Roasted Carrots Maple Cumin (Printable Version)

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

# What You'll 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

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

# Method:

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.

# Chef's Tips:

01 -
  • The glaze creates these irresistible caramelized edges that make people think you slaved over them
  • Its the perfect balance of sweet and savory that somehow works with everything from roast chicken to vegetarian grain bowls
02 -
  • Crowding the pan is the fastest way to end up with steamed carrots instead of roasted ones
  • The maple syrup can burn if your oven runs hot so keep an eye on them during the last 10 minutes
03 -
  • Line your baking sheet with parchment the maple glaze gets sticky and cleanup is no fun without it
  • Use real maple syrup not pancake syrup the artificial stuff tastes noticeably strange here

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