Honey Maple Roasted Carrots
Honey Maple Roasted Carrots are a delicious side dish to add to your Autumn meals. Roasting the carrots in maple syrup and honey brings out a tender sweetness to them that is mouthwatering! Top them with crunchy pomegranate arils and you add a slightly sour textural component that takes these carrots over the top!
Preheat the oven and place the carrots on an oiled sheet pan. Drizzle them with olive oil, honey and maple syrup. Then sprinkle the carrots with coriander, salt and pepper and toss to coat.
Spread out the carrots in a single layer. If there are too many carrots for a single layer, use two sheet pans. You don’t want to crowd them or they will steam vs caramelize.
Roast the carrots for 30 minutes, stirring every 5 minutes or so to redistribute the carrots. Once they are tender and there is a slight caramelization to them, they are done.
Sprinkle them with sesame seeds and herbs and stir. Add a little more salt and pepper if needed.
Transfer the carrots to a serving platter and sprinkle with pomegranate seeds. Serve hot!
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Honey Maple Roasted Carrots
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
- 2 pounds carrots, peeled and sliced on a long angle into pieces, approximately 3 inches long
- 2 tbsp extra-virgin olive oil
- 1 tbsp pure maple syrup
- 2 tbsp honey
- 1 & 1/2 tsp ground coriander
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp sesame seeds
- 1 tbsp fresh thyme leaves
- 1 tbsp thinly sliced fresh chives
- 1/2 cup pomegranate arils or seeds
Instructions
Preheat oven to 450˚F. Lightly oil a sheet pan.
Place carrots on prepared pan and drizzle with olive oil, maple syrup and honey. Sprinkle with coriander, sea salt and pepper. Toss to coat (I like to use my hands for this to get them well coated, but a spatula will work too). Spread carrots out on the pan in a single layer.
Roast for 10 minutes, then stir to redistribute. Return to oven and roast for another 15-20 minutes, stirring every 5 minutes. Carrots are finished when they are tender and some of the edges are caramelized.
Sprinkle sesame seeds and herbs over carrots and stir. Taste and season with a bit more sea salt and pepper, if needed. Transfer to a serving bowl and scatter with the pomegranate arils. Serve hot.
Recipe from The Cafe Sucre Farine
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