A simple and delicious side dish of Maple-Thyme Roasted Carrots. These carrots have been caramelized a bit on the stove, and then popped in the oven to finish cooking, creating a delicious sweet and well balanced cooked carrot.
This is an easy way to get delicious veggies into your meal. And, they are fancy enough for a holiday dinner, or simple enough for a weeknight dinner!
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Easy side dish
I’ve been making these carrots for a few months now, and I love ’em! I first made this recipe for Christmas dinner 2012.
They’re easy, tasty, and healthy. I make them all the time for dinner now. A simple dinner like roasted fish or seared tofu with a side of rice or {affiliate link} Orzo and super yummy roasted carrots.
Healthy & delicious
Carrots are high in Vitamin A, Vitamin K, fiber, and beta-carotene (which was named after carrots!). Carrots can be eaten raw, boiled, steamed, or roasted (my favorite).
If your carrots are organic, you don’t need to peel them, just scrub them clean. If they’re not organic or if they’re old or really thick, you may wish to peel them. Read more about the health benefits of carrots at World’s Healthiest Foods.
Long skinny carrots
I like the skinny long carrots with the tops still on from the grocery store. Rather than the big thick carrots (I think of those big thick ones as being the ones that we used to feed to horses).
And, carrots are really easy to {affiliate link} grow in your garden & super fresh then!
This simple side dish would be super impressive with those beautiful colored carrots from the farmer’s market! These carrots make a great addition to a salad as well!
Recipe Notes
The recipe easily doubles or triples (just try not to crowd the pan too much or they won’t brown).
You can easily adjust the amount of maple syrup in the recipe; add a little less if you’d like them not as sweet.
The carrots are cut into similar sized pieces, some are cut in half lengthwise, and all are cut into about 4-5-inch long pieces
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Maple-Thyme Roasted Carrots Recipe
Maple-Thyme Roasted Carrots
Ingredients
- 1 bunch carrots scrubbed clean and peeled
- 1 tablespoon oil
- ½ tablespoon fresh thyme leaves
- pinch salt
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 400° F.
- Depending on the size of your carrots, cut them in half lengthwise, and possibly in half or thirds widthwise. You want your carrot pieces to be roughly uniform in size so they all cook at about the same rate.
- Heat oil in a heavy oven-proof skillet, preferably a cast iron skillet. Once the oil is nice and hot, add carrots, and sauté 4-6 minutes until they begin to brown. Don’t stir too much, the longer they touch the bottom of the pan, the faster they’ll brown.
- Sprinkle with thyme and salt. Pour maple syrup over the top, and give it a quick stir (it’ll start to spatter at this point). Place the pan in the oven and roast at 400° F for 8-9 minutes. Enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
These look so beautiful and yummy!! Thanks for linking up at the Wonderland Hop!! Alice @ The Owl’s Skull
I love making roasted carrots, this recipe sounds wonderful.
Yowsers! I LOVE roasted veges and carrots are no exception 🙂 Cheers for the gorgeous reminder to whack some carrots in the oven ASAP 🙂
mmm I’m going to try this. I love roasted veggies and I love carrots. I use brown sugar and thyme when I roast my veggie mix. But maple and just carrots, great combo.
Thanks for sharing at Swap N Share Sunday
Dawn
YUM, these look awesome! I love adding maple syrup to my roasted carrots! I will have to try your recipe and add in thyme! 🙂 So very excited with all the entries this week! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Cindy from vegetarianmamma.com