After sharing a delicious side dish last week, I thought I would stay on theme with these maple roasted carrots! They are seriously delicious and make an excellent side to all kinds of meals. I recommend adding them to your repertoire as soon as possible!
- 1kg carrots
- 1/4 cup butter (or vegan alternative)
- 1/3 cup brown sugar
- 1/3 cup maple syrup
- Sea salt
- Fresh rosemary
- Preheat oven to 200C
- Cut the carrots on the diagonal in to pieces roughly 7-8cm long. Cut in half or quarters lengthwise if on the large side
- Line a baking tray and evenly distribute the carrots
- Top with the butter, sugar and maple syrup and toss to combine
- Season with salt and add some fresh rosemary
- Roast for 50-60 minutes, until starting to caramelise
- Transfer to a serving platter and season with more salt to taste, and fresh rosemary
That’s all there is to these maple roasted carrots! You can easily scale up the quantities if you need to serve lots of people, just spread them over a couple of trays when you roast them. If you’re using Dutch carrots, or any variety that still have the tops attached, then just trim the tops first. You don’t want them to burn!
Carrots have always been one of my absolute favourite vegetables – so much so that I rarely bothered to do much to them when I cooked them. However, now that I know how delicious these maple roasted carrots are I think they’ll be served like this more often!
I loved having these maple roasted carrots with the kale mashed potatoes I shared last week as part of a delicious dinner spread. I think these might have to make an appearance at our Christmas lunch this year as well! We’re always looking for more simple, excellent side dishes! And what is better than a sticky, sweet-but-not-too-sweet pile of roasted carrots!