Roasted Carrots Maple Cumin (Printer-friendly)

Tender roasted carrots coated in a maple-cumin glaze offer a sweet and earthy side dish.

# What You Need:

→ Vegetables

01 - 1 lb medium 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 - 1/2 tsp smoked paprika
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper

→ Garnish (optional)

08 - 2 tbsp chopped fresh parsley
09 - 1 tsp toasted sesame seeds or pumpkin seeds

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the maple syrup, olive oil, ground cumin, smoked paprika, salt, and pepper until well combined.
03 - Add the carrots to the bowl and toss until evenly coated with the glaze mixture.
04 - Spread the carrots in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
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 garnish with chopped parsley and seeds, if desired. Serve warm.

# Expert Tips:

01 -
  • The maple cumin combination hits that perfect sweet savory spot that makes everyone ask for seconds
  • They transform humble carrots into something that feels restaurant special but takes almost no effort
02 -
  • Single layer arrangement is non negotiable, stacked carrots will steam and you will miss out on those caramelized edges
  • Turn them halfway through or you will get uneven cooking and some pieces will be disappointing
03 -
  • Use the largest carrots you can find, they develop better sweetness during roasting than baby carrots
  • Let the glaze sit on the carrots for 15 minutes before roasting if you have time, the flavor penetrates deeper

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