Roasted Carrots with Maple (Printable Version)

Tender roasted carrots glazed with maple syrup and spiced with cumin for a flavorful side.

# What You Need:

→ 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

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrots with olive oil, maple syrup, cumin, salt, and pepper until evenly coated.
03 - Spread the 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 the edges.
05 - Transfer to a serving platter. Garnish with fresh parsley and toasted sesame seeds, if desired. Serve warm.

# Expert Advice:

01 -
  • The maple syrup creates these gorgeous caramelized edges that taste like candy but without any refined sugar
  • Cumin adds this smoky depth that makes regular roasted carrots taste absolutely extraordinary
  • It takes five minutes of prep time and then the oven does all the work
02 -
  • Crowding the baking sheet will steam the carrots instead of roasting them, so use two sheets if needed
  • The glaze can burn quickly at high heat, so watch closely during the last 5 minutes
  • Let them rest for about 5 minutes after roasting to let the flavors settle and develop
03 -
  • Rainbow carrots make this dish absolutely stunning on the table
  • A pinch of cayenne or red pepper flakes adds a lovely spicy kick that cuts through the sweet glaze
  • Lemon juice squeezed over right before serving brightens everything

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