Maple Roasted Carrots

Hi everyone!! I hope you all are well. I have a new and easy recipe for you today! I developed this recipe while suffering from cabin fever during the shutdown (which is now over – woohoo!!!). I have a minor (okay, major) sweet tooth and it calls out to me when I work from home. I can silence my sweet tooth when I only work from home once a week. However, it started to become a problem when I was working at home on Monday, Wednesday, and Friday! To curb this I created an awesome new side dish, which I had for lunch on Monday.

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I had a ton of extra carrots because I usually pack them in my lunchbox, but the lack of work led to a stockpile of carrots (apparently I don’t eat as many vegetables when I work from home!). I knew I could roast the carrots to shake things up and then I saw my bottle of maple syrup from my Cook Smarts adventure. This was my light bulb moment! A short roast in the oven later and I had satisfied my desire to eat a healthy lunch while also giving in a little to my sweet tooth. Perfect!

Maple Roasted Carrots

To make my Maple Roasted Carrots you need: 3 cups of baby carrots, butter flavored cooking spray, 1/4 tsp. plus 1/4 – 1/2 tsp. kosher salt, and 1 1/2 Tbsp. maple syrup.

Preheat the oven to 400 degrees. Cover a sheet pan with aluminum foil. The foil isn’t necessary, but I didn’t feel like scrubbing baked maple syrup off my pan and I don’t think you all would enjoy that either!

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Spray foil with butter spray and spread the 3 cups of baby carrots out on pan. You are more than welcome to cut your carrots, but I wanted to keep this as simple and easy as possible!

Spray the carrots with butter spray and sprinkle with a pinch (approx. 1/4 tsp.) of kosher salt. Toss to coat and place the pan in the oven. Roast for about 10 minutes, flip carrots, and return to the oven for another 10 minutes.

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After 20 minutes, remove the pan. Drizzle carrots with 1 1/2 Tbsp. of maple syrup.

CIMG1554(Still working on my action photography skills! :))

Stir with a spatula until the carrots are evenly coated. Return the pan to the oven for 10 more minutes.

CIMG1559Remove the pan from the oven after the final 10 minutes.

CIMG1562Sprinkle the carrots with 1/4 – 1/2 tsp. of kosher salt. I got more on the pan than the carrots so I added 1/2 tsp. If you have better aim than me, then you can add less!

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Serve as a side to any dish! We had ours with turkey meatballs! Basically, these rolled into 18 mini turkey meatballs!

I hope you all enjoy this recipe! The carrots are perfectly sweet and salty – my favorite!

Have a great weekend!

Maple Roasted CarrotsCIMG1568
Serves 2 as a side

3 cups baby carrots
Butter cooking spray
1/4 tsp. plus 1/4 – 1/2 tsp. kosher salt
1 1/2 Tbsp. maple syrup

Preheat the oven to 400 degrees. Cover a sheet pan in aluminum foil and spray the foil with butter cooking spray. Spread the carrots out on the foil, spray with cooking spray, and sprinkle with 1/4 tsp. of kosher salt.

Place pan in the oven and cook for 10 minutes. Remove the pan, stir the carrots, and return the pan to the oven. Cook for 10 more minutes.

Remove the pan again and drizzle the carrots with 1 1/2 Tbsp. maple syrup. Stir the carrots until they are completely coated in syrup. Place the pan back in the oven and cook for 10 more minutes.

Remove pan and sprinkle the carrots with 1/4 – 1/2 tsp. of kosher salt.

Serve and enjoy!

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4 Comments

Filed under carrot, cooking, food, recipe, roasted vegetables, side, vegetable, vegetarian

4 responses to “Maple Roasted Carrots

  1. Ani

    I love roasted baby carrots! I’ve done a spice mix of cumin and cinnamon before, but this looks great for fall!

  2. Yum, cumin an cinnamon sounds like a great flavor combo! Definitely check this one out! My boyfriend said it smelled like pancakes in the kitchen! 🙂

  3. Tracy

    I have a sweet tooth too. Can’t wait to try the recipe!

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