eye at the end - pay heed to this because indeed mine started to get a little too toasty especially the thinner pieces so Iɽ wished Iɽ kept a better eye on it. Next time!

My favorite way to make carrots. Sometimes I use honey instead of brown sugar and either way they’re great. Perfect mix of sweet, salty, and spicy.

Delicious! I absolutely loved that sweet glaze. I think I'll be stepping up the chili flakes next time because I like it hot and not enough of it came through for me once everything was done, but that's a small nitpick. Do NOT skip out on the flaky sea salt, it's the perfect finishing touch that makes the dish in my opinion.

Easy and delicious comfort food! I did a mix of carrots and parsnips to make a full recipe. I cut down the sugar & syrup to

1/4 c. and I only roasted for about 40 minutes total because the sugars started to get a little burned off around that time. Watch closely towards the end! Would definitely make this again, and will try it with a different combo of root veggies as well!

This was very yummy, but a little too sweet for me personally. More like a candied carrot dessert, but nonetheless delicious (note: I eat very little sugar usually so may be more sensitive to it). I’ll be trying it again but with half the maple/sugar next time! I love the idea of using cubed butter instead of oil, and it somehow doesn’t burn in the oven but adds to the caramelized crust.

Absolutely the best way to eat carrots. These were a big, big hit when I made them for a potluck dinner with everybody commenting on them and asking for the recipe. Thanks BA for another great recipe.

easy and delicious recipe! I'll make it again at christmas for sure!

We LOOOOOVE this recipe. It is in heavy rotation in my house. Even my husband that doesn’t really do sweets thought This was amazing! I literally make it 4 times a month.

Really great recipe! Next time i will use more maple syrup and brown sugar and less butter though.

Love it! Caramelized carrots with just a bit of heat from the Crushed red pepper. Matches really well with a savory dish that could use a hint of sweet. Really simple to prepare as well.

I made this for a New Year's Eve get-together and was a knock-out along with my ham main course (another recipe courtesy of Bon Appétit). This was a total knockout. Really easy to make and a solid backbone to a meat-driven meal. Definitely consider this as a surprisingly heavy-hitting vegetable support to your night.

Freaking delicious! Out of everything I made for Christmas dinner this was the biggest hit-even our friend’s four year old daughter loved it! This was such an easy side, this is a no fail recipe I will turn to again.


Preparation

Step 1

Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).

Step 2

Spread out carrots on foil. Evenly top with butter, brown sugar, syrup, and red pepper flakes. Season with kosher salt and toss to combine.

Step 3

Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with sea salt (if using).

How would you rate Maple-Roasted Carrots ?

Excellent recipe! I would decrease brown sugar to 1/4c. I added a crushed garlic clove also. I would definitely make again!

Really good, but a little too sweet (even for a sweet tooth). The sea salt was a must. Would definitely make again but would cut back on the brown sugar. Also only took me 40 minutes to cook before the sugars started to turn. I added a couple of crushed garlic cloves, which was nice.

I usually make honeyed carrots but wanted a maple version to top a salad I was making. I added a few whole cloves of garlic I had laying around and this was a great recipe. I will definitely make it again. The note in the recipe to keep an eye at the end - pay heed to this because indeed mine started to get a little too toasty especially the thinner pieces so Iɽ wished Iɽ kept a better eye on it. Next time!

My favorite way to make carrots. Sometimes I use honey instead of brown sugar and either way they’re great. Perfect mix of sweet, salty, and spicy.

Delicious! I absolutely loved that sweet glaze. I think I'll be stepping up the chili flakes next time because I like it hot and not enough of it came through for me once everything was done, but that's a small nitpick. Do NOT skip out on the flaky sea salt, it's the perfect finishing touch that makes the dish in my opinion.

Easy and delicious comfort food! I did a mix of carrots and parsnips to make a full recipe. I cut down the sugar & syrup to

1/4 c. and I only roasted for about 40 minutes total because the sugars started to get a little burned off around that time. Watch closely towards the end! Would definitely make this again, and will try it with a different combo of root veggies as well!

This was very yummy, but a little too sweet for me personally. More like a candied carrot dessert, but nonetheless delicious (note: I eat very little sugar usually so may be more sensitive to it). I’ll be trying it again but with half the maple/sugar next time! I love the idea of using cubed butter instead of oil, and it somehow doesn’t burn in the oven but adds to the caramelized crust.

Absolutely the best way to eat carrots. These were a big, big hit when I made them for a potluck dinner with everybody commenting on them and asking for the recipe. Thanks BA for another great recipe.

easy and delicious recipe! I'll make it again at christmas for sure!

