Carrots are often relegated to the background, but in this maple roasted carrots dish they’re anything but ordinary. Slow-roasted with a drizzle of maple syrup and a hint of smoked paprika, they turn sweet, tender, and slightly sticky, with edges that caramelise beautifully. A scattering of toasted hazelnuts adds crunch and a nutty depth, while a final squeeze of lemon balances the sweetness.
This is one of those sides that feels equally at home next to a Sunday roast or a festive Christmas spread. I love serving it alongside rich mains like beef ribs or sticky maple-mustard halloumi skewers.
Why roast carrots in maple syrup?
Roasting intensifies a carrot’s natural sugars, and a drizzle of maple syrup takes them into indulgent territory. The gentle heat coaxes out earthy flavours while allowing a sweet, almost toffee-like glaze to develop on the outside.
I’ve found the secret is not to overdo the syrup. Too much and they risk becoming too sweet; just enough and they’re the perfect counterpoint to salty or smoky main dishes.
Getting that perfect roasted texture
For this recipe, I like to use medium sized carrots, scrubbed clean and halved lengthways. Leaving a little of the green tops on looks beautiful and helps anchor them on the plate. A moderate oven heat encourages caramelisation without drying them out, and turning them once during roasting ensures even colour.
The hazelnuts toast gently in the residual oven heat, releasing oils that make them fragrant and golden. Their crunch against the soft, sweet carrots is sublime.
Serving suggestions for a showstopping plate
These maple roasted carrots are superb with rich meats like lamb or roasted poultry. For vegetarian spreads, try them with North African harissa halloumi skewers and a refreshing cucumber tomato salad on the side. Pair with a crisp white wine like a Chardonnay or a light Pinot Noir to balance the sweetness.
Why this recipe will stay in your repertoire
It’s the simplicity of this dish that makes it so memorable. A handful of ingredients, one tray, and minimal fuss – yet the result feels luxurious. The maple glaze and hazelnuts bring enough flair for special occasions, but it’s easy enough to throw together on a busy weeknight. Once you’ve made it, you’ll never look at plain boiled carrots the same way again.
Maple Roasted Carrots with Toasted Hazelnuts
Ingredients
- 800 g Carrots scrubbed and halved lengthways
- 2 tbsp Olive oil extra virgin
- 2 tbsp Maple syrup
- ½ tsp smoked paprika
- 50 g Hazelnuts roughly chopped
- 1 tbsp Lemon Juice
- Sea salt flakes
- Black pepper freshly ground
Instructions
- Heat the oven to 200°C (180°C fan). Line a large baking tray with parchment paper.
- Toss the carrots in olive oil, maple syrup, smoked paprika, and a generous pinch of sea salt. Arrange in a single layer on the baking tray.
- Roast for 30–35 minutes, turning once, until the carrots are tender and the edges are lightly caramelised.
- In the final 5 minutes of roasting, scatter the chopped hazelnuts over the tray to toast gently.
- Remove from the oven, drizzle with lemon juice, and season with freshly ground black pepper. Serve warm, garnished with extra hazelnuts if you like.