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Maple Roasted Carrots
Sweet, caramelized, perfectly tender maple roasted carrots with a touch of smoked paprika and chili powder for warmth. An easy, flavorful side dish for weeknights, holidays, and everything in between.
Ingredients
- 2 lbs carrots, peeled and sliced
- 2 tbsp olive oil
- 3 tbsp maple syrup
- 1½ tbsp melted butter
- ½ tsp smoked paprika
- ½ tsp chili powder
- 1 tsp garlic powder
- Salt and pepper, to taste
- Chopped parsley or flaky salt, for garnish (optional)
Instructions
Step 1: Prep
- Preheat oven to 425°F.
- Peel and slice the carrots into even pieces for consistent roasting.
Step 2: Season
- In a large bowl, toss carrots with olive oil, maple syrup, melted butter, smoked paprika, chili powder, garlic powder, salt, and pepper.
- The mixture should lightly coat all sides of the carrots.
Step 3: Spread on Sheet Pan
- Line a baking sheet with parchment.
- Spread carrots into an even single layer—overcrowding prevents caramelizing.
Step 4: Roast
- Roast for 22–28 minutes, flipping halfway, until the carrots are caramelized, golden, and tender.
Step 5: Garnish
- Transfer to a serving dish and garnish with chopped parsley or flaky salt, if desired.
Notes
- Slice carrots evenly so they cook at the same rate and caramelize instead of steaming.
- • For deeper caramelization, broil for the last 1–2 minutes, keeping a close eye on them.
- • Swap maple syrup for honey if needed — both give great sweetness + shine.
- • Add extra heat with a pinch of cayenne or more chili powder.
- • Use baby carrots in a pinch — increase cook time slightly.
- • Leftovers reheat beautifully in the air fryer for 3–4 minutes until warm and crisp on the edges.
- • This recipe pairs perfectly with chicken, turkey, salmon, or weeknight bowls.
Serving: 1g, Calories: 159kcal, Carbohydrates: 26g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 130mg, Potassium: 623mg, Fiber: 5g, Sugar: 16g, Vitamin A: 30469IU, Vitamin C: 11mg, Calcium: 75mg, Iron: 1mg
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