Description
Sweet, tangy maple roasted carrots that even picky eaters love. Perfect for weeknights or holiday dinners!
Ingredients
- 3 lbs carrots, scrubbed, peeled, and cut into sticks (like fries or long pieces)
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly cracked black pepper
- 3 tablespoons melted butter
- 1 1/2 tablespoons coconut sugar
- 1/4 cup (72g) maple syrup
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 garlic cloves, grated
- Flaky sea salt for finishing
- Optional: chopped parsley for garnish
Instructions
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Preheat the oven to 425ºF (218ºC).
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Spread carrots across two sheet pans topped with parchment paper, drizzle with olive oil, season with salt and black pepper, and rub to coat evenly. Roast 30–35 minutes without stirring until tender and browned in spots.
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While roasting, make the glaze: melt butter, stir in coconut sugar, then add maple syrup, Dijon mustard, vinegar, and grated garlic. Whisk to combine.
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Remove carrots from the oven, pour glaze over, and toss with a silicone spatula. Roast for another 10 minutes until caramelized.
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Sprinkle flaky sea salt and parsley before serving.
Notes
Perfect for Thanksgiving, Christmas, or any cozy fall dinner.
Can roast thicker carrots first and smaller ones later if needed.
Leftovers keep well in the fridge and reheat beautifully.
- Prep Time: 10
- Cook Time: 45
- Category: Side
- Method: Baked
- Cuisine: American