These Roasted Thanksgiving Carrots are glossy, tender, and perfectly balanced between sweet and savory. With maple, butter, and thyme, they bring cozy holiday warmth to your table without any fuss.
Why You’ll Love This Roasted Thanksgiving Carrots
- Sweet meets savory: maple, butter, and thyme make a crowd-pleasing glaze.
- Easy sheet pan technique with minimal prep and cleanup.
- Make-ahead friendly so you can stress less on the big day.
- Budget friendly and beautiful with vibrant color and shine.
Roasted Thanksgiving Carrots Ingredients & Substitutions
- 2 lb carrots, peeled and cut on a bias into 1/2 inch pieces (about 900 g; baby carrots work too)
- 2 tbsp olive oil (or avocado oil)
- 1 1/4 tsp kosher salt, divided (use 3/4 tsp if using fine salt)
- 1/2 tsp black pepper
- 1 tbsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 2 tbsp unsalted butter, melted (or extra olive oil for dairy free)
- 3 tbsp pure maple syrup (or honey)
- 1 tsp orange zest + 1 tbsp orange juice, optional but lovely
- 1 tsp apple cider vinegar or lemon juice for brightness
- Pinch red pepper flakes, optional
- 2 tbsp toasted chopped pecans or pistachios, optional garnish
- Flaky sea salt to finish, optional
Step-by-Step Instructions to Make Roasted Thanksgiving Carrots
Step 1: Preheat the oven and pan
Set the oven to 425 F. Place a large rimmed sheet pan inside while it preheats. A hot pan jump-starts caramelization.
Step 2: Prep the carrots
Peel and trim carrots, then slice on a diagonal into even 1/2 inch pieces so they cook at the same rate. Pat dry to remove moisture.
Step 3: Season for the first roast
In a bowl, toss carrots with olive oil, 1 tsp of the salt, pepper, and thyme. Carefully spread on the hot sheet pan in a single layer without crowding. Roast for 15 minutes.
Step 4: Glaze and finish roasting
Stir together melted butter and maple syrup. Remove pan, drizzle the mixture over carrots, toss to coat, and return to the oven. Roast 8 to 12 minutes more, until fork tender with caramelized edges. For extra color, broil 1 to 2 minutes, watching closely.
Step 5: Brighten and serve
Toss with orange zest and juice, plus a splash of cider vinegar. Adjust salt to taste, sprinkle red pepper flakes, nuts, and flaky salt if using, and serve hot.
Tips for Success
- Do not overcrowd the pan. If needed, use two pans to keep carrots in one layer.
- Preheat the sheet pan for deeper browning and less sticking.
- Add the maple during the second half of roasting to prevent burning.
- Choose similar sized pieces so everything becomes tender at the same time.
- Convection users: set to 400 F and reduce time by 2 to 3 minutes per stage.
Variations of Roasted Thanksgiving Carrots
- Honey Garlic: swap maple for honey and finish with 1 grated garlic clove during the last 2 minutes.
- Brown Butter Sage: brown the butter, stir in chopped sage, and toss with roasted carrots.
- Harissa Citrus: add 1 to 2 tsp harissa paste to the glaze and finish with orange zest.
- Balsamic Pomegranate: replace vinegar with 1 tbsp balsamic and garnish with pomegranate arils.
- Dairy Free: use all olive oil and skip butter.
Serving Suggestions: What to Pair with Roasted Thanksgiving Carrots
- Classic roast turkey, herb stuffing, and mashed potatoes.
- Glazed ham or roast chicken for a smaller gathering.
- Grain bowls with farro, goat cheese, and arugula for a lighter plate.
- Wine pairing: Pinot Noir or a lightly oaked Chardonnay.
Storage & Reheating Instructions
- Refrigerate: cool completely, then store in an airtight container up to 4 days.
- Reheat: spread on a sheet pan and warm at 400 F for 8 to 10 minutes. For small portions, a skillet over medium heat works well, or microwave 45 to 60 seconds.
- Freeze: up to 2 months. Rewarm in the oven; add a drizzle of maple and a knob of butter to refresh the glaze.
Memories Made Around the Table
Every Thanksgiving, these shiny carrots are the dish my nieces reach for first. They call them candy carrots, and honestly, I do not correct them.
FAQs
Can I use baby carrots?
Yes. Pat them dry, then roast as written. Add 3 to 5 minutes if they are extra thick, and halve any very large ones.
Can I make this ahead?
Roast the carrots through the first stage, cool, and refrigerate. Reheat on a hot pan, then toss with the maple butter and finish roasting before serving.
How do I prevent soggy carrots?
Use a preheated pan, avoid overcrowding, and keep pieces the same size. Add the sweet glaze in the second half to promote caramelization, not steaming.
What if I do not have maple syrup?
Use honey, a brown sugar slurry, or date syrup. Start with the same amount and adjust to taste.
Final Thoughts
Simple technique, everyday ingredients, and a holiday-worthy finish make these Roasted Thanksgiving Carrots a side you will make again and again.
Roasted Thanksgiving Carrots with Maple and Thyme
Equipment
- 1 rimmed sheet pan
- 1 Large bowl
- 1 Chef's knife
- 1 Cutting Board
- 1 Microplane zester (optional)
- 1 Measuring spoons (optional)
Ingredients
Carrots & Seasoning
- 2 lb carrots peeled and cut on a bias into 1/2 inch pieces; baby carrots work too
- 2 tbsp olive oil or avocado oil
- 1.25 tsp kosher salt divided; use 3/4 tsp if using fine salt
- 0.5 tsp black pepper
- 1 tbsp fresh thyme leaves or 1/2 tsp dried thyme
Glaze
- 2 tbsp unsalted butter melted; or use extra olive oil for dairy free
- 3 tbsp pure maple syrup or honey
Finish & Garnish
- 1 tsp orange zest optional but lovely
- 1 tbsp orange juice optional but lovely
- 1 tsp apple cider vinegar or lemon juice for brightness
- red pepper flakes pinch, optional
- 2 tbsp toasted pecans or pistachios chopped, optional garnish
- flaky sea salt to finish, optional
Instructions
- Set the oven to 425 F. Place a large rimmed sheet pan inside while it preheats. A hot pan jump-starts caramelization.
- Peel and trim carrots, then slice on a diagonal into even 1/2 inch pieces so they cook at the same rate. Pat dry to remove moisture.
- In a bowl, toss carrots with olive oil, 1 tsp of the salt, pepper, and thyme. Carefully spread on the hot sheet pan in a single layer without crowding. Roast for 15 minutes.
- Stir together melted butter and maple syrup. Remove pan, drizzle the mixture over carrots, toss to coat, and return to the oven. Roast 8 to 12 minutes more, until fork tender with caramelized edges. For extra color, broil 1 to 2 minutes, watching closely.
- Toss with orange zest and juice, plus a splash of cider vinegar. Adjust salt to taste, sprinkle red pepper flakes, nuts, and flaky salt if using, and serve hot.