30-Minute Roasted Carrots with Maple Syrup

These cozy maple roasted carrots are an easy side dish that feels elevated and gourmet. Made by oven-roasting carrots in a maple syrup and balsamic vinegar mixture - until sweet, glazed and golden. Sprinkled with fresh pomegranate and toasted slivered almonds to finish. It's a simple side dish that is sure to impress and perfect for holiday gatherings!

Course Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 221kcal

Author Hannah Sunderani

Ingredients

1 lb carrots (about 10 carrots), scrubbed clean
3 tbsp avocado oil or other neutral oil
2 tbsp maple syrup
1 tbsp balsamic vinegar
2 tbsp fresh thyme
generous pinch sea salt
pinch pepper
1/4 cup pomegranate seeds (optional, for topping)
1/4 cup slivered almonds (for topping)

US Customary - Metric

Instructions

Preheat oven to 400F/200C. Combine avocado oil, maple syrup, balsamic vinegar, thyme, salt and pepper 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 balsamic oil mixture. Sprinkle with salt and pepper,
Bake carrots for 15 minutes, until partially baked. Then remove from oven, drizzle with remaining maple oil and place back in the oven, cut side up, until the carrots are golden and browned on the edges, and a fork inserted glides easy and soft, about 10 more minutes.
Meanwhile, toast the almond slivers in a dry skillet on medium heat until browned and fragrant, 5-7 minutes. Set aside.
Trasnfer the cooked carrots onto serving plate. Sprinkle with pomegranate seeds and the toasted almonds. Sprinkle with a pinch more salt and pepper. Serve and enjoy!

Notes

Nutritional information is a rough estimate.

Nutrition