Roasted Carrots with Thyme-Infused Maple Glaze & Lemon Zest
Yield: Serves 6-8
Prep Time: 10 minutes
Cook Time: 40-55 minutes (depending on carrot size)
Roasted Carrots with Thyme-Infused Maple Glaze & Lemon Zest
Roasted carrots are one of those side dishes that keep it simple but always deliver. In culinary school, glazed carrots are often one of the first recipes you learn because they highlight so many foundational techniques, like roasting to build depth of flavour and glazing for a hint of caramelized sweetness. But this recipe goes beyond the basics by adding a thyme-infused maple glaze and finishing with fresh lemon zest, transforming humble carrots into an irresistibly flavourful dish.
Choosing and Preparing Your Carrots: Go Premium, Skip the Peeling
If you’re opting for high-quality carrots, like heirlooms, take advantage of their vibrant colours and natural flavour by skipping the peeling process. Heirloom carrots often come with thin, tender skins packed with nutrients and subtle earthy flavours. Instead of peeling, gently scrub them with a clean scouring pad to remove any dirt. This keeps the unique character and colour of each carrot intact, giving you maximum flavour and zero waste. After all, if you’re spending a premium on these beauties, why lose any part of them to peeling?
Maple Syrup as a Sweetness Enhancer
Unlike other sweeteners, maple syrup’s caramel-like, slightly woody undertones do more than just sweeten the dish—they amplify the carrots’ natural sugars while complementing their earthiness. When drizzled over the carrots near the end of roasting, the syrup caramelizes just enough to create a delicate, glossy coating without burning. This timing trick lets the syrup bring out the best in the carrots, adding depth without tipping into overly sweet territory.
Why? Because Science
The real magic in this recipe lies in the thyme-infused maple syrup.
By gently heating maple syrup with fresh thyme, we unlock thyme’s essential oils, like thymol, which brings a distinctive earthy, almost minty flavour.
Maple syrup acts as a solvent, allowing these oils to infuse evenly into its natural sugars, creating a glaze that’s deeply aromatic. By keeping the heat low, we ensure the syrup doesn’t thicken too much or lose its flavour integrity, allowing it to coat the carrots perfectly without overpowering them.
Ingredients:
1 kg (2.2 lbs) medium to large carrots, scrubbed or peeled
2 tbsp olive oil
Salt and black pepper, to taste
2-3 tbsp maple syrup
5-7 sprigs fresh thyme, divided
Zest of 1 lemon
Tools Needed:
Baking
Parchment paper
Small saucepan
Fine grater or zester
Knife
Tongs or spatula
Optional: Clean scouring pad for scrubbing carrots
Method:
1: Preheat the Oven
Preheat oven to 190°C (375°F).
Line a baking tray with parchment paper.
2: Prepare the Carrots
Wash or peel the carrots as preferred.
Place carrots on the baking tray, drizzle with olive oil, season with salt and black pepper.
Add 2 sprigs of thyme to the tray for added aroma.
3: Roast the Carrots
Roasting Time by Thickness:
Thin carrots: 25-30 minutes.
Medium carrots: 30-35 minutes.
Thick carrots: 40-45 minutes.
Rotate halfway through roasting for even cooking.
4: Infuse, Glaze, and Finish
Warm maple syrup with thyme sprigs in a saucepan over low heat for 10 minutes, then discard thyme.
Check carrots for tenderness; if tender, drizzle with infused syrup and return to oven for 10-15 minutes.
Transfer to serving dish, drizzle roasting juices, and add fresh lemon zest.
Eugene’s Extra Tips:
Choosing Carrots: Use carrots of similar thickness for even cooking. If some carrots are noticeably larger, cut them in half lengthwise so they cook at the same rate as the smaller ones.
Checking Doneness: When checking for tenderness, use a sharp knife and insert it into the thickest part of the largest carrot to ensure all are fully cooked.
Zesting Tip: Use a fine grater or zester for the lemon to avoid the bitter white pith, zesting directly over the dish to capture the lemon oils.
Arranging the Carrots for Even Roasting: Spread the carrots out in a single layer on the baking tray, ensuring they don’t overlap.
Using Parchment Paper to Prevent Sticking
Parchment paper not only makes cleanup easier and prevents the carrots and maple syrup from sticking to the baking tray, but it also has the added benefit of helping you coat the carrots. Once you drizzle the maple syrup, pick up the edges of the parchment paper and gently roll the carrots back and forth until they’re evenly coated without losing their shape.
Infusing Without Overheating
When infusing the maple syrup with thyme, keep the heat very low. Overheating can cause the syrup to thicken too much, making it difficult to drizzle evenly over the carrots. A low, gentle heat ensures the thyme infuses without altering the syrup’s texture.
Cooking Times by Carrot Thickness
Roasting time will vary depending on the thickness of the carrots:
Medium carrots (around 1 inch thick): Roast for 30-35 minutes.
Thicker carrots (1.5 inches or more): Roast for 40-45 minutes.
Thinner carrots (under 1 inch): Roast for 25-30 minutes.
Finishing with Lemon
Finishing with a hint of lemon zest brings everything together. That bright, fresh note cuts through the richness of the syrup and highlights the thyme’s herbal aroma. It’s a small addition that makes a big impact, balancing the sweetness and adding a layer of freshness that makes each bite even more satisfying.
So if you’re looking for a side that’s easy to pull off but tastes like something special, this is your dish! If you try this recipe, be sure to snap a pic and tag me @the_eugefood—I’d love to see how it turned out for you!
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Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
