Go Back
–+ servings
Print Recipe
5 from 1 vote

Maple Roasted Carrots

Prep Time15 minutes
Cook Time35 minutes
Course: Side Dish
Keyword: Dairy-Free, gluten-free, Paleo
Servings: 6
Author: Amy Rains

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