Roasted Carrots Maple Cumin

Last winter, my sister came over for dinner and I threw together whatever I had in the fridge. These roasted carrots disappeared faster than the main dish, and now she requests them every time she visits.

I've made these for Sunday family dinners, weeknight meals when I'm tired, and even holiday gatherings. Something about that sweet and savory combo makes people ask, what did you put on these carrots?

Ingredients

• Carrots: I buy the thick ones because they roast better without drying out, and cutting them into sticks means more surface area for caramelization
• Olive oil: Use the good stuff here since it carries the spices and helps the maple coating stick to every piece
• Maple syrup: Pure maple syrup creates this natural glaze that turns into caramelized magic in the oven
• Cumin: One teaspoon might look like a lot but it mellows beautifully and adds that smoky depth
• Salt and pepper: Don't skip these as they balance the sweetness and make all the flavors pop
• Fresh herbs: Parsley or cilantro adds brightness at the end though the carrots are delicious without them

Instructions

Get your oven ready:

Crank it to 425°F because high heat equals better browning and those crispy edges we want

Coat the carrots:

Throw everything in a bowl and use your hands to massage the coating into every nook and cranny

Arrange for success:

Spread them out so they're barely touching, giving each piece room to roast instead of steam

Roast to perfection:

Let them go for about 25 minutes, flip halfway, and pull them when they're tender with golden brown spots

Finish with flair:

Sprinkle with fresh herbs and sesame seeds right before serving while they're still warm

Save

My friend's kids who swore they hated carrots tried these and asked for seconds. Now I make a double batch because they're just as good cold the next day straight from the fridge.

Choosing the Best Carrots

I look for carrots with smooth skin and no cracks. The thinner ones cook faster but can get stringy, while thicker carrots stay tender and hold their shape better during roasting.

Making It Your Own

Sometimes I add smoked paprika for a barbecue twist, or chili flakes when I want something with a little kick. Honey works instead of maple if that's what you have on hand.

Serving Ideas

These carrots are surprisingly versatile and pair with almost anything. They've become my go to side dish because they're simple but feel special.

• Serve alongside roasted chicken or grilled fish for an easy weeknight dinner
• Throw them into grain bowls with quinoa and chickpeas for a complete vegetarian meal
• Double the recipe because the leftovers are amazing on salads or scrambled eggs

Save

Simple roasted carrots shouldn't taste this good, but somehow they always hit the spot. Hope they become a regular in your kitchen rotation too.

Recipe Questions & Answers

→ What type of carrots work best for roasting?

Firm, fresh carrots peeled and cut into sticks or diagonal slices roast evenly and develop rich caramelization.

→ Can I use other sweeteners instead of maple syrup?

Yes, alternatives like honey or agave nectar can be used but may slightly alter the flavor profile.

→ How do I ensure the carrots caramelize properly?

Roast at a high temperature (425°F/220°C) and spread the carrots in a single layer, stirring halfway through for even cooking.

→ What spices complement roasted carrots well?

Ground cumin adds earthiness, while smoked paprika or chili flakes can be added for an extra flavor boost.

→ Are there suggested garnishes for this dish?

Fresh chopped parsley or cilantro and toasted sesame seeds enhance both flavor and presentation.