![glazed carrots in a serving platter.](https://mycuratedtastes.com/wp-content/uploads/2023/10/Maple-Orange-Glazed-Carrots-Featured-Image-768x512.jpg)
This has been the best new side dish I’ve made in the last few holiday seasons. Definitely give it a try.
To get started, preheat oven to 400 degreesF. Peel and slice carrots into 1” thick slices. Put them into a large bowl.
Whisk together the maple syrup, miso, tamari, orange juice, liquor, olive oil, garlic powder, onion powder, cinnamon, pepper, Calabrian chili and salt in a small bowl.
Pour mixture over carrots and toss with the chopped thyme.
![carrots and thyme in a bowl.](https://mycuratedtastes.com/wp-content/uploads/2023/10/Maple-Orange-Glazed-Carrots-3-768x768.jpg)
Once everything is evenly coated, put on the prepared baking sheet. Roast for 40-45 minutes total, stirring 2-3 times during cooking, until the carrots are fork tender and slightly caramelized.
![carrots on a baking sheet.](https://mycuratedtastes.com/wp-content/uploads/2023/10/Maple-Orange-Glazed-Carrots-4-768x768.jpg)
![roasted carrots on a baking sheet.](https://mycuratedtastes.com/wp-content/uploads/2023/10/Maple-Orange-Glazed-Carrots-5-768x768.jpg)
Meanwhile, make your pan-roasted pepitas. Add the olive oil to a small skillet over medium heat. Add pepitas (pumpkin seeds) and cook for 2-3 minutes, stirring frequently to prevent burning. Add maple syrup, thyme, salt, cinnamon, and pepper. Reduce heat to medium low and continue cooking for 3-4 minutes.
![pepitas cooking in a skillet.](https://mycuratedtastes.com/wp-content/uploads/2023/10/Maple-Orange-Glazed-Carrots-6-768x768.jpg)
Transfer them to a sheet pan lined with parchment paper, tin foil or silpat and really spread them out so them don’t stick together. Let cool.
![pepitas on a baking sheet.](https://mycuratedtastes.com/wp-content/uploads/2023/10/Maple-Orange-Glazed-Carrots-7-768x768.jpg)
Remove the roasted carrots from the oven. Put them in a serving bowl or on a platter. Garnish with the fresh pomegranate arils, grated orange zest and pepitas. Sprinkle with a little more chopped, fresh thyme and serve.
![cooked glazed carrots with pepitas and pomegranate seeds.](https://mycuratedtastes.com/wp-content/uploads/2023/10/Maple-Orange-Glazed-Carrots-10-768x768.jpg)
Looking for other unique and interesting side dishes for your holiday table or whenever you want something different? Try some of my favorites:
Gremolata Stacked Sweet Potatoes
Elote Corn Ribs Recipe (Riblets)
Fonio with Pistachios and Apricots
Acorn Squash, Feta, Pomegranate & Cinnamon Glaze
Roasted Rosemary & Pomegranate Pears & Onions
Roasted Crispy Garlic Potatoes
Nut and Seed Crusted Sweet Potato Rounds
![spoon in dish of carrots.](https://mycuratedtastes.com/wp-content/uploads/2023/10/Maple-Orange-Glazed-Carrots-11-768x768.jpg)
![glazed carrots in a serving platter.](https://mycuratedtastes.com/wp-content/uploads/2023/10/Maple-Orange-Glazed-Carrots-Featured-Image-150x150.jpg)
Maple & Orange Glazed Carrots
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 Lbs. Carrots peeled and sliced 1″ thick
- ¼ Cup Maple syrup
- 3 Tbsp. Olive oil
- 1 Tbsp. White miso paste
- 1 Tbsp. Soy sauce
- 2 Tbsp. Fresh Orange Juice
- 1 Tbsp. Orange flavored liquor
- ¾ Tsp. Garlic powder
- ½ Tsp. Onion powder
- ½ Tsp. Cinnamon
- ½ Tsp. Kosher salt
- ¼ Tsp. Freshly ground black pepper
- 1/4 Tsp. Calabrian Chili flakes
- 2 Tbsp. Fresh thyme finely chopped
- ¼ Cup Fresh pomegranate arils
- Zest of half an orange
TOASTED PUMPKIN SEEDS
- ½ Cup Rraw unsalted pumpkin seeds (pepitas)
- 1 Tsp. Olive oil
- ½ Tbsp. Maple syrup
- ½ Tsp. Dried thyme finely chopped
- ⅛ Tsp. Kosher salt
- ⅛ Tsp. Cinnamon
Instructions
- Preheat oven to 400˚F. Peel and slice carrots into 1” thick slices. Put them into a large bowl.
- Whisk together maple syrup, miso, tamari, orange juice, liquor, olive oil, garlic powder, onion powder, cinnamon, pepper, Calabrian chili and salt in a small bowl.
- Pour mixture over carrots and toss with the chopped thyme. Once everything is evenly coated, put on the prepared baking sheet. Roast for 40-45 minutes total, stirring 2-3 times during cooking, until the carrots are fork tender and slightly caramelized.
- Meanwhile, make your pan-roasted pepitas. Add the olive oil to a small skillet over medium heat.
- Add pepitas and cook for 2-3 minutes, stirring frequently to prevent burning.
- Add maple syrup, thyme, salt, cinnamon, and pepper. Reduce heat to medium low and continue cooking for 3-4 minutes. Transfer them to a sheet pan lined with parchment paper, tin foil or silpat and really spread them out so them don’t stick together. Let cool.
- Remove the roasted carrots from the oven. Put them in a serving bowl or on a platter. Garnish with the fresh pomegranate arils, grated orange zest and pepitas. Sprinkle with a little more chopped, fresh thyme and serve.