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white dinner plate filled with maple thyme roasted baby carrots and a silver fork
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5 from 9 votes

Roasted Baby Carrots Recipe

Sweet, tender, lightly flavored with maple and thyme, my recipe for Maple Roasted Baby Carrots is a real crowd pleaser. Bonus for you - since you're using baby carrots, the prep work is almost non-existent!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 4
Calories: 101kcal
Author: Farrukh Aziz


  • 1 pound Baby Carrots rinse and pat dry
  • 1 Garlic minced
  • Salt n Freshly Cracked Pepper to taste
  • 1 tablespoon Maple Syrup
  • tablespoons Olive Oil
  • Fresh Thyme as needed


  • Pre-heat the oven at 425°F.
  • In a bowl, toss the baby carrots with minced garlic, salt, freshly cracked pepper, maple syrup, olive oil and fresh thyme.
  • Transfer the tossed carrots on baking sheet pan and spread in a single layer.
  • Roast for 25-30 minutes (tossing once halfway through) or until fork tender with a bit of caramalized edges.
  • Remove from the oven, let it sit for few minutes. Dish out, sprinkle some fresh thyme and serve!


Once you start oven roasting your carrots, I have a feeling you won't go back to pan sautéing them anytime soon. Don't feel like you're in a rut, either! Try:
  • Using honey or brown sugar instead of maple syrup.
  • Drizzling it with some balsamic vinegar before roasting, or reduce balsamic into a syrup to serve.
  • Using butter instead of olive oil.
  • Adding warming spices like cinnamon instead of thyme.


Calories: 101kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 89mg | Potassium: 283mg | Fiber: 3g | Sugar: 8g | Vitamin A: 15638IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg