Roasted Candied Rainbow Carrots with Orange-Maple Syrup

Roasted Candied Rainbow Carrots with Orange-Maple Syrup in a serving dish

5 from 1 reviews

Roasted Candied Rainbow Carrots with Orange-Maple Syrup is a mouthful of deliciousness. The carrots are bathed in a syrup made from fresh orange juice, pure maple syrup, and bacon grease all the while roasting to a supple tenderness.


  • 3 tablespoons Fresh Squeezed Orange Juice
  • 1 teaspoon Orange Zest
  • 5 tablespoons Pure Maple Syrup
  • 2 tablespoons Bacon Grease (or butter)
  • Pinch of Salt
  • 2 Bunches of Rainbow Carrots, whole
  • Sea Salt, for sprinkling after roasting (optional)
  • Parsley, chopped (optional)


  • Preheat the oven to 450° F.
  • Cut carrot tops down to 1 inch leaving some green for presentation.
  • Using a soft-bristle brush or a clean bristle sponge, rub the carrots to remove any dirt or tiny hairlike roots. You can peel the carrots if you like, but I think that the tender skin gives them more texture. And in my opinion, makes for a prettier roasted carrot.
  • Combine the orange juice, zest, maple syrup, bacon grease and a pinch of salt. Place parchment paper on two separate baking sheets. Place the larger carrots on one and the smaller ones on another. Using a basting brush, apply the syrup mixture on all sides of the carrots.
  • Begin roasting the larger carrots in the oven first – 15 minutes before the smaller ones go in the oven. Baste with the syrup mixture every 10-15 minutes while turning the carrots over with each application. Roast the larger carrots for 60 minutes total and the smaller ones for 45 minutes total or until tender.
  • Remove from the oven and sprinkle with sea salt (optional) and parsley (optional).
  • Serve immediately and ENJOY!


  • This recipe calls for bacon grease, but butter works just as well.
  • The larger carrots need a 15-minute head start in the oven. Therefore I use two baking sheets, one for the larger carrots and another for the smaller ones. Also, “a word to the wise, ” definitely use parchment paper or you’ll spend all evening scrubbing the pans.
  • Basting often is the key to this dish. Brush the carrots with the syrup mixture every 10 minutes or so while turning them over each time. This is what creates that nice caramelized coating.


Keywords: candied carrots, glazed carrots maple, candied carrots recipe, oven roasted carrots

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