These maple roasted carrots are the easy side dish that quietly steals the holiday table. Whole carrots roast hard in our Garden Citrus blend until they’re caramelized and tender, then get glazed with a little maple syrup so the edges turn sticky and deep. It’s about ten minutes of hands-on work for something that looks and tastes like a centerpiece.

The finish is what people ask about: smoked flaky salt and fresh thyme scattered over the warm carrots, so every bite is sweet, savory, and just a little smoky. It’s the kind of humble vegetable side that disappears first — perfect for a holiday spread, a Sunday roast, or any night the carrots are getting soft in the drawer.

Roasted Carrots with Maple and Thyme

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

The side that quietly steals the table. Ten minutes of work, and everyone asks how you made them. Roast them hard so the edges caramelize, then finish with maple and a smoked flake.

Ingredients

  • 1½ lb Carrots, halved lengthwise
  • 2 Tbsp Olive oil
  • 1 Tbsp Calicutts Garden Citrus blend
  • 2 Tbsp Maple syrup
  • Fresh thyme
  • Calicutts Smoky Maple Finishing Salt, or flaky salt

Directions

  1. Heat the oven to 425°F. Toss the carrots with the olive oil and Garden Citrus blend; spread in a single layer on a sheet pan.
  2. Roast 25–30 minutes, turning once, until deeply caramelized and tender.
  3. Drizzle with the maple syrup and scatter fresh thyme; toss to coat.
  4. Finish with a pinch of Smoky Maple Salt over the hot, glazed carrots — the smoke against the sweet is the whole trick.