Roasted Carrots with Maple (Printable version)
Sweet and savory carrots, perfectly roasted until tender and golden with a hint of maple. An effortless side dish.
# What You'll Need:
→ Produce
01 - 1 pound carrots, peeled and cut into sticks or diagonals
→ Pantry
02 - 2 tablespoons olive oil
03 - 2 tablespoons pure maple syrup
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/2 teaspoon ground cumin
→ Garnish
07 - 1 tablespoon chopped fresh parsley
08 - 1 teaspoon sesame seeds or chopped nuts
# Directions:
01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper to prevent sticking.
02 - In a large mixing bowl, toss the prepared carrots with olive oil, maple syrup, sea salt, freshly ground black pepper, and ground cumin (if using) until all carrots are evenly coated.
03 - Spread the seasoned carrots in a single layer across the prepared baking sheet, ensuring they are not overcrowded for optimal caramelization.
04 - Roast the carrots for 25 to 30 minutes, stirring them once halfway through the cooking process, until they are tender when pierced with a fork and caramelized at the edges.
05 - Transfer the roasted carrots to a serving platter. Garnish with chopped fresh parsley and sesame seeds or chopped nuts, if desired. Serve warm as a delectable side dish.
# Expert advice:
01 -
- These are incredibly forgiving, so even if you're a beginner, you'll feel like a kitchen pro.
- The way the maple syrup caramelizes is pure magic, turning humble carrots into something truly special.
02 -
- Don't overcrowd the baking sheet, giving the carrots space is crucial for roasting, not steaming, ensuring those coveted crispy edges.
- Using *pure* maple syrup really makes a difference, imitation syrups won't give you the same depth of flavor or beautiful caramelization.
03 -
- For an even quicker prep, use baby carrots, just trim them and toss them whole.
- A splash of balsamic vinegar added in the last 10 minutes of roasting can add a lovely tangy depth.