Maple Roasted Carrots

Ingredients

• 3 lb carrots (Scrubbed, peeled, and cut into sticks like fries or long pieces)
• 2 tbsp extra virgin olive oil
• kosher salt (To taste)
• freshly cracked black pepper (To taste)
• 3 tbsp butter (Melted)
• 1.5 tbsp coconut sugar
• 0.25 cup maple syrup
• 1 tbsp Dijon mustard
• 2 tsp apple cider vinegar
• 2 cloves garlic (Grated)
• flaky sea salt (For finishing)
• parsley (Optional; chopped, for garnish)

Steps

1. 1

   Preheat the oven to 425°F (218°C). Line two sheet pans with parchment paper.

2. 2

   Spread the prepared carrots across the two parchment-lined sheet pans. Drizzle with the olive oil, season with kosher salt and freshly cracked black pepper, and rub the carrots to coat them evenly.

3. 3

   Roast the carrots for 30–35 minutes without stirring, until tender and browned in spots.

4. 4

   While the carrots roast, melt the butter for the glaze. Stir in the coconut sugar.

5. 5

   Add the maple syrup, Dijon mustard, apple cider vinegar, and grated garlic to the butter mixture. Whisk until the glaze is combined.

6. 6

   Remove the carrots from the oven. Pour the glaze over them and toss with a silicone spatula until evenly coated.

7. 7

   Return the carrots to the oven and roast for another 10 minutes, until caramelized.

8. 8

   Sprinkle with flaky sea salt and optional chopped parsley before serving. Serve immediately.

Notes

For even roasting, cut the carrots into uniform pieces. For 1–2 servings, reduce the quantities proportionally and adjust the roasting time slightly.

Nutrition per serving

• side dish
• vegetarian
• fall
• holiday
• baked
• roasted
• kid-friendly
• gluten-free