Melting Carrots Are the Easy, Fancy-ish Side I Make All the Time

The hardest part is peeling the carrots.

By
Alexandra Shytsman
Alexandra Shytsman
Alexandra Shytsman
Alexandra Shytsman is a recipe developer, food photographer, and cookbook author. As the creator of The New Baguette, a plant-based recipe site, her mission is to demystify vegan food and inspire others to cook healthier meals at home. (The New Baguette is the winner of IACP's 2023 Food Blog of the Year award.)
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Published January 26, 2026
Alexandra Shytsman
Dish of cooked carrots on a white plate with chopped herbs and a serving spoon

Simply Recipes / Alexandra Shytsman
  • Melting carrots use a two-step French technique that yields soft, buttery vegetables.
  • Maple syrup and warm spices turn carrots into a flavorful, exciting side dish.
  • Caramelizing then braising the carrots creates their signature silky texture.

If you’ve ever wondered whether it’s possible to turn a basic bag of supermarket carrots into an irresistible side dish, look no further than these melting carrots. This French-inspired recipe is impressive enough for guests, yet easy enough to make on a weeknight.

Roasted carrot sticks in a speckled blue baking dish

Simply Recipes / Alexandra Shytsman

What Are “Melting Carrots”?

The technique known as “melting”—as in melting zucchini, melting onions, and more—branches out from the classic French potato dish “pommes de terre fondantes” (aka “melting” potatoes). It’s a simple two-step technique that gives nearly any vegetable a soft, buttery texture.

To “melt” a vegetable, first brown it on high heat until it is deeply caramelized. Then add liquid to the pan and finish cooking the vegetable at a low simmer. The searing step develops the flavor of the vegetable, and the subsequent braising softens it, giving it a silky, “melting” texture.

Complementary Flavors

Carrots on their own can be a little bland, so I like to amplify their sweetness with maple syrup. The caramel notes in the syrup work perfectly with the carrots’ earthiness. Adding a blend of coriander, cumin, and garlic creates a punchy contrast that makes these anything but basic.

Cooked glazed carrots in a speckled blue baking dish with a spoon

Simply Recipes / Alexandra Shytsman

Recipe Tips

Melting carrots are pretty hard to mess up. The hardest part is peeling them! Some things to keep in mind:

  • Use thin carrots: Thicker carrots tend to have a more diluted flavor, and they take longer to cook. Use the regular bagged carrots or buy carrots no larger than one inch wide.
  • Check your spices: Ground spices are meant to be used within a year to a year and a half. If you can’t remember when you bought them, it may be time to replace them.
  • Roast in a single layer: Each carrot needs to make contact with the hot pan in order to caramelize and develop flavor. Do not pile the carrots atop each other.
Roasted carrots garnished with herbs on a white plate

Simply Recipes / Alexandra Shytsman

Melting Carrots

Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings 4

If using a glass casserole dish, warm the broth until steaming before adding it to the pan.

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Ingredients

  • 1 pound thin carrots (1 standard bag), no larger than 1 inch wide

  • 2 tablespoons pure maple syrup

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 3/4 cup chicken, beef, or vegetable broth, room temperature or slightly warmed

  • 2 tablespoons butter

  • Minced parsley, for serving, optional

Method

  1. Preheat the oven to 425ºF.
  2. Prep the carrots:

    Peel the carrots and cut them in half lengthwise. If there are any especially thin carrots (1/2-inch thick or less), leave them whole. Place in a 9x13-inch casserole dish.

  3. Season the carrots:

    Add the maple syrup, olive oil, coriander, cumin, garlic, salt, and pepper. Toss with your hands to coat the carrots evenly. Arrange them in a single layer.

  4. Roast the carrots:

    Place in the oven and roast until golden on the bottom, about 15 minutes. Then flip and cook on the other side until they’re golden all over, about 15 minutes more.

  5. Braise the carrots:

    Add the broth and butter to the pan, and return to the oven. Continue cooking until the liquid is slightly thickened and reduced by about half, 10 to 15 minutes.

  6. Serve:

    Transfer the carrots to a serving platter and pour the braising liquid over the top. Sprinkle with parsley, if using, and serve.

    Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave in 30-second increments or in a 350°F oven until heated through.

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Nutrition Facts (per serving)
154 Calories
10g Fat
17g Carbs
1g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 154
% Daily Value*
Total Fat 10g 12%
Saturated Fat 4g 21%
Cholesterol 15mg 5%
Sodium 371mg 16%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 13%
Total Sugars 10g
Protein 1g
Vitamin C 4mg 22%
Calcium 57mg 4%
Iron 1mg 5%
Potassium 320mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.