Maple Roasted Carrots
Sometimes the simplest side dishes end up stealing the show, and these Maple Roasted Carrots are a perfect example. Roasting brings out their natural sweetness while the maple glaze adds just the right finishing touch. They're an easy addition to holiday dinners but just as welcome alongside a weeknight meal.
Servings: 6
Ingredients
- 2 lbs whole carrots
- 2 tbsp butter or ghee
- 2 tbsp maple syrup
- 1 tbsp coconut aminos*
- 1 tbsp dijon mustard
- 1 tsp dried thyme
- 1/2 tsp dried dill
- 1/2 tsp garlic powder
- 1 tbsp fresh thyme for garnish
- 1 tbsp fresh parsley for garnish
- 1 tsp crushed red pepper optional
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with foil, or lightly grease with cooking spray.
- Prepare the carrots: peel each carrot, and slice in half vertically if the carrots are extra thick. Place on the baking sheet.
- In a small bowl, melt the butter or ghee. Whisk in maple syrup, dijon mustard, coconut aminos, dried thyme, dried dill, and garlic powder. Spoon the mixture all over the carrots, reserving a few tablespoons for serving. Transfer the pan to the oven.
- Bake for 35-40 minutes. If using thinner carrots, they may be ready at the 30 minute mark. Remove from oven when the carrots look slightly caramalized.
- Pour remaining sauce on the carrots. Top with fresh herbs and crushed red pepper. Serve warm.
Notes
*You can use GF Tamari Soy Sauce in place of the coconut aminos.
Nutrition
Calories: 121kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 229mg | Potassium: 528mg | Fiber: 5g | Sugar: 11g | Vitamin A: 25599IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 1mg