Roasted Carrots with Maple

The smell of cumin hitting hot olive oil still takes me back to my first apartment kitchen, where I discovered that roasting vegetables was basically magic. I'd been steaming carrots for years, turning them into something functional but forgettable. Then one evening I decided to experiment with maple syrup and spices, mostly because I had half a bottle needing to be used. The transformation was shocking, sweet earthy carrots with edges that caught and caramelized.

I made these for a dinner party once when I'd completely forgotten to plan a side dish. Twenty minutes before guests arrived I was scrubbing carrots and rummaging through my spice cabinet. My friend Sarah took one bite and asked for the recipe before she'd even finished chewing. Now they're my emergency vegetable dish for absolutely everything.

Ingredients

• 1 lb carrots: Choose carrots that feel heavy and firm, cutting them into uniform sticks helps them cook evenly and creates more surface area for that gorgeous caramelization
• 2 tbsp olive oil: This carries the spices and helps the maple syrup coat every piece without making the carrots feel heavy or greasy
• 2 tbsp pure maple syrup: Real maple syrup adds depth and complexity that you just cant get from pancake syrup, it creates those sticky sweet edges
• 1 tsp ground cumin: Toast this briefly in your palm before adding to release its essential oils and make the flavor really pop
• 1/2 tsp sea salt: Flake salt works beautifully here and adds a lovely crunch but regular sea salt gets the job done perfectly
• 1/4 tsp freshly ground black pepper: Freshly ground makes a noticeable difference in bringing out the other flavors
• 2 tbsp chopped fresh parsley: This adds a bright fresh contrast to the roasted sweetness and makes everything look restaurant worthy
• 1 tsp toasted sesame seeds: Totally optional but they add such a lovely nutty crunch and make the dish feel extra special

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper, this temperature is high enough to create those caramelized edges without burning the maple syrup

Coat the carrots:

Throw everything in a large bowl and use your hands to toss until every carrot piece is glistening with the glaze, dont be shy about mixing thoroughly

Arrange for roasting:

Spread the carrots in a single layer with some space between pieces, overcrowding the pan will steam them instead of roasting and youll miss out on those crispy bits

Roast to perfection:

Pop them in for 25 to 30 minutes, turning halfway through so they color evenly, youre looking for tender carrots with deep golden brown edges

Finish and serve:

Transfer to your serving platter and sprinkle with parsley and sesame seeds while theyre still hot so everything sticks nicely

Save to Pinterest

My daughter who swore she hated carrots for years finally tried these at a family gathering. She picked around everything else on her plate until only the carrots remained, then asked why we never had good carrots at home. Now she requests them specifically and I never let a bag of carrots sit in the fridge without roasting them.

Choosing Your Carrots

I've learned through many failed batches that the carrots you choose matter tremendously. Thinner younger carrots roast more evenly and develop better flavor than thick woody ones. If you can only find large carrots cut them in half lengthwise before slicing into sticks.

The Temperature Secret

425°F might seem aggressive but it's essential for achieving that perfect texture contrast. Lower temperatures will cook the carrots through but leave them without those caramelized edges that make this dish special. The high heat creates a wonderful crust while keeping the interior tender and sweet.

Make Ahead Magic

You can cut and season the carrots up to a day ahead, keeping them in the refrigerator until you're ready to roast. When it's time to cook give them another quick toss because the maple syrup tends to settle at the bottom of the bowl.

• Leftovers reheat beautifully in a 350°F oven for about 10 minutes
• These carrots are excellent cold the next day tucked into grain bowls or salads
• Double the recipe because they disappear faster than you'd expect

Save to Pinterest

These roasted carrots have become my answer to I need a side dish and fast, simple enough for Tuesday dinner but impressive enough for holiday company. They're proof that sometimes the humblest vegetables just need the right treatment to shine.

Recipe FAQs

→ What type of carrots work best for roasting?

Fresh, firm carrots peeled and cut into sticks or rounds roast evenly and develop a tender texture when cooked at high heat.

→ Can I adjust the sweetness of the glaze?

Yes, you can add more or less maple syrup to suit your taste, balancing the sweetness with the earthy cumin spice.

→ Is it necessary to turn the carrots while roasting?

Turning the carrots halfway through cooking helps ensure even caramelization and browning on all sides.

→ Can I add other spices to the glaze?

Adding a pinch of chili flakes or cayenne pepper can provide a spicy kick that complements the sweet and warm flavors.

→ What are good garnishes for this dish?

Fresh parsley and toasted sesame seeds add freshness and a subtle crunch, enhancing the dish’s flavor and presentation.