Slightly sweetened with a gentle hint of spices, these insanely delicious Honey Maple Roasted Carrots are an easy show-stopping side dish for any occasion.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Servings: 4
Ingredients
2poundscarrots peeled
2tablespoonsextra-virgin olive oil
1teaspoonground coriander
1/2teaspoon ground cumin
1teaspoonkosher salt and freshly ground black pepper
1tablespoonpure maple syrup
1tablespoonhoney
2tablespoonsunsalted butter
2tablespoonsfinely chopped flat leaf parsley,optional for garnish
flaky salt (I use Maldon)optional
Instructions
Preheat oven to 425ºF.
Slice the carrots into approximately 3-inch long diagonal pieces. Larger carrots may have to be cut in half lengthwise.
Place carrots on a large baking sheet or in a bowl and toss and toss with olive oil, coriander, cumin, 1/2 teaspoon kosher salt and fresh pepper to taste.
In a small saucepan bring the honey and maple syrup to a boil over medium heat. Boil for about 15 seconds then stir in the butter. Remove from heat as soon as butter is melted. Toss the carrots with the glaze and spread out evenly on the baking sheet in a single layer (try not to crowd them too much). If doubling the recipe use two sheet pans.
Bake, tossing halfway through, until carrots are tender when pierced with a fork and slightly caramelized, about 30 to 35 minutes. The cooking time will vary depending on the size of the carrots or how hot your oven runs so keep an eye on them after 25 minutes. If you like them a little caramelized go the full 35 minutes, or even 40 if you chopped them a little on the thicker side.
Transfer the roasted carrots to a serving bowl or platter and garnish with chopped parsley and a sprinkle of flaky salt, if using. Serve warm.
Notes
Buy medium-sized carrots. If possible, try and buy medium-sized carrots when making this recipe. Huge fat carrots have lost some of their sweetness and tend to have a woody interior. Thin carrots will cook too quickly and will get too soft before having a chance to caramelize.
Peel and cut the carrots ahead! Particularly if making a large batch, peeling and slicing the carrots a day or two ahead will save you so much time.
Switch up the spices. Though carrots make a great pairing the cumin/coriander combo, feel free to use any other spices you like. Sumac, za'atar, or even cinnamon would work here.