We LOOOOOVE this recipe. It is in heavy rotation in my house. Even my husband that doesn’t really do sweets thought This was amazing! I literally make it 4 times a month.

Really great recipe! Next time i will use more maple syrup and brown sugar and less butter though.

Love it! Caramelized carrots with just a bit of heat from the Crushed red pepper. Matches really well with a savory dish that could use a hint of sweet. Really simple to prepare as well.

I made this for a New Year's Eve get-together and was a knock-out along with my ham main course (another recipe courtesy of Bon Appétit). This was a total knockout. Really easy to make and a solid backbone to a meat-driven meal. Definitely consider this as a surprisingly heavy-hitting vegetable support to your night.

Freaking delicious! Out of everything I made for Christmas dinner this was the biggest hit-even our friend’s four year old daughter loved it! This was such an easy side, this is a no fail recipe I will turn to again.


Preparation

Step 1

Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).

Step 2

Spread out carrots on foil. Evenly top with butter, brown sugar, syrup, and red pepper flakes. Season with kosher salt and toss to combine.

Step 3

Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with sea salt (if using).

How would you rate Maple-Roasted Carrots ?

Excellent recipe! I would decrease brown sugar to 1/4c. I added a crushed garlic clove also. I would definitely make again!

Really good, but a little too sweet (even for a sweet tooth). The sea salt was a must. Would definitely make again but would cut back on the brown sugar. Also only took me 40 minutes to cook before the sugars started to turn. I added a couple of crushed garlic cloves, which was nice.

I usually make honeyed carrots but wanted a maple version to top a salad I was making. I added a few whole cloves of garlic I had laying around and this was a great recipe. I will definitely make it again. The note in the recipe to keep an eye at the end - pay heed to this because indeed mine started to get a little too toasty especially the thinner pieces so Iɽ wished Iɽ kept a better eye on it. Next time!

My favorite way to make carrots. Sometimes I use honey instead of brown sugar and either way they’re great. Perfect mix of sweet, salty, and spicy.

Delicious! I absolutely loved that sweet glaze. I think I'll be stepping up the chili flakes next time because I like it hot and not enough of it came through for me once everything was done, but that's a small nitpick. Do NOT skip out on the flaky sea salt, it's the perfect finishing touch that makes the dish in my opinion.

Easy and delicious comfort food! I did a mix of carrots and parsnips to make a full recipe. I cut down the sugar & syrup to

1/4 c. and I only roasted for about 40 minutes total because the sugars started to get a little burned off around that time. Watch closely towards the end! Would definitely make this again, and will try it with a different combo of root veggies as well!

This was very yummy, but a little too sweet for me personally. More like a candied carrot dessert, but nonetheless delicious (note: I eat very little sugar usually so may be more sensitive to it). I’ll be trying it again but with half the maple/sugar next time! I love the idea of using cubed butter instead of oil, and it somehow doesn’t burn in the oven but adds to the caramelized crust.

Absolutely the best way to eat carrots. These were a big, big hit when I made them for a potluck dinner with everybody commenting on them and asking for the recipe. Thanks BA for another great recipe.

easy and delicious recipe! I'll make it again at christmas for sure!

We LOOOOOVE this recipe. It is in heavy rotation in my house. Even my husband that doesn’t really do sweets thought This was amazing! I literally make it 4 times a month.

Really great recipe! Next time i will use more maple syrup and brown sugar and less butter though.

Love it! Caramelized carrots with just a bit of heat from the Crushed red pepper. Matches really well with a savory dish that could use a hint of sweet. Really simple to prepare as well.

I made this for a New Year's Eve get-together and was a knock-out along with my ham main course (another recipe courtesy of Bon Appétit). This was a total knockout. Really easy to make and a solid backbone to a meat-driven meal. Definitely consider this as a surprisingly heavy-hitting vegetable support to your night.

Freaking delicious! Out of everything I made for Christmas dinner this was the biggest hit-even our friend’s four year old daughter loved it! This was such an easy side, this is a no fail recipe I will turn to again.


Preparation

Step 1

Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).

Step 2

Spread out carrots on foil. Evenly top with butter, brown sugar, syrup, and red pepper flakes. Season with kosher salt and toss to combine.

Step 3

Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with sea salt (if using).

How would you rate Maple-Roasted Carrots ?

Excellent recipe! I would decrease brown sugar to 1/4c. I added a crushed garlic clove also. I would definitely make again!

