Ingredients
Scale
- 2 pounds fresh carrots, peeled and cut into 2-inch sticks
- 2 tablespoons pure maple syrup (look for 100% pure for the best flavor)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves (optional, but adds a lovely herbal note)
- 1 tablespoon fresh parsley, chopped (for garnish)
Substitution Tips: If you don’t have fresh carrots, baby carrots work well too. You can swap olive oil for avocado oil if you prefer a milder taste. For a different twist, try adding a sprinkle of smoked paprika or a splash of balsamic vinegar just before serving.
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a large bowl, toss the peeled and cut carrots with olive oil, maple syrup, sea salt, black pepper, and thyme. Make sure each carrot is evenly coated with this sweet and savory mixture.
- Spread the carrots out in a single layer on the prepared baking sheet. Avoid overcrowding so they roast evenly and develop that beautiful caramelization.
- Roast in the oven for 25 to 30 minutes, turning the carrots halfway through. You’re looking for tender, golden-brown edges and a fragrant aroma filling your kitchen.
- Once done, remove the carrots from the oven and transfer to a serving dish. Sprinkle with fresh parsley for a pop of color and freshness.
- Serve warm and enjoy! These carrots are best enjoyed fresh but also reheat beautifully.
One little tip from my time in Italy: watch the carrots closely near the end of roasting. The sugars can go from caramelized to burnt quickly, so a gentle toss halfway through helps keep things just right.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
