Maple Roasted Carrots

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


Print Recipe
Maple Roasted Carrots
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.
Prep Time 20 minutes
Cook Time 20 minutes
Servings
4-6 people
Ingredients
  • 1 bunch carrots approx. 10-12 carrots
  • 2 tbsp coconut oil melted
  • 2 tbsp maple syrup
  • pinch sea salt
  • 2 tbsp fresh thyme
  • 1/3 cup pomegranate seeds for topping
  • sesame seeds for topping
  • more fresh thyme to sprinkle
  • more maple syrup to drizzle
  • salt flakes and pepper
Prep Time 20 minutes
Cook Time 20 minutes
Servings
4-6 people
Ingredients
  • 1 bunch carrots approx. 10-12 carrots
  • 2 tbsp coconut oil melted
  • 2 tbsp maple syrup
  • pinch sea salt
  • 2 tbsp fresh thyme
  • 1/3 cup pomegranate seeds for topping
  • sesame seeds for topping
  • more fresh thyme to sprinkle
  • more maple syrup to drizzle
  • salt flakes and pepper
Instructions
  1. Preheat oven to 400F (200C). In a saucepan add coconut oil, maple syrup and pinch of salt. Bring to medium heat and stir to combine.
  2. Slice carrots in half, vertically down the middle. Paint carrots (both sides) with maple oil reserving the remaining for Step 3. Line a baking tray with tin foil and lay carrots cut side down. Crack with salt and pepper, and sprinkle with fresh thyme.
  3. Bake carrots for 10 minutes. Then remove from oven, paint with more maple oil and place back in the oven, cut side up, to cook for another 7-10 minutes, or until golden. Optional to turn oven to broil for the last couple minutes to brown further.
  4. When cooked remove carrots from oven and decorate onto serving plate. Sprinkle with pomegranate seeds, sesame seeds, salt flakes, and more fresh thyme. Optional to drizzle with more maple syrup.

Approvals
 

 
Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – NUT-FREE 

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