Maple Roasted Carrots
Feast your eyes on these Maple Roasted Carrots! They are are TO DIE FOR! With Canadian Thanksgiving just around the corner I decided to create a perfect autumn and Canadian themed side dish to serve for the occasion.
Servings Prep Time
4-6people 20minutes
Cook Time
20minutes
Servings Prep Time
4-6people 20minutes
Cook Time
20minutes
Ingredients
  • 1 bunch carrotsapprox. 10-12 carrots
  • 2tbsp coconut oilmelted
  • 2tbsp maple syrup
  • pinch sea salt
  • 2tbsp fresh thyme
  • 1/3cup pomegranate seedsfor topping
  • sesame seedsfor topping
  • more fresh thymeto sprinkle
  • more maple syrupto drizzle
  • salt flakes and pepper
Instructions
  1. Preheat oven to 400F (200C). In a saucepan add coconut oil, maple syrup and pinch of salt. Bring to medium heat and stir to combine.
  2. Slice carrots in half, vertically down the middle. Paint carrots (both sides) with maple oil reserving the remaining for Step 3. Line a baking tray with tin foil and lay carrots cut side down. Crack with salt and pepper, and sprinkle with fresh thyme.
  3. Bake carrots for 10 minutes. Then remove from oven, paint with more maple oil and place back in the oven, cut side up, to cook for another 7-10 minutes, or until golden. Optional to turn oven to broil for the last couple minutes to brown further.
  4. When cooked remove carrots from oven and decorate onto serving plate. Sprinkle with pomegranate seeds, sesame seeds, salt flakes, and more fresh thyme. Optional to drizzle with more maple syrup.