Really good, but a little too sweet (even for a sweet tooth). The sea salt was a must. Would definitely make again but would cut back on the brown sugar. Also only took me 40 minutes to cook before the sugars started to turn. I added a couple of crushed garlic cloves, which was nice.

I usually make honeyed carrots but wanted a maple version to top a salad I was making. I added a few whole cloves of garlic I had laying around and this was a great recipe. I will definitely make it again. The note in the recipe to keep an eye at the end - pay heed to this because indeed mine started to get a little too toasty especially the thinner pieces so Iɽ wished Iɽ kept a better eye on it. Next time!

My favorite way to make carrots. Sometimes I use honey instead of brown sugar and either way they’re great. Perfect mix of sweet, salty, and spicy.

Delicious! I absolutely loved that sweet glaze. I think I'll be stepping up the chili flakes next time because I like it hot and not enough of it came through for me once everything was done, but that's a small nitpick. Do NOT skip out on the flaky sea salt, it's the perfect finishing touch that makes the dish in my opinion.

Easy and delicious comfort food! I did a mix of carrots and parsnips to make a full recipe. I cut down the sugar & syrup to

1/4 c. and I only roasted for about 40 minutes total because the sugars started to get a little burned off around that time. Watch closely towards the end! Would definitely make this again, and will try it with a different combo of root veggies as well!

This was very yummy, but a little too sweet for me personally. More like a candied carrot dessert, but nonetheless delicious (note: I eat very little sugar usually so may be more sensitive to it). I’ll be trying it again but with half the maple/sugar next time! I love the idea of using cubed butter instead of oil, and it somehow doesn’t burn in the oven but adds to the caramelized crust.

Absolutely the best way to eat carrots. These were a big, big hit when I made them for a potluck dinner with everybody commenting on them and asking for the recipe. Thanks BA for another great recipe.

easy and delicious recipe! I'll make it again at christmas for sure!

We LOOOOOVE this recipe. It is in heavy rotation in my house. Even my husband that doesn’t really do sweets thought This was amazing! I literally make it 4 times a month.

Really great recipe! Next time i will use more maple syrup and brown sugar and less butter though.

Love it! Caramelized carrots with just a bit of heat from the Crushed red pepper. Matches really well with a savory dish that could use a hint of sweet. Really simple to prepare as well.

I made this for a New Year's Eve get-together and was a knock-out along with my ham main course (another recipe courtesy of Bon Appétit). This was a total knockout. Really easy to make and a solid backbone to a meat-driven meal. Definitely consider this as a surprisingly heavy-hitting vegetable support to your night.

Freaking delicious! Out of everything I made for Christmas dinner this was the biggest hit-even our friend’s four year old daughter loved it! This was such an easy side, this is a no fail recipe I will turn to again.


Preparation

Step 1

Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).

Step 2

Spread out carrots on foil. Evenly top with butter, brown sugar, syrup, and red pepper flakes. Season with kosher salt and toss to combine.

Step 3

Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with sea salt (if using).

How would you rate Maple-Roasted Carrots ?

Excellent recipe! I would decrease brown sugar to 1/4c. I added a crushed garlic clove also. I would definitely make again!

Really good, but a little too sweet (even for a sweet tooth). The sea salt was a must. Would definitely make again but would cut back on the brown sugar. Also only took me 40 minutes to cook before the sugars started to turn. I added a couple of crushed garlic cloves, which was nice.

I usually make honeyed carrots but wanted a maple version to top a salad I was making. I added a few whole cloves of garlic I had laying around and this was a great recipe. I will definitely make it again. The note in the recipe to keep an eye at the end - pay heed to this because indeed mine started to get a little too toasty especially the thinner pieces so Iɽ wished Iɽ kept a better eye on it. Next time!

My favorite way to make carrots. Sometimes I use honey instead of brown sugar and either way they’re great. Perfect mix of sweet, salty, and spicy.

Delicious! I absolutely loved that sweet glaze. I think I'll be stepping up the chili flakes next time because I like it hot and not enough of it came through for me once everything was done, but that's a small nitpick. Do NOT skip out on the flaky sea salt, it's the perfect finishing touch that makes the dish in my opinion.

Easy and delicious comfort food! I did a mix of carrots and parsnips to make a full recipe. I cut down the sugar & syrup to

1/4 c. and I only roasted for about 40 minutes total because the sugars started to get a little burned off around that time. Watch closely towards the end! Would definitely make this again, and will try it with a different combo of root veggies as well!

