Roasted Carrots with Maple (Printable Version)
Tender carrots roasted with maple syrup and cumin, creating a sweet-spiced side dish.
# Ingredient List:
→ Vegetables
01 - 1 lb carrots, peeled and cut into sticks or rounds
→ Glaze & Seasonings
02 - 2 tbsp olive oil
03 - 2 tbsp pure maple syrup
04 - 1 tsp ground cumin
05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper
→ Garnish
07 - 2 tbsp chopped fresh parsley
08 - 1 tsp toasted sesame seeds
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss carrots with olive oil, maple syrup, cumin, salt, and pepper until evenly coated.
03 - Spread carrots in a single layer on the prepared baking sheet.
04 - Roast for 25-30 minutes, turning halfway through, until carrots are tender and caramelized at edges.
05 - Transfer to serving platter. Garnish with fresh parsley and toasted sesame seeds if desired. Serve warm.
# Expert Tips:
01 -
- The maple cumin combination hits every flavor note at once without overwhelming the carrots natural sweetness
- This recipe converts even the most stubborn vegetable skeptics and disappears from the serving platter first
02 -
- Maple syrup can burn quickly at high temperatures so keep an eye on them during the last 5 minutes of roasting
- Cutting carrots into similar sizes is crucial because smaller pieces will burn while larger ones stay crunchy
03 -
- Rainbow carrots make this dish absolutely stunning on the table and taste just as delicious
- A tiny pinch of cayenne pepper in the glaze creates amazing depth without making it spicy