Roasted Carrots Maple Cumin (Printable Version)

Tender carrots roasted and glazed with a sweet maple and warm cumin blend.

# What You Need:

→ Vegetables

01 - 1 lb medium carrots, peeled and cut into sticks or left whole if small

→ Glaze

02 - 2 tbsp pure maple syrup
03 - 2 tbsp olive oil
04 - 1 tsp ground cumin
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper

→ Garnish (optional)

08 - 2 tbsp chopped fresh parsley
09 - 1 tsp toasted sesame seeds or pumpkin seeds

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the maple syrup, olive oil, ground cumin, smoked paprika, salt, and pepper until well combined.
03 - Add the carrots to the bowl and toss until evenly coated with the glaze mixture.
04 - Spread the carrots in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
05 - Roast for 25 to 30 minutes, turning once halfway through, until the carrots are tender and caramelized at the edges.
06 - Transfer to a serving platter and garnish with chopped parsley and seeds, if desired. Serve warm.

# Expert Suggestions:

01 -
  • The maple sweetness balances cumin earthiness in a way that makes people guess what the secret ingredient is
  • These carrots convert even the most stubborn vegetable skeptics at the table
  • They reheat beautifully for meal prep lunches all week long
02 -
  • Crowding the baking sheet will steam the carrots instead of roasting them, so use two sheets if needed
  • Thicker carrots take longer to cook, so cut them into uniform pieces for even roasting
03 -
  • Peeling the carrots ensures the glaze penetrates evenly and prevents any tough or bitter skin
  • Let the carrots cool for just 5 minutes before serving so the glaze sets slightly

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