sweet & spicy roasted carrots
Not a vegetable person? let me convert you!
i’m not a huge carrot fan, but when you cook them the right way… i can’t get enough!
whether you need a new side dish for family dinner or are looking for a veggie dish for your holiday party, these sweet & spicy roasted carrots are a major game changer!
SWEET & SPICY ROASTED CARROTS RECIPE
when you cook carrots the right way, they almost taste like sweet potatoes. i’m not talking about your grandmas boring steamed carrots.
i’m talking roasty, toasty, maple brown sugar, with a hint of spice carrots!
the sweetness of the carrots combined with a little maple syrup & brown sugar and a little bit of crushed red pepper flakes is a winning combo.
grab some carrots and a sheet pan to start. I use regular ones but you can also use baby carrots.
wahs the carrots and cut them if you’d rather not serve them whole. I like the rustic vibe whole carrots give – but it can be easier to pre cut them before serving for a crowd.
next, you’ll want to drizzle your carrots with olive oil and follow with some maple syrup.
season with salt, pepper and a little brown sugar. before throwing them into the oven, add a few dashes of crushed red pepper flakes for a little kick.
throw them into the oven at 400F for about 45 minutes or until they’re golden brown & begin to caramelize!
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SWEET & SPICY ROASTED CARROTS
Ingredients
- 2 lbs carrots tops trimmed to about ½", scrubbed
- 1/2 cup olive oil
- 1/3 cup maple syrup
- 1/2 cup brown sugar
- pinch crushed red pepper flakes
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper or foil.
- Spread out your carrots on the baking sheet. Drizzle with olive oil, brown sugar, maple syrup and red pepper flakes. Season with salt and pepper.
- Bake carrots, tossing every 20 minutes, until tender and browned around the edges, between 45 minutes to an hour. Transfer to a platter and serve!
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