Sheet Pan Maple-Glazed Carrots with Toasted Pecans

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Roasted carrots coated in a sweet maple glaze and topped with crunchy toasted pecans for a vibrant side dish. This American-inspired vegetarian recipe, ready in about 30 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 160 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.

Ingredients

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

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb peeled carrots with 3 tbsp maple syrup, 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread the carrots evenly on a rimmed baking sheet and roast for 20 minutes until tender and caramelized at the edges.
3. Step 3: While carrots roast, toast 1/3 cup chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned.
4. Step 4: Remove carrots from the oven, sprinkle with toasted pecans and 1 tbsp fresh thyme leaves, then toss gently and serve warm.