The Best Pistachio Topped Maple Glazed Carrots (Gluten Free, vegan)

Prep: 5 minutesCook: 50 minutesTotal: 55 minutes
Yield: serves 2Category: Soups/Sides
Jump to recipe Print

My maple glazed carrots are absolutely delicious and are a really versatile side dish.

This is a great way to jazz up the humble carrot and this side works so well made as part of a roast dinner, served alongside a vegan beef wellington, sausage and mash or stews etc. Basically any warming cosy dish you would eat during the colder months would work perfectly with this recipe, including your Christmas dinner.

This is essentially a vegan version of the delicious honey glazed carrots that my mother in law makes! It is a really easy side dish requiring just a handful of ingredients, all I have done is swap out the honey for maple syrup. The maple syrup enhances the sweetness of the chantenay carrots and the salt and pepper in this add a lovely contrast that creates such a simple dish with so much flavour.

I find that maple syrup can cause things to burn so it is important you add the maple syrup to the carrots once they are already partially cooked to avoid this. The oil, butter and maple syrup used in this recipe will sink to the bottom of the tray, make sure you use a pastry brush to completely coat the carrots in this mixture to ensure they soak up as much flavour as possible.

I like to use chantenay carrots for this recipe and tend to just give them a quick wash before roasting them whole with the skin on. If there are any larger ones I will cut them in half to ensure all of the carrots cook at the same rate. If you cannot get hold of any chantenay carrots or would prefer to use a different type you can, simply slice the carrots in half and then cut into a series of chunks, all similar in size. Alternatively, why not try this recipe using parsnips instead!

I like this recipe topped with crushed pistachios as they add great texture, however, this step is completely optional. If you did want to use them, you just need one handful of shelled pistachios that you have crushed using either a rolling pin, a mug, jar, bottle of wine, etc. You get the gist!

For more tasty side dishes that would work perfectly with this, why not try my Cranberry & Pistachio Sprouts, my Buttery Sprouts with Bacon, my Rosemary Hasselback Potatoes or my Buttery Garlic & Thyme Roast Potatoes.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 2 handfuls chantenay carrots
  • 4 tbsp maple syrup
  • 1/2 handful shelled pistachios (optional)
  • 1 tsp dairy free butter
  • big pinch sea salt
  • big pinch black pepper
  • drizzle olive oil


  1. Add the carrots to an ovenproof tray along with the oil, butter and a pinch of salt and pepper. Use a pastry brush to ensure the carrots are coated in the oil and seasoning
  2. Place in a preheated oven and bake for 25 minutes at 180 degrees Celsius
  3. Drizzle two tablespoons of the maple syrup over the carrots and use the pastry brush to coat each of them in the maple syrup along with the hot oil and melted butter from the bottom of the tray
  4. Add a sprinkle of sea salt and return to the oven for another 15 minutes
  5. Drizzle the remaining two tablespoons of maple syrup over the carrots, again using a pastry brush to top the carrots with oil mixture, and bake for another ten minutes
  6. Use a rolling pin or jar to crush the shelled pistachios into smaller pieces
  7. Serve the carrots topped with the crushed pistachios. Do not forget to pour the buttery oil and maple mixture at the bottom of the tray over them too


Submit a Comment

Your email address will not be published. Required fields are marked *