Roasted Carrots with Maple (Printer-friendly)

Tender roasted carrots glazed with maple and spiced with cumin for a sweet-savory side.

# What You Need:

→ Vegetables

01 - 1 lb carrots, peeled and cut into sticks or diagonally sliced

→ Seasonings

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

→ Garnish (optional)

07 - 1 tbsp chopped fresh parsley or cilantro
08 - 1 tsp toasted sesame seeds

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the carrots with olive oil, maple syrup, cumin, salt, and pepper until evenly coated.
03 - Spread the carrots in a single layer on the prepared baking sheet.
04 - Roast for 25–30 minutes, turning once halfway, until carrots are tender and edges are caramelized.
05 - Transfer to a serving platter. Garnish with chopped parsley or cilantro and toasted sesame seeds, if desired. Serve warm.

# Expert Tips:

01 -
  • The maple cumin combination hits that perfect sweet and earthy balance that transforms humble carrots into something guests actually get excited about
  • These reheat beautifully for meal prep and somehow taste even better the next day as the flavors deepen
02 -
  • Thinly sliced carrots will cook faster than thick sticks so check them at 20 minutes to avoid turning them into carrot chips
  • The parchment paper is not optional here unless you enjoy spending ten minutes chiseling caramelized maple off your baking sheet
03 -
  • Buy uniform sized carrots at the grocery store or cut larger ones in half lengthwise so everything finishes roasting at the same time
  • Let your baking sheet cool completely before washing or the temperature shock can warp thinner pans

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