Maple-Glazed Roasted Carrots with Pepitas and Thyme

Why You’ll Love This Recipe

• Perfect balance of sweet maple, warm cinnamon, and earthy thyme on tender roasted carrots.
• Toasted pepitas add a satisfying crunch and nutty contrast to the silky carrots.
• Simple enough for weeknights, pretty enough for holidays and dinner parties.
• Uses basic pantry ingredients and one pan, with easy cleanup.

Grocery List

• Produce: Carrots (about 2 pounds), fresh thyme (or dried), optional fresh parsley.
• Dairy: Unsalted butter (or extra olive oil if keeping it dairy-free).
• Pantry: Olive oil, pure maple syrup, ground cinnamon, kosher salt, black pepper, raw pepitas (pumpkin seeds), flaky sea salt (optional).

Full Ingredients

Carrots

• 2 pounds small to medium whole carrots, peeled and tops trimmed to about 1 inch
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter, melted (substitute 1 tablespoon olive oil for dairy-free)

Maple Glaze

• 3 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 1½ teaspoons fresh thyme leaves, stripped from stems (or ½ teaspoon dried thyme)
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper

Crunchy Topping & Garnish

• ¼ cup raw pepitas (shelled pumpkin seeds)
• ½ teaspoon flaky sea salt, or to taste (optional but recommended)
• Extra fresh thyme leaves or 1 tablespoon finely chopped fresh parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Set a rack in the center of your oven and preheat to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy, while also keeping the maple syrup from burning onto the pan.

If you do not have parchment, lightly oil the pan instead. Choose a baking sheet large enough so the carrots can sit in a single layer without crowding; this is key for caramelization.

Step 2: Prep the carrots

Rinse and peel the carrots. If your carrots have green tops, trim them down to about 1 inch for a pretty presentation and to prevent burning. Discard any limp or yellowed greens.

Pat the carrots very dry with a clean kitchen towel or paper towels. Excess moisture will steam them instead of letting them roast and brown. If some carrots are much thicker than others, slice the very thick ones in half lengthwise so they roast at the same rate.

Step 3: Make the maple-cinnamon glaze

In a medium bowl or large measuring cup, whisk together:

• 2 tablespoons olive oil
• 1 tablespoon melted unsalted butter (or extra olive oil)
• 3 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 1½ teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper

Whisk until the mixture looks glossy and fully combined. Taste a small drop—this should taste slightly salty and quite flavorful. The saltiness will mellow once it coats the carrots.

Step 4: Coat the carrots and start roasting

Place the prepared carrots directly on the lined baking sheet. Pour the maple-cinnamon mixture over them, then use your hands or tongs to toss until every carrot is evenly coated. Spread them out in a single layer, making sure they are not stacked on top of one another.

Roast in the preheated oven for 25–30 minutes, turning the carrots once halfway through cooking. The carrots are done when they are fork-tender in the thickest part, shriveled slightly, and caramelized in spots, with some deep golden edges but not burned.

Step 5: Toast the pepitas

While the carrots roast, place a small dry skillet over medium heat. Add the ¼ cup raw pepitas in a single layer. Toast, stirring or shaking the pan frequently, for 3–5 minutes until the pepitas smell nutty, turn a deeper green and golden color, and some begin to puff and pop.

Immediately transfer the toasted pepitas to a small plate to cool so they do not burn in the hot pan. Set aside until the carrots are ready.

Step 6: Finish, garnish, and serve

When the carrots are tender and caramelized, remove the baking sheet from the oven. Use tongs to transfer the hot carrots to a serving platter, arranging them in a slightly overlapping layer or a loose fan shape.

Spoon any remaining maple-thyme juices from the baking sheet over the carrots. Sprinkle the toasted pepitas evenly over the top, followed by a pinch or two of flaky sea salt if using. Finish with a scattering of extra fresh thyme leaves or chopped parsley for a pop of color.

Serve the carrots warm. They pair beautifully with roasted chicken, turkey, pork, or as part of a vegetarian spread with grains and salads.

Pro Tips

• Choose similar-sized carrots: Smaller, slender carrots roast more evenly and look elegant on the plate. If using larger carrots, halve or quarter them lengthwise.
• Do not overcrowd the pan: If the carrots are piled on top of each other, they will steam instead of brown. Use two pans if needed.
• Adjust sweetness to taste: For a less sweet side, reduce maple syrup to 2 tablespoons. For a more dessert-like carrot, increase to 4 tablespoons.
• Watch the pepitas closely: They go from toasted to burnt quickly. Stir frequently and pull them off the heat as soon as they start to puff and pop.
• For extra caramelization: In the last 2–3 minutes, you can switch the oven to broil on high, watching carefully and shaking the pan once, until the edges are deeply browned.

Variations

• Spiced maple chili carrots: Add ¼–½ teaspoon smoked paprika or chili powder to the glaze for a sweet-spicy kick. A pinch of cayenne works well if you like heat.
• Citrus-kissed version: Add 1 teaspoon finely grated orange zest to the glaze and a squeeze of fresh orange juice over the carrots right before serving.
• Fully vegan: Use all olive oil or a neutral vegetable oil instead of butter, and keep all other ingredients the same.

Storage & Make-Ahead

Store leftover maple-glazed carrots in an airtight container in the refrigerator for up to 4 days. The pepitas will soften slightly over time, so if you want to preserve crunch, store them separately at room temperature in a small sealed container and sprinkle on just before serving.

To reheat, spread the carrots on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, until heated through. You can also reheat gently in a covered skillet over low heat with a splash of water to loosen the glaze. The glaze may thicken in the fridge; warming will return it to a glossy coating.

For make-ahead prep, you can peel and trim the carrots and mix the glaze ingredients up to 1 day in advance. Store the carrots in water in the fridge and the glaze in a jar. Drain and dry the carrots thoroughly before roasting, toss with the glaze, and roast just before serving.

Nutrition (per serving)

Approximate values for 1 of 4 servings: 260 calories, 15 g fat, 32 g carbohydrates, 5 g fiber, 18 g sugars, 4 g protein, 430 mg sodium. Actual values will vary based on exact ingredients and brands used.