Maple-Thyme Roasted Carrots

Maple-Thyme Glazed Carrots Life Currents http://lifecurrents.dw2.netI’ve been making these carrots for a few months now, and I love ’em! You may have seen me post about them when I wrote my Christmas 2012 Dinner menu. They’re easy, tasty, and healthy. I make them all the time for dinner now. A simple dinner like roasted fish or seared tofu with a side of rice or Orzo and super yummy roasted carrots.

Maple-Thyme Glazed Carrots Life Currents http://lifecurrents.dw2.netCarrots are high in Vitamin A, Vitamin K, fiber, and beta-carotene (which was named after carrots!). Carrots can be eaten raw, boiled, steamed, or roasted (my favorite). If your carrots are organic, you don’t need to peel them, just scrub them clean. If they’re not organic or if they’re old or really thick, you may wish to peel them. Read more about the health benefits of carrots at World’s Healthiest Foods.

Maple-Thyme Glazed Carrots Life Currents

A whole bunch of long skinny carrots

I like the skinny long carrots from the market, rather than the big thick carrots (I think of those big thick ones as being the ones that we used to feed to horses). And, carrots are really easy to grow in your garden & super fresh then!

This simple side dish would be super impressive with those beautiful colored carrots from the farmer’s market! These carrots make a great addition to a salad as well!

The recipe easily doubles or triples (just try not to crowd the pan too much or they won’t brown). And, the maple syrup is also easily adjusted, add a little less if you’d like them not as sweet.

Maple-Thyme Glazed Carrots Life Currents

I’ve cut the carrots into similar sized pieces, some have been cut in half lengthwise, and all were cut into about 4-5-inch long pieces

maple-thyme glazed carrots | Life Currents

The carrots are in the cast iron skillet on the stove; this is about half way through stove-top searing

Maple-Thyme Roasted Carrots
Serves 2
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91 calories
7 g
0 g
7 g
0 g
0 g
43 g
94 g
5 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 91
Calories from Fat 63
% Daily Value *
Total Fat 7g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
Sodium 94mg
Total Carbohydrates 7g
Dietary Fiber 1g
Sugars 5g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 bunch carrots, scrubbed clean and peeled (see note on peeling above)
  2. 1 tablespoon oil
  3. ½ tablespoon fresh thyme leaves
  4. pinch salt
  5. 1 tablespoon maple syrup
  1. Preheat oven to 400° F.
  2. Depending on the size of your carrots, cut them in half lengthwise, and possibly in half or thirds widthwise. You want your carrot pieces to be roughly uniform in size so they all cook at about the same rate.
  3. Heat oil in a heavy oven-proof skillet, preferably a cast iron skillet. Once the oil is nice and hot, add carrots, and sauté 4-6 minutes until they begin to brown. Don’t stir too much, the longer they touch the bottom of the pan, the faster they’ll brown.
  4. Sprinkle with thyme and salt. Pour maple syrup over the top, and give it a quick stir (it’ll start to spatter at this point). Place the pan in the oven and roast at 400° F for 8-9 minutes. Enjoy!
Adapted from The Fountain Avenue Kitchen
Life Currents

 Maple-Thyme Glazed Carrots Life Currents

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  1. says

  2. says

    Yowsers! I LOVE roasted veges and carrots are no exception :) Cheers for the gorgeous reminder to whack some carrots in the oven ASAP :)

  3. says

    mmm I’m going to try this. I love roasted veggies and I love carrots. I use brown sugar and thyme when I roast my veggie mix. But maple and just carrots, great combo.
    Thanks for sharing at Swap N Share Sunday

  4. says

    YUM, these look awesome! I love adding maple syrup to my roasted carrots! I will have to try your recipe and add in thyme! :) So very excited with all the entries this week! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Cindy from


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