This maple roasted carrot recipe is really simple to make and bursting with flavour! Maple syrup creates a sweet and sticky coating on the carrots. Additionally, strong Extra Virgin Olive Oil helps to give this dish extra fragrancy. Simply seasoned with salt and pepper, these carrots are perfect served over a salad, as a side or even as a snack. If you happen to have any leftover, you can add them to a soup for a topping. You could also blend them into a soup for a hint of sweetness. I like to add these carrots to some rocket salad with a handful of dried cranberries and some crumbled vegan salad cheese.
What can I expect?
The key to this recipe is making sure that the carrots are spread out in an even layer when roasting. This ensures that the carrots roast evenly rather than steam. We add the maple syrup later in the roasting process. Adding a sweetener to the carrots too early will cause the sugar to caramelise faster than the carrots have cooked. This usually results in the carrots burning as the sugar overcooks. To work around this, we just partially roast the carrots first, then we add the maple syrup. This really helps to achieve perfectly roasted, sweet and crispy carrots! I won’t blame you for eating the whole lot before they even reach the plate!
Food Waste Warriors
As part of celebrating International Carrot Day and our weekly Food Waste Fridays initiative, we’ve provided you with some tips and tricks when it comes to storing and preparing carrots to help minimize our food waste. You can view this blog post here. Our blog discusses the best ways to ensure that the maximum flavour and nutrients of the carrots are preserved, and that no carrot goes to waste!
You can find this recipe, and all my other quarantine cooking here on our blog, or you can watch a step-by-step video guide over on our Instagram.
Without further ado, here’s my maple roasted carrot recipe!
Maple Roasted Carrots
Equipment
- Knife
- Baking Tray
- Baking Paper
- Vegetable Peeler
- Chopping Board
- Tablespoon
- Bowl
Ingredients
- 2 Medium Carrots
- 1 tbsp Extra Virgin Olive Oil
- Salt & Pepper
- 1 tbsp Maple Syrup
Instructions
- Preheat the oven to 200°C. Line a baking tray with baking paper and set aside.
- Peel the carrot and chop into slices. The best way to do this is to angle the carrot to about 10 o’clock as if it were on a clockface. Now, keeping your knife at 12 o’clock, slice 5mm rounds from the carrot. This creates longer, more stylised looking carrots slices.
- Transfer the carrots to a medium-sized bowl. Add the olive oil, salt & pepper. Stir well to ensure that all the slices are coated.
- Lay the carrots out in one even layer on the baking tray, making sure no carrots are overlapping. Roast in the oven for 15 minutes.
- Remove the tray from the oven and drizzle the maple syrup over the carrots.
- Mix the carrots together with a spatula to coat in the maple syrup then lay out flat again on the tray. Place back in the oven for 10-15 minutes.
- Serve & enjoy either in a salad, as a side, a snack or a topping over soup.