Maple-Glazed Roasted Carrots with Toasted Pecans and Fresh Thyme

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Sweet roasted carrots coated in a sticky maple glaze, topped with crunchy toasted pecans and fragrant fresh thyme for a perfect autumn side dish. This american-inspired vegetarian (gluten free) 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 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 1 lb, peeled and cut into 3-inch sticks carrots
• 2 tbsp maple syrup
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup, roughly chopped pecans
• 1 tbsp fresh thyme leaves
• 1 tsp lemon zest

Instructions

1. Step 1: Preheat oven to 400°F. In a mixing bowl, toss 1 lb peeled carrots cut into 3-inch sticks with 2 tbsp maple syrup, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread the carrots on a rimmed baking sheet in a single layer. Roast for 25-30 minutes, turning once halfway through, until carrots are tender and caramelized at edges.
3. Step 3: While carrots roast, toast 1/3 cup roughly chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned, stirring frequently to prevent burning.
4. Step 4: Remove carrots from oven and transfer to a serving dish. Sprinkle with toasted pecans, 1 tbsp fresh thyme leaves, and 1 tsp lemon zest for brightness. Serve warm.