Roasted Carrots Maple Cumin (Printable Version)

Tender carrots roasted with maple syrup and cumin for a sweet, aromatic side dish.

# What You Need:

→ Vegetables

01 - 1 lb carrots, peeled and cut into sticks or rounds

→ Glaze & Seasonings

02 - 2 tbsp olive oil
03 - 2 tbsp pure maple syrup
04 - 1 tsp ground cumin
05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper

→ Garnish (optional)

07 - 2 tbsp chopped fresh parsley
08 - 1 tsp toasted sesame seeds

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrots with olive oil, maple syrup, cumin, salt, and pepper until evenly coated.
03 - Spread the carrots in a single layer on the prepared baking sheet.
04 - Roast for 25–30 minutes, turning halfway through, until carrots are tender and caramelized at the edges.
05 - Transfer to a serving platter. Garnish with fresh parsley and toasted sesame seeds, if desired. Serve warm.

# Expert Advice:

01 -
  • The sweet and savory combination makes even carrot skeptics ask for seconds
  • It comes together in under 10 minutes of active work
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Maple syrup burns faster than sugar. Check the carrots at 20 minutes the first time you make this.
  • Thinner carrot pieces cook faster. Cut everything to a similar size for even results.
03 -
  • Let the roasted carrots sit for 5 minutes before serving. The flavors settle and the texture improves.
  • Double the recipe. The leftovers are perfect for meal prep and taste just as good reheated.

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