Roasted Carrots with Maple

My tiny apartment kitchen filled with the most incredible warm aroma when I first made these carrots. I was skeptical about the maple and cumin combination, but one bite convinced me this pairing was something special. The way the maple caramelizes in the hot oven creates these little crispy edges that make the carrots impossible to stop eating.

Last winter I served these at a dinner party when my oven was acting temperamental, and my guests kept asking what I did to make supermarket carrots taste so extraordinary. Something about roasting them at high heat transforms ordinary vegetables into something that feels fancy without any actual effort.

Ingredients

• 1 lb carrots: I peel them but leave a little skin for texture, and cut them into uniform sticks so they cook evenly
• 2 tbsp olive oil: Helps the seasonings cling and encourages that gorgeous caramelization we want
• 1 ½ tbsp maple syrup: The real stuff matters here, it creates those sticky sweet edges that make these addictive
• 1 tsp ground cumin: Earthy and warm, it balances the maple perfectly and smells incredible while roasting
• ½ tsp sea salt: Essential to bring out the natural sweetness of the carrots
• ¼ tsp black pepper: Just enough to add a little warmth and depth
• Fresh herbs: Parsley or cilantro adds a fresh pop and makes the dish look finished

Instructions

Get your oven ready:

Crank that oven to 425°F and line a baking sheet with parchment, this high heat is what gives us those caramelized edges

Toss everything together:

In a large bowl, combine the carrots with olive oil, maple syrup, cumin, salt, and pepper until every piece is coated

Arrange for roasting:

Spread the carrots in a single layer on your prepared sheet, giving them space to roast instead of steam

Roast until golden:

Let them cook for 25 to 30 minutes, flipping halfway through, until they are tender and have those beautiful caramelized spots

Finish and serve:

Transfer to a platter and sprinkle with fresh herbs and sesame seeds if you are feeling fancy

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These carrots have become my go-to when I need a side dish that looks impressive but requires zero active cooking time. I love watching people is surprised faces when they realize how simple something so delicious can be.

Making It Your Own

Sometimes I add a pinch of smoked paprika or red pepper flakes when I want a little heat. The spice plays so nicely with the sweetness and makes the dish feel completely different.

What To Serve With Them

These carrots are incredibly versatile and pair well with roasted chicken, grilled salmon, or even as part of a grain bowl with quinoa and chickpeas. The sweet and savory profile means they work alongside almost any protein.

Storage and Make Ahead Tips

You can cut the carrots a day ahead and store them in water in the refrigerator, then drain and pat them dry before roasting. Leftovers keep beautifully in the fridge for up to four days.

• Reheat them in a 350°F oven for 10 minutes to recrisp the edges
• Cold roasted carrots are surprisingly good added to salads
• The flavors actually develop more overnight, making great leftovers

Save

Hope these roasted carrots become a regular in your rotation like they have in mine.

Recipe Questions & Answers

→ What temperature should I roast the carrots?

Preheat your oven to 425°F (220°C) to ensure the carrots roast evenly and caramelize nicely.

→ Can I substitute the maple syrup with another sweetener?

Yes, honey works well as an alternative, though it may alter the dish's vegan status.

→ How do I achieve tender yet caramelized carrots?

Roast the carrots for 25–30 minutes, turning halfway, until soft inside and browned at the edges.

→ What garnishes work well with these roasted carrots?

Chopped fresh parsley or cilantro and toasted sesame seeds add freshness and a subtle crunch.

→ Can I add other spices to enhance flavor?

A pinch of smoked paprika or chili flakes can add depth and a slight kick to the dish.