Maple-Glazed Roasted Carrots with Thyme and Garlic

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet roasted carrots glazed with pure maple syrup, infused with fresh thyme and roasted garlic for a simple yet elegant side dish. This American-inspired Halloween recipe (vegetarian), ready in about 40 minutes, pairs carrots, maple syrup, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 150 cal/serving

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Ingredients

1.5 pounds, peeled and cut into 3-inch sticks carrots
3 tbsp maple syrup
2 tbsp olive oil
1 tbsp fresh thyme leaves
4, minced garlic cloves
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 1.5 pounds peeled and cut carrot sticks with 2 tablespoons olive oil, 3 tablespoons maple syrup, 1 tablespoon fresh thyme leaves, 4 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
Step 2: Spread the carrots on a rimmed baking sheet in a single layer, ensuring they have space to roast evenly.
Step 3: Roast in the preheated oven for 25-30 minutes, turning once halfway through, until carrots are tender and caramelized around the edges.
Step 4: Remove from oven and transfer to a serving dish. Spoon any remaining glaze from the pan over the carrots and serve warm as a sweet-savory side dish.