These Maple Roasted Carrots are sweet, a little salty, and so easy to make. All you need are 7 simple ingredients to make a delicious side dish even kids will love! Vegan, oil-free, and healthy.
Carrots are a staple in our home and we always keep a bunch on hand. They’re cheap, healthy, last for weeks in the fridge, and are super versatile. You can eat them raw with hummus, roast them, sauté them, or even make carrot hot dogs.
But, my favorite, by far are these oil-free Maple Roasted Carrots. This recipe takes mere minutes to throw together and is something you can serve for both a simple or fancy dinner. Regardless, they are sure to be one of your most requested side dishes.
Ready? Let’s do this!
Ingredients You’ll Need
This recipe is so easy and requires very simple ingredients. But, the flavor of the maple roasted carrots is just simply amazing. All you need to make these maple glazed carrots are…
- Organic Carrots: I prefer small to medium organic carrots. Mainly because they look so pretty:) And I love using the greens as a garnish. But, you can use regular carrots.
- Pure Maple Syrup: For sweetness and caramelization.
- Low-Sodium Soy Sauce: Add a bit of saltiness to offset the sweetness just a bit. A wonderful pairing.
- Spices: Garlic powder, onion powder, smoked paprika, and oregano add an amazing depth of flavor.
- Red Pepper: I like adding just a sprinkle just a bit of red pepper flakes to the sauce before roasting for a tinge of heat. But, this is completely optional.
How To Make Maple Roasted Carrots
This recipe is easy and straightforward. You just trim and peel the carrots, toss them with the maple syrup and spice mixture on a baking sheet and then roast them for about 20 minutes.
Remember, every appliance is different so depending on your desired texture you may have to adjust the baking time.
How To Serve Maple Roasted Carrots
Serve these vegan maple roasted carrots with these vegan main dishes:
More Amazing Vegan Side Dishes
- Creamy Vegan Scalloped Potatoes
- Vegan Instant Pot Collard Greens
- Easy Oven Roasted Asparagus with Lemon Tahini Sauce
- Oven Roasted Brussels Sprouts
These Maple Roasted Carrots are easy to make, vegan, vegetarian, oil-free, versatile, salty, sweet, and absolutely delicious!
If you try this easy vegan maple roasted carrots recipe be sure and let me know! Leave a comment, rate it, and don't forget to tag a photo #shaneandsimple on Instagram. Peace, grace, and good vibes.
Easy Maple Roasted Carrots
These Maple Roasted Carrots are sweet, savory, and so easy to make. All you need are 7 simple ingredients to make a delicious side dish even kids will love! Vegan, oil-free, and healthy.
- Prep Time: 5 mins.
- Cook Time: 20 mins.
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Then, peel and trim the carrots if necessary.
- Mix the maple syrup, soy sauce, garlic powder, onion powder, smoked paprika, and oregano in a small bowl.
- Lay the carrots in a single layer on the baking sheet and pour the maple syrup mixture over the carrots. Use your hands to toss the carrots until they are covered.
- Place in the oven and bake for 10 minutes. Then, gently flip the carrots with a spatula and cook for 10 minutes. Depending on your appliance, the size of the carrots, the desired texture, and cooking time may vary.
- Serve immediately and garnish with chopped carrot greens if you so desire.
Notes
Set aside a little of the maple syrup mixture to pour on top of the carrots after cooking. Deeelish!
I like to cook my carrots a little longer so they char on the outside.
Nutrition
- Serving Size:
- Calories: 107
- Sugar: 17.7 g
- Sodium: 297.8 mg
- Fat: 0.3 g
- Carbohydrates: 25.7 g
- Fiber: 3.3 g
- Protein: 1.8 g
- Cholesterol: 0 mg
These were a huge hit at our Thanksgiving table! “These carrots are the bomb!” and “These carrots rock!” were two of the comments from the young adults. I used full size carrots trimmed to fit a 9×9 pan so the cook time was longer. So good! Thanks for the recipe 🙂
I just made these. They are delicious. I want to try the glaze as a drizzle on a kale salad, I think it would be yummy.
