Maple roasted carrots make an irresistible side dish. Roasted until caramelized, they’re finished with creamy goat cheese, crunchy toasted hazelnuts and bright fresh herbs for a simple, flavorful plate.
These carrots are roasted with maple syrup and olive oil, then topped with toasted hazelnuts, crumbled goat cheese and a scattering of herbs. The result is sweet and savory, creamy and crunchy — everything you want from a vegetable side.
This recipe works well for holiday tables like Thanksgiving, but it’s equally perfect any time you want an elevated, easy vegetable side. The maple brings a natural sweetness that kids love while the goat cheese and herbs keep the dish balanced and visually appealing.
I prefer to leave the carrots whole or slice them in half lengthwise for the best presentation. Peel them, toss with olive oil, maple syrup, salt and pepper, then roast until tender and caramelized. Use any variety of carrots — adjust roasting time for baby or smaller carrots.
I roast carrots at 425°F for about 20 to 25 minutes so the edges get slightly charred and deeply caramelized while the insides stay tender. While they cook, toast the hazelnuts in a skillet until fragrant, then finish by rubbing away any papery skins. Chop fresh herbs so they’re ready to sprinkle over the hot carrots.
As soon as the carrots come out of the oven, top them with crumbled goat cheese so it melts into creamy pockets, add the chopped hazelnuts for texture, and scatter herbs for bright flavor. The combination of textures and flavors makes a beautiful, satisfying side.
Maple Roasted Carrots
Maple Roasted Carrots with Hazelnuts & Goat Cheese
4
to 6 people
20 mins
25 mins
45 mins
Ingredients
- 2 pounds carrots, peeled and sliced in half lengthwise (or left whole)
- 3 tablespoons maple syrup
- 2 tablespoons olive oil
- Kosher salt and pepper, to taste
- ½ cup toasted hazelnuts, chopped
- 2–3 ounces goat cheese, crumbled
- ¼ cup chopped fresh herbs (such as rosemary, thyme, parsley and chives)
Instructions
- Preheat the oven to 425°F (220°C).
- Peel the carrots. For larger carrots, slice them in half lengthwise; smaller carrots can be left whole. Arrange the carrots on a baking sheet and drizzle with maple syrup, olive oil, and a generous pinch of salt and pepper.
- Roast for 20–25 minutes, until the carrots are fork-tender and the edges are caramelized.
- While the carrots roast, toast the hazelnuts in a skillet over medium heat for 5–10 minutes until fragrant, stirring frequently. Transfer to a towel to rub away any papery skins, then chop.
- When the carrots are finished, immediately sprinkle with crumbled goat cheese, chopped hazelnuts and fresh herbs. Serve warm.
Did you make this recipe?
If you try this, take a photo and share it on social media with your friends and family. I always love seeing homemade versions — they look beautiful on the table.
These might be the most enjoyable way to eat carrots — sweet, savory and totally satisfying.