This was very yummy, but a little too sweet for me personally. More like a candied carrot dessert, but nonetheless delicious (note: I eat very little sugar usually so may be more sensitive to it). I’ll be trying it again but with half the maple/sugar next time! I love the idea of using cubed butter instead of oil, and it somehow doesn’t burn in the oven but adds to the caramelized crust.

Absolutely the best way to eat carrots. These were a big, big hit when I made them for a potluck dinner with everybody commenting on them and asking for the recipe. Thanks BA for another great recipe.

easy and delicious recipe! I'll make it again at christmas for sure!

We LOOOOOVE this recipe. It is in heavy rotation in my house. Even my husband that doesn’t really do sweets thought This was amazing! I literally make it 4 times a month.

Really great recipe! Next time i will use more maple syrup and brown sugar and less butter though.

Love it! Caramelized carrots with just a bit of heat from the Crushed red pepper. Matches really well with a savory dish that could use a hint of sweet. Really simple to prepare as well.

I made this for a New Year's Eve get-together and was a knock-out along with my ham main course (another recipe courtesy of Bon Appétit). This was a total knockout. Really easy to make and a solid backbone to a meat-driven meal. Definitely consider this as a surprisingly heavy-hitting vegetable support to your night.

Freaking delicious! Out of everything I made for Christmas dinner this was the biggest hit-even our friend’s four year old daughter loved it! This was such an easy side, this is a no fail recipe I will turn to again.


Preparation

Step 1

Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).

Step 2

Spread out carrots on foil. Evenly top with butter, brown sugar, syrup, and red pepper flakes. Season with kosher salt and toss to combine.

Step 3

Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with sea salt (if using).

How would you rate Maple-Roasted Carrots ?

Excellent recipe! I would decrease brown sugar to 1/4c. I added a crushed garlic clove also. I would definitely make again!

Really good, but a little too sweet (even for a sweet tooth). The sea salt was a must. Would definitely make again but would cut back on the brown sugar. Also only took me 40 minutes to cook before the sugars started to turn. I added a couple of crushed garlic cloves, which was nice.

I usually make honeyed carrots but wanted a maple version to top a salad I was making. I added a few whole cloves of garlic I had laying around and this was a great recipe. I will definitely make it again. The note in the recipe to keep an eye at the end - pay heed to this because indeed mine started to get a little too toasty especially the thinner pieces so Iɽ wished Iɽ kept a better eye on it. Next time!

My favorite way to make carrots. Sometimes I use honey instead of brown sugar and either way they’re great. Perfect mix of sweet, salty, and spicy.

Delicious! I absolutely loved that sweet glaze. I think I'll be stepping up the chili flakes next time because I like it hot and not enough of it came through for me once everything was done, but that's a small nitpick. Do NOT skip out on the flaky sea salt, it's the perfect finishing touch that makes the dish in my opinion.

Easy and delicious comfort food! I did a mix of carrots and parsnips to make a full recipe. I cut down the sugar & syrup to

1/4 c. and I only roasted for about 40 minutes total because the sugars started to get a little burned off around that time. Watch closely towards the end! Would definitely make this again, and will try it with a different combo of root veggies as well!

This was very yummy, but a little too sweet for me personally. More like a candied carrot dessert, but nonetheless delicious (note: I eat very little sugar usually so may be more sensitive to it). I’ll be trying it again but with half the maple/sugar next time! I love the idea of using cubed butter instead of oil, and it somehow doesn’t burn in the oven but adds to the caramelized crust.

Absolutely the best way to eat carrots. These were a big, big hit when I made them for a potluck dinner with everybody commenting on them and asking for the recipe. Thanks BA for another great recipe.

easy and delicious recipe! I'll make it again at christmas for sure!

We LOOOOOVE this recipe. It is in heavy rotation in my house. Even my husband that doesn’t really do sweets thought This was amazing! I literally make it 4 times a month.

Really great recipe! Next time i will use more maple syrup and brown sugar and less butter though.

Love it! Caramelized carrots with just a bit of heat from the Crushed red pepper. Matches really well with a savory dish that could use a hint of sweet. Really simple to prepare as well.

I made this for a New Year's Eve get-together and was a knock-out along with my ham main course (another recipe courtesy of Bon Appétit). This was a total knockout. Really easy to make and a solid backbone to a meat-driven meal. Definitely consider this as a surprisingly heavy-hitting vegetable support to your night.

Freaking delicious! Out of everything I made for Christmas dinner this was the biggest hit-even our friend’s four year old daughter loved it! This was such an easy side, this is a no fail recipe I will turn to again.