Save Maple Glazed Carrots with Pepitas have become my go to when I need a vibrant, crowd pleasing side dish that is both comforting and surprisingly elegant. The sweet maple syrup and warm cinnamon make the carrots irresistible, while the toasted pepitas bring out a perfectly nutty crunch. I love preparing this during autumn gatherings, but honestly, it fits with any meal that needs a pop of color and texture.
The first time I made these carrots, my dinner guests scraped the platter clean before the main course had even hit the table. It quickly became a family favorite for holidays and weeknights alike.
Ingredients
- Carrots: Give natural sweetness and become buttery soft when roasted. Select medium carrots that are firm and free from blemishes for best results.
- Pure maple syrup: Adds rich sweetness and shine. Go for real maple syrup instead of artificial for the best flavor payoff.
- Olive oil: Helps the carrots roast evenly and keep a glossy finish. Choose extra virgin for a fruity undertone.
- Unsalted butter: Melts into the glaze and adds a creamy richness. Use good quality butter for maximum flavor or swap with vegan butter if you need dairy free.
- Ground cinnamon: Brings depth and a warm spice note. Freshly ground spices make a big difference here.
- Sea salt: Enhances all the flavors and balances the sweetness. Flaky or fine grain both work.
- Freshly ground black pepper: Gives the dish a subtle kick and complexity. Grind directly onto the carrots for maximum aroma.
- Pepitas: Deliver a toasty crunch and a gentle nutty taste. Buy raw pepitas and toast them yourself for fresher flavor.
- Fresh parsley: Is optional but gives a burst of green and a bright finish. Pick leaves that are vibrant and crisp.
Instructions
- Preheat the Oven:
- Begin by setting your oven to 400 degrees Fahrenheit or 200 degrees Celsius. This higher temperature gives the carrots caramelized edges without drying them out. Prepare a baking sheet by lining it with parchment paper for hassle free cleanup.
- Coat the Carrots Thoroughly:
- Place peeled and cut carrots in a large mixing bowl. Drizzle in the olive oil, melted butter, and maple syrup. Add the cinnamon, salt, and black pepper. Toss everything together with your hands or a sturdy spatula until every carrot piece is evenly coated with the glaze mixture. Make sure to coat all surfaces for even flavor.
- Arrange and Roast:
- Spread the glazed carrots out on your parchment lined sheet in a single layer. Avoid crowding to help the carrots roast rather than steam. Pop the tray into the oven and roast for 20 to 25 minutes. At the halfway point use a spatula to flip or stir the carrots so they caramelize evenly on all sides. Carrots should be tender and golden at the edges when ready.
- Toast the Pepitas:
- While the carrots roast, set a dry skillet over medium heat. Pour in the pepitas and toast them, stirring frequently to prevent burning. The seeds should become lightly golden and give off a fragrant nutty smell after two to three minutes. Immediately remove from the heat to avoid overtoasting.
- Serve and Garnish:
- Transfer the hot, roasted carrots to your favorite serving platter. Scatter toasted pepitas across the top and finish with a sprinkle of chopped fresh parsley if using. Serve while warm so the glaze remains glossy and the pepitas stay crisp.
Save Pepitas are the standout ingredient that make this dish sing. My kids have started requesting extra pepitas on their servings because the crunch is simply addictive. One Thanksgiving, these carrots became the most popular item on our table even beating the pie.
Storage Tips
Let leftovers cool to room temperature before transferring to an airtight container. Store in the fridge for up to four days. To reheat place in a covered dish and warm in a 350 degree oven until hot or microwave in short bursts to avoid softening the pepitas. If you plan to make ahead keep the pepitas separate and add just before serving so they stay crisp.
Ingredient Substitutions
You can swap honey for maple syrup if you are not aiming for a vegan version. Consider coconut oil or vegan butter in place of dairy butter for those avoiding dairy. For extra warmth a pinch of ground ginger or nutmeg blends well with the cinnamon. Sunflower seeds can stand in for pepitas if needed.
Serving Suggestions
These glazed carrots are beautiful alongside roasted meats or poultry or with hearty grain bowls for a vegetarian main. They are also a hit as a holiday side dish with a sprinkle of feta cheese. For brunch transform them into a topping for farro or quinoa salads or pile them over creamy polenta.
Cultural and Seasonal Inspiration
Maple syrup glazed dishes have their roots in North American cuisine especially in regions where maple trees flourish. Roasted carrots appear at many festive tables across the world. The pumpkin seeds or pepitas echo fall harvest traditions in both American and Mexican cooking.
Save Give this dish a try next time you want a colorful, nutritious side with a bit of crunch. Let the maple glaze and pepitas win over even the pickiest eaters at your table.
Cooking Questions
- → Can I make this dairy-free?
Yes, substitute vegan butter for regular butter to create a dairy-free version while maintaining richness.
- → How should I cut the carrots?
Peel and slice carrots into sticks or diagonals for even roasting and a pleasing presentation.
- → Can I use honey instead of maple syrup?
Honey works as an alternative glaze, but adjust for dietary needs as it is not vegan-friendly when used with butter.
- → How do I toast pepitas?
Toast pepitas in a dry skillet over medium heat for a few minutes, stirring frequently until golden and fragrant.
- → What pairs well with this dish?
Serve alongside roasted meats, plant-based grain bowls, or as part of holiday feasts for added variety and nutrition.
- → Are pepitas suitable for nut allergies?
Pepitas are pumpkin seeds; they are generally safe for those with nut allergies but check labels for cross-contamination.