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A roasting pan with roasted rainbow carrots garnished with sprigs of rosemary. There is a stack of plates in the background and salad tongs next to it.
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5 from 2 votes

Brown Butter Maple Glazed Roasted Rainbow Carrots

These Brown Butter Maple Glazed Roasted Rainbow Carrots are the easiest and most delicious side dish! Oven roasted carrots with a simple 3-minute glaze. So easy to make yet elegant enough for special occasions like Easter or Thanksgiving dinner!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 179kcal


  • 1.5 lb rainbow carrots or normal carrots (680g)
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 tbsp maple syrup
  • 2 tsp fresh rosemary finely chopped
  • salt
  • pepper


  • Preheat oven to 400°F (200°C).
  • Peel and cut carrots in half, lengthwise. Depending on how wide the thicker ends are, you may need to slice each stick into quarters, lengthwise.
  • In a shallow baking dish, toss carrots with olive oil and season with salt and pepper.
  • Roast in the oven for 30-35 minutes until carrots are tender.
  • Melt the butter in a small saucepan over medium-low heat, once it starts to foam keep a close eye on the color. As soon as it turns a pale brown remove from the heat and add maple syrup and rosemary.
  • Drizzle glaze over carrots, shake pan to coat and serve.


Calories: 179kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 169mg | Potassium: 567mg | Fiber: 5g | Sugar: 14g | Vitamin A: 28594IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 1mg