These maple-roasted carrots are the glaziest side dish you’ll ever eat, their sweet-hot kick complementing everything from ham to lamb to green bean casserole. Bonus: The easy recipe requires minimal prep time, making it a strong choice for a lazy weekend supper or holiday dinner—whether for Easter, Rosh Hashanah, Christmas, or Thanksgiving.
Leave the baby carrots for another day and look for long, slender whole carrots without many cracks, ideally with their green tops still attached. The candy-like glaze plays up the root vegetable’s natural sweetness, while a dash of chile flakes keeps the cooked carrots in check. Note that the glaze can make a mess of a sheet pan, so line it well with foil (not parchment paper) for easy cleanup. Roasting in a single layer in a hot oven helps ensure caramelized, fork-tender glazed carrots with lightly crispy edges; keep an eye on them as they near the end of the cooking time since that sugar can darken quickly. Adding a bit of flaky salt as a final garnish balances the sweetness, but if you prefer a hit of something fresh, add a shower of roughly chopped fresh herbs like parsley or oregano—or those carrot greens.
Need something faster for your weeknight dinner? Head this way for a simple roasted carrot recipe made with olive oil, black pepper, and fresh thyme.