Maple Glazed Carrots
These Maple Glazed Carrots are mouthwatering roasted carrots that are tender and caramelized to perfection, then finished off with fresh herbs and crunchy pistachios. Get ready for some serious munching – they're quick to disappear! Naturally vegan, gluten-free, grain-free, paleo, dairy-free and Whole30 compliant.
Ingredients
For the Maple Glazed Carrots
- 2 1/2-3 lbs carrots , peeled & sliced at an angle into 1-2" thick slices or chunks
- 3 tbsp avocado oil , or olive oil
- 3 1/2 tbsp maple syrup , you can also use coconut nectar syrup, organic agave, honey (if not vegan) or another sticky liquid sweetener of your choice such as sugar-free maple syrup, allulose or Sukrin gold for lower sugar option. Omit for Whole30.
- 1 1/2 tbsp coconut aminos , you can also sub with gluten-free tamari or low sodium soy sauce if you're not soy-free
- 3/4 tsp garlic powder
- 1/2 tsp fine-grain sea salt , or kosher salt, to taste
- 1/4 tsp freshly cracked black pepper , to taste
- 1-2 tbsp fresh thyme , finely chopped
For the Garnish
- chopped fresh parsley and/or chopped fresh mint
- 2-3 fresh basil leaves
- toasted shelled pistachios , a few roughly chopped and some whole
Instructions
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Preheat the oven to 400˚F. Peel and slice the carrots into 1 - 2” thick slices or chunks, on a bias (angled).
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Place the carrots in a large mixing bowl. Drizzle with oil, maple syrup and coconut aminos. Sprinkle the carrots with garlic powder, salt, black pepper and fresh thyme. Toss well (with clean hands works best) to coat evenly.
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Transfer to a large baking dish (or parchment-lined rimmed baking sheet, spreading the carrots out evenly). Roast for 40-45 minutes, stirring 2-3 times during cooking, until the carrots are fork tender and slightly caramelized.
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Remove the baking dish (or pan) from the oven and transfer the carrots to a large bowl or serving platter (if a baking sheet was used).
Season with more salt and black pepper, as needed and garnish with pistachios, a few basil leaves and some fresh chopped parsley and mint. Serve warm.
Recipe Video
https://www.youtube.com/shorts/-EtBZuB4ww0Recipe Notes
- To Store: Refrigerate cooled leftovers in an airtight container. Enjoy within 4 days.
- To Reheat: Gently warm carrots over the stove or in the microwave. Serve once just warmed with extra salt and pepper.
- To Freeze: Freeze cooled carrots in a heavy-duty storage bag. Reheat within 6 months without thawing.
- T0 Reheat From Frozen: Defrost carrots in a skillet over a low-heat burner, then slightly increase the heat to finish warming.