HOMECOOKPICKS RECIPES

Maple-Thyme Roasted Carrots

Low-fatVeganVegetarianDairy-freeGluten-free
Diet labels & ingredient swaps

Labels describe the listed ingredients; check packaged ingredients, optional extras and cross-contact for your needs. Gluten-free is not an allergen-safety guarantee. Vegetarian cheese should use vegetarian rennet.

Nutrition-label version: One serving is one sixth of all carrots, oil and syrup. Weight is the edible trimmed portion. This is a sweetened vegetable side, not a low-sugar claim.

HCP browsing criteria, per original-size serving: high-protein ≥25 g protein and ≥20% of calories from protein; low-carb ≤15 g total carbs; keto-friendly ≤10 g total carbs with ingredient review; low-fat ≤3 g fat and ≤30% of calories from fat. These use estimated nutrition for the version described on the recipe, excluding specified extras. Mediterranean-inspired describes ingredients, not a prescribed diet. Unreviewed recipes are left unlabelled; no badge does not mean a recipe is unsuitable.

Caramelized edges, earthy thyme and a little maple syrup make these carrots a colorful holiday side.

Prep: 15 min Cook: 35 min Approx. total: 50 min Serves 6 Easy

Timing is approximate; see instructions for prepared-ingredient assumptions.

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Maple-Thyme Roasted Carrots — finished-dish illustration

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LET’S GET COOKING

Maple-Thyme Roasted Carrots

6 servings
servings

Original recipe: 6 servings.

Only ingredient amounts adjust. Instructions, cooking times, package sizes and other preparation notes stay as originally written. Simple gram equivalents adjust with servings. Nutrition is per original-size serving.

Ingredients

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Instructions

  1. Heat and prepare

    Heat oven to 425°F (220°C). Cut thick carrots into quarters lengthwise so pieces have a similar thickness.

    Tip: A large rimmed sheet pan gives the carrots room to brown.

  2. Start roasting

    Toss carrots with oil, thyme and salt. Spread in one layer and roast for 20 minutes.

    Tip: Use two pans if the carrots overlap.

  3. Glaze and finish

    Toss with maple syrup and roast 10–15 minutes more, turning once, until tender and browned at the edges. Divide into six portions.

    Tip: Adding syrup late helps reduce scorching; check early if using two pans.

A LITTLE EXTRA HELP

Recipe tips & helpful notes

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NUTRITION & YOUR NEXT MEAL

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Choose a recipe version below. Estimates are per recipe serving; optional ingredients, brands and preparation can change the result.

Original recipe

Estimated nutrition per serving · 1/6 of the defined batch

Calories
100 kcal
Protein
1.4 g
Carbs
19.1 g
Fat
2.6 g
Fiber
4.3 g

One serving is one sixth of all carrots, oil and syrup. Weight is the edible trimmed portion. This is a sweetened vegetable side, not a low-sugar claim.

Calculated using USDA FoodData Central reference foods. Not laboratory analysis or kitchen-tested nutrition. About the reference data.

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Caramelized edges, earthy thyme and a little maple syrup make these carrots a colorful holiday side.

Make ahead & Thanksgiving timing

Trim and cut carrots the day before. Roast while the turkey rests only if the timing and safe serving window allow; otherwise cook ahead, chill promptly and reheat to 165°F.

Tools for this recipe

Rimmed sheet pan, tongs or spatula and oven mitts. See useful equipment and alternatives you may already own.

Portions & nutrition notes

One serving is one sixth of all carrots, oil and syrup. Weight is the edible trimmed portion. This is a sweetened vegetable side, not a low-sugar claim.

Nutrition is calculated from USDA FoodData Central reference foods. Brands, portion size and cooking yields vary. This is a researched recipe, not a claim of kitchen testing. Finished-dish image is an AI-generated illustration.

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