Maple Roasted Carrots Recipe
Sweet meets savory in these maple roasted carrots: warm cumin and a touch of maple syrup create caramelized edges, with a swish of tangy spiced yogurt and a crunchy pistachio finish. They’re weeknight-easy yet holiday worthy, ready in about 30 minutes, and flexible for different carrot sizes (oven or air fryer). If you love a side dish that looks restaurant-fancy but cooks itself on a sheet pan, this one’s about to be on repeat.
Servings: 6 servings
Calories: 129kcal
Equipment
Ingredients
For Carrots:
- 2 bunches carrots, peeled
- 2 Tablespoons olive oil
- ½ Tablespoon maple syrup
- ¾ teaspoon salt
- ¾ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon black pepper
- ¼ cup toasted pistachios, roughly chopped (for garnish)
For Yogurt Sauce:
- ¼ cup Greek yogurt
- ½ teaspoon salt
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- ⅛ teaspoon cayenne pepper
- 2 Tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- Preheat oven to 425 degrees F. Scrub carrots and pat dry (no need to peel them). Slice carrots in half lengthwise and place on a large baking sheet.
- In a small bowl, combine olive oil, maple syrup, salt, cumin, cinnamon, and pepper. Using a pastry brush or your hands, spread mixture onto carrots. Be sure to cover all of the carrots.
- Roast carrots for 25-30 minutes, until fork tender and edges are caramelized. Optional: broil for an additional 1-2 minutes for glossy edges.
- While carrots are roasting, make the yogurt sauce. In a small bowl, whisk together the yogurt, salt, lemon zest, lemon juice, and cayenne. Set aside.
- Using a spoon, swoosh yogurt on a large platter. Use tongs to transfer roasted carrots to platter. Top with toasted pistachios and fresh parsley. Season to taste with additional salt and pepper. Serve immediately.
Video
Notes
- Storage: Place in an airtight container in the refrigerator for up to 4 days.
- Be sure to cover the entirety of the carrots when you add the olive oil/spice mixture. Turn carrots a few times to ensure every bit of carrot is enrobed in the mixture.
- Space out carrots. When roasting carrots, aim to make a single layer to prevent them from steaming.
- When making this recipe for guests who don't eat dairy, serve yogurt sauce on the side so your guests can serve themselves.
Nutrition
Calories: 129kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.4mg | Sodium: 567mg | Potassium: 442mg | Fiber: 4g | Sugar: 7g | Vitamin A: 18977IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 1mg
