Roasted Carrots Maple Cumin (Printer-friendly)

Tender roasted carrots coated in a sweet maple and cumin glaze for a vibrant side dish.

# What You Need:

→ Vegetables

01 - 1 lb carrots, peeled and cut into sticks or left whole if small

→ Glaze

02 - 2 tbsp pure maple syrup
03 - 2 tbsp olive oil
04 - 1 tsp ground cumin
05 - ½ tsp smoked paprika
06 - ½ tsp sea salt
07 - ¼ tsp freshly ground black pepper

→ Garnish

08 - 2 tbsp fresh parsley or cilantro, chopped

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place the carrots on the prepared baking sheet in a single layer.
03 - In a small bowl, whisk together the maple syrup, olive oil, ground cumin, smoked paprika, salt, and pepper until well combined.
04 - Pour the glaze over the carrots and toss to coat evenly.
05 - Roast for 25-30 minutes, turning once halfway through, until the carrots are tender and caramelized at the edges.
06 - Transfer to a serving platter and sprinkle with chopped parsley or cilantro if desired. Serve warm.

# Expert Tips:

01 -
  • The maple and cumin combination creates this perfect balance that nobody expects from simple carrots
  • They reheat beautifully for meal prep, tasting even better the next day
02 -
  • Overcrowding the pan will steam the carrots instead of roasting them, so use two pans if needed
  • The glaze can burn quickly near the end, so keep an eye on them during those last 5 minutes
03 -
  • Let the carrots rest for 5 minutes after roasting to let the glaze set slightly
  • Room temperature carrots roast more evenly than cold ones straight from the fridge

Return