Ina Garten Maple Roasted Carrots

I used to skip carrots as a holiday side. Too safe, too soft, too forgettable. But the first time I brushed them with maple syrup and slid them into a 400-degree oven, everything changed. The edges browned, the sweetness deepened, and they became something worth savoring.

Here’s how Ina keeps it simple—and how I make them just a bit better every time.

What Most Get Wrong

Roasted carrots sound easy, but they dry out fast if you don’t give them a little fat and space to caramelize. Ina’s version does just that: the olive oil protects them, and the maple syrup gives you those sticky-sweet bits at the edges.

Adding a few rosemary sprigs helps perfume the tray without overpowering it.

What I Used (And Why)

• Large carrots – Cut lengthwise, they roast more evenly. I’ve tried baby carrots—less surface area, less caramelization.
• Olive oil – A mild one works best here. I use California Olive Ranch for its balanced flavor.
• Maple syrup – Real maple only. I once used pancake syrup in a pinch—it burned and tasted artificial.
• Sea salt – I like Maldon flakes for the final finish. They pop.
• Cayenne (optional) – Just a pinch gives you contrast. Too much competes with the sweetness.
• Fresh rosemary – Not necessary, but when I have it, I tuck a few sprigs under the carrots. Adds depth.
• Chopped parsley (optional) – A clean, herbal note to balance the syrup.

Making It Yours

• Honey instead of maple – Works beautifully, though the flavor’s rounder and not quite as deep.
• Add cumin or smoked paprika – I’ve done this for a spicier twist. Great with lamb or grilled chicken.
• Use rainbow carrots – Just as tasty, and they look incredible on the table.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Carrots came out limp	Crowded the pan	Spread in a single layer, use two trays if needed
Burned edges	Syrup applied too early or oven too hot	Stick to 400°F and brush lightly, not heavily
Too bland	Didn’t season enough	Salt generously and taste the oil/syrup mix first

How to Make Ina Garten’s Maple Roasted Carrots

1. Preheat the oven to 400°F (205°C). Line a large baking sheet.
2. Prep the carrots: Peel and slice 6 large carrots lengthwise. If they’re thick, cut them into quarters.
3. Make the glaze: Mix 1½ tablespoons olive oil and ½ tablespoon maple syrup in a small bowl.
4. Arrange on sheet: Lay the carrots cut-side down, brush with the glaze. Sprinkle sea salt and a pinch of cayenne. Tuck rosemary sprigs in if using.
5. Roast for 25 minutes, flipping halfway. They should be tender with golden edges.
6. Finish: Transfer to a serving platter and scatter chopped parsley over the top, if using. Serve warm.

Tiny Habits, Better Results

• I always warm the maple syrup slightly before mixing—it brushes on more evenly.
• Cut all the carrots to similar thickness so they cook at the same rate.
• If you’re making a double batch, use two pans. Don’t crowd or they’ll steam.

Leftover Notes

• Fridge: Keeps for 3 days in a sealed container.
• Freezer: Texture softens a bit, but they hold up. Freeze up to 3 months.
• Reheat: Oven at 350°F for 10–12 minutes. Or skillet on medium heat with a splash of water.

Reader Qs Answered

Q: Can I use baby carrots?
A: Yes, but roast them whole and expect less caramelization. Add 5–10 minutes to the bake time.

Q: Should I peel them?
A: Up to you. I usually do for a cleaner look, but unpeeled works if you scrub well.

Q: Can I prep ahead?
A: Definitely. Cut and glaze them a few hours in advance, then roast just before serving.

Q: How do I make them crispier?
A: Use convection mode or broil for 2 minutes at the end. Watch closely—they can burn fast.

Try More Recipes

• Ina Garten Ham And Cheese Quiche
• Ina Garten Candied Yams
• Ina Garten Sweet Potato Casserole