Damn Delicious

Honey Maple Roasted Carrots

An easy simple side dish to accompany any meal, tossed in olive oil, maple syrup, honey and herbs. Just 5 min prep. That’s it!

Honey Maple Roasted Carrots - An easy simple side dish to accompany any meal, tossed in olive oil, maple syrup, honey and herbs. Just 5 min prep. That's it!

I don’t really shop much in the frozen aisle as I try to use fresh produce whenever possible. But sometimes, you just don’t have the time to peel, cut and slice your veggies so you just skip your sides altogether. And your serving of veggies.

That is, until I discovered crinkle cut carrots. Mind-blowing, I know. Plus, crinkles add such rusticness to a dish.

And with these crinkle carrots, you don’t have to slice anything. You don’t even have to take out your knife, unless you need that parsley garnish.

All you need is olive oil, honey, maple syrup and some pantry herbs. That’s it. From there, you can let these babies roast until they reach that crisp-tender goodness.

It’s quick, simple, and sure to be a hit with your picky eaters who have sworn off all veggies!

Honey Maple Roasted Carrots - An easy simple side dish to accompany any meal, tossed in olive oil, maple syrup, honey and herbs. Just 5 min prep. That's it!

Honey Maple Roasted Carrots

An easy simple side dish to accompany any meal, tossed in olive oil, maple syrup, honey and herbs. Just 5 min prep. That’s it!

5 minutes20 minutes


  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (16-ounce) package frozen crinkly cut carrots
  • 2 tablespoons chopped parsley leaves


  1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together olive oil, honey, maple syrup, garlic and onion powder, thyme and oregano. Season with salt and pepper, to taste.
  3. Place carrots in a single layer onto the prepared baking sheet. Add olive oil mixture and gently toss to combine.
  4. Place into oven and bake for 15-18 minutes, or until tender, stirring occasionally.
  5. Serve immediately, garnished with parsley, if desired.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 107.7 Calories from Fat 44.1
% Daily Value*
Total Fat 4.9g 8%
Saturated Fat 0.7g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 53.5mg 2%
Total Carbohydrate 16.4g 5%
Dietary Fiber 1.8g 7%
Sugars 13.1g
Protein 0.7g 1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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  1. Rated 4 out of 5

    Loved this recipe, but am I the only one whose pan came out scorched? The carrots tasted amazing and not burnt. Is there a trick to this that I am missing? When I opened the oven at 13 1/2 minutes with my oven set to 450 smoke was billowing out! I want to make this again! Any tips?

  2. Rated 4 out of 5

    I loved the taste of the carrots! I thought the flavor was amazing! I am wondering if I did something wrong though. The only alteration that I did was use fresh carrots and sliced them the width of the carrots pictured in the recipe. Is there any way to prevent the honey and maple syrup from scorching? Even though I heavily oiled my pan the leftover sauce on the pan was completely scorched and ruined the pan and smoke was billowing out of the oven. the oven as at 450 degrees and I cooked them for 13 1/2 minutes Thank you. I want to use this again, because my 3 year old boy loved them!

    • Use parchment paper, it keeps it from drying out so much and from sticking to your pan. Plus it helps for easy clean up

  3. Rated 5 out of 5

    We LOVE this recipe! I cut them into fry shapes with a crinkle cutter for my baby and she LOVES them! It’s great because it’s a great side dish the whole family loves. I’ve been omitting the honey but she’s almost 1 year old so I’ll start making them with the honey also. 

  4. Rated 5 out of 5

    I made these carrots last night and they were a big hit. My husband could not stop saying how delicious they were. I have made a few of your recipes in the past and they were all great. I just had to comment to tell you what a big hit these carrots were and how helpful your site is. Thank you.

  5. Does this store well? Thinking about using this in meal prep!

  6. How many carrots should you prep if using fresh?

  7. Do you defrost the carrots first before putting them in the oven? Sounds like a great & simple recipe – my favorite kind!!!

  8. The hubs is going to kill me. I am using the last of our printer ink to print this recipe. It looks amazing. How can he blame me?! His belly will love me, though… I hope. Better not click on anything else. Pulling away from the computer now! #FoodieProblems

  9. Would you suggest par-boiling, prior to baking, if using fresh carrots? I actually have a crinkle cutter, a perfect opportunity to resurrect it.

    • You may just have to adjust cooking time as needed. And I am so jealous of your crinkle cutter. I need one, stat.

      • Did some homework, crinkle cutters are available at Amazon (several options) and also at Target; all choices were under $20.00. Good luck and happy chopping.

  10. I tend to shop for fresh products as much as possible
    but I love deep frozen peas 😛
    Thanks for this lovely colorful recipe!
    Xx http://icepandora.blogspot.com

  11. This is an absolutely wonderful recipe for what is normally a rather mundane frozen vegetable. I’d invite that if you have a little extra time in the morning, whip this recipe up and let the carrots marinate in the mixture in the fridge until you’re ready to do the roasting at dinnertime. I’ve had amazing results with other veggies using any number of seasoned marinades, and the results are always spectacular. And if you have the barbecue going as part of dinner prep…then throw these delicious crinkly babies on the grill as well, in a ironstone skillet or griddle. Scrumptalicious ! ! ! !

  12. I’ve had honey glazed carrots before, but never with maple syrup – these look great! And yes, I’ve definitely been known to skip veggie sides from time to time, so this will be a useful recipe to have on hand.

  13. Those carrots look delicious! I love the combination of the savory sweet, spicy, savory. Yum!! Thank you for sharing.