How do I store maple-glazed carrots?

You’ll want to let the carrots cool a little, then tuck them into an airtight container and keep them in the fridge for up to 3 days. When you’re ready to serve again, heat them gently. Either in the oven or air fryer works best to bring back a bit of crisp glaze texture. Microwaving will work in a pinch, but they’ll soften a bit more than fresh.

Can I make maple-glazed carrots ahead of time?

Absolutely! You can prep the carrots (peel, cut, toss in the glaze) a few hours ahead or even the night before. Just keep them covered in the fridge, then cook them when you’re ready. Doing the glaze ahead saves time and still gives you that fresh roasted flavor.

Are baby carrots okay for maple-glazed carrots?

Yes, they’re totally fine and a good shortcut. The only thing is baby carrots may cook faster or a little differently in texture than whole carrots cut into sticks. Just keep an eye on them and adjust the time so they don’t turn too soft.

Can I use honey instead of maple syrup for maple-glazed carrots?

Yes, you can swap honey in a pinch, but the flavor will be slightly different. The maple syrup gives a distinctive warm, woodsy sweetness that pairs beautifully with thyme and garlic. If you use honey, just know it will still be tasty but may lean a bit lighter in flavor.

What temperature and method is best for maple-glazed carrots, air fryer or oven?

Both work. In the air fryer you’ll get a slightly quicker cook and good caramelization (about 390°F for 12 to 15 minutes). In the oven, roasting at about 425°F for 20 to 25 minutes gives you tender carrots with lightly browned edges. Choose based on your time and kitchen setup. Either method gives you delicious results.

How do I reheat leftover maple-glazed carrots without losing texture?

When reheating, skip the microwave if you can. Use the oven (about 350°F for 8 to 10 minutes) or the air fryer (a few minutes at 370 to 380°F) to crisp the glaze back up slightly and refresh the carrots. If you only have a microwave, add a splash of water and cover loosely, then finish with a quick toss in a hot pan if you like.

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