Delicious! So easy to make
Delicious! The soy sauce is brilliant. I’m having to restrain myself from eating the whole pan.
I love Shane’s recipes and come back again and again to the site for great recipes and ideas. However, this was a bit of a mess for us. We used a Breville oven and the 450 degree temp was just way too hot. It pretty quickly boiled the sauce and baked in on to the silpat and pan with smoke throughout the house. After dinner the pan had to be scrubbed off for quite some time to get off the char. The flavor of the carrots was nice, but I’d drop the temp to 350 and just run longer. As it was, we had smallish carrots in for longer than specified so they would get cooked through so it wouldn’t have been a big deal on a slower oven.
Incredible recipe! I didn’t have a full pound of carrots, so rounded out with brocolli and thick sliced onions. Even my omni husband (who is trying to be more plant based) loved it! In most recipes, I substitute half soy sauce and half coconut aminos as I did here. I will use this for all roasted veggie recipes. Thanks Shane!
These were excellent! May have to adjust the cook time depending on the thickness of your carrots. I wouldn’t change a thing. Yum!
I’m not a fan of those packaged baby carrots you always see in the market. I know, most everyone loves them but me. Anyway, I received a package in a grocery give-a-way recently and since I am also not one to waste food, I looked for a recipe which led me to your site. I followed your recipe to the letter and was pleasantly surprised at how delicious the carrots were. I left the carrots a little bit on the crunchy side and I must say I haven’t stopped eating them. Forget having them for dinner, they never made it to the table. In fact, I have been eating them straight from the fridge, cold and all. A heavenly snack. I will never look at a bag of baby carrots the same. Thank you for the recipe and for my new love of baby carrots!
AWESOME!!!
Hi! Can’t wait to try this! I am just clarifying that the cooking temperature is 450 and not 350. I saw in one of your comments and it said to turn the temperature down to 325 to avoid burning and I wasn’t sure if it was a typo. Just want to make sure I don’t burn it! Either way it sounds delicious!
I roast them at 450 and have never burnt them. Let me know how it goes!
I made using the small baby carrots and they were delicious.
Question, I poured the sauce into the parchment paper and there was quite a bit. Should I be pouring it all into the baking sheet and then can I use that sauce for the carrots by possibly adding some arrowroot flour to thicken it up a bit? Just wondering. Is there supposed to be alot of sauce in the pan?
Hi, Frances! The amount of sauce can be different. But, adding the arrowroot starch is a good idea.
While the carrots tasted good, my sauce burned & stuck to the pan. Any tips to keep that from happening?
Hi, Tracey and sorry that happened. A couple of things: 1) every appliance is different, including stovetops so some my burn hotter than others. You could try lowering the heat to 325 and be sure to use parchement paper so nothing sticks to the pan.
Hope this helps,
shane
Trying this tonight for my vegan client. Looks amazing. I also made your vegan banana bread twice and it’s going to be a constant and well loved recipe. Thanks for such great recipes…..
Thank you, Colleen! I hope you all enjoy it!!!
Absolutely delicious! Such a tasty marinade, the flavor was unbelievable! A definite keeper, l made these as well as your wonderful roasted potatoes and didn’t mind at all when some of the marinade got on my potatoes! Please keep the recipes coming. My husband and l have been eating WFPBNO for almost a year now and almost all my recipes have come from you. Can’t thank you enough!
These are sooo good. I used Tamari as I didn’t have soy sauce.
Tamari works great.
Would coconut aminos work instead of the soy sauce?
Sure. It will have a slightly different taste. But, should work well with the carrots.
Any suggestions for doing this in an air fryer?
Hi, Kathy! I would try 400 degress for about 15 minutes. Here is an online calculator that can also help. https://www.airfryercalculator.com/