Feast your eyes on these Maple Roasted Carrots! They are are TO DIE FOR! With Canadian Thanksgiving just around the corner I decided to create a perfect autumn and Canadian themed side dish to serve for the occasion.
These Maple Roasted Carrots just exude warm, autumn, Canada and Thanksgiving all in one perfect bite. The tricoloured carrots, with beautiful rich hues are already so warm and earthy. And when roasted, and drizzled with sweet maple syrup we can’t deny the Canadian touch. I love adding a little maple syrup to my veg, especially the sweeter ones like squash, carrots, and sweet potatoes. (Okay let’s be honest. We Canadians love maple syrup on just about everything, and I am no exception to the rule!). But with sweet veg like these, a little maple syrup goes a long way to enhancing their naturally sweet taste in a full-bodied way. It also fancies them up in comparison to the plain roasted kind. Thanksgiving is all about that extra little touch.
Lucky for us fancying up our carrots doesn’t mean it’s more ‘difficult to make.’ This carrot recipe is SUPER easy to make, with just 5 ingredients: Carrots, coconut oil, maple syrup, salt and thyme.Given all the other dishes we’ve got to create for our Thanksgiving feast we wouldn’t want it any other way, would we? Now, that’s something to be thankful for!!
I’m planning to whip up a batch of these Canadian Maple Roasted Carrots for Thanksgiving this weekend. The French don’t celebrate this holiday, so we’ve invited some over to chez nous this Saturday to get a little taste of our Canadian tradition. Thanksgiving is absolutely my favourite holiday of all! You can probably guess why? Because it’s all about FOOD! And to best spread the Canadian tradition to our French friends I couldn’t resist this maple inspired dish. Of course, I’m adding a couple of my own new traditions to this Thanksgiving, making this a Vegan Thanksgiving Feast! It’s my first time cooking Thanksgiving Dinner on my own, and I’ve never cooked or visited a TG dinner that was entirely vegan. Challenge accepted! This will be my very first Vegan Thanksgiving, cooked and prepared by yours truly (with hubby’s help because I’m no superhero!). I’d like to thank my non-vegan friends in advanced for being the test subjects of this feast. I’m not quite sure whether they’re excited or terrified by the invite, but given there’s free food all RSVPs were well received.
What I do know for sure is that they will love this Maple Roasted Carrots recipe. It’s a little touch of home to show our true north strong and free! Hope ya’ll have the most wonderful Thanksgiving dinner, and feast until your hearts content!
Happy Thanksgiving Everyone! xx
Maple Roasted Carrots
- 1 lb carrots (about 10 carrots)
- 3 tbsp avocado oil or other neutral oil
- 2 tbsp maple syrup
- 2 tbsp fresh thyme
- pinch sea salt
- 1/3 cup pomegranate seeds for topping
- sea salt and pepper to sprinkle
- Preheat oven to 400F/200C. Combine oil, maple syrup, thyme and a pinch of salt in a small bowl. Whisk to combine.
- Line a baking tray with parchment paper. Slice carrots in half (vertically down the middle) and lay carrots cut side down. Paint carrots (both sides) with maple oil. Sprinkle with salt and pepper,
- Bake carrots for 20 minutes. Then remove from oven, drizzle with remaining maple oil and place back in the oven, cut side up, to cook for another 10-20 minutes, or until golden.
- When cooked remove carrots from oven and decorate onto serving plate. Sprinkle with pomegranate seeds.
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – NUT-FREE