Honey Maple Roasted Carrots

This recipe looked more involved than it is.  This was probably the fastest dish I made for Thanksgiving.

First, peel and slice the carrots on a long angle.


Then you toss the carrots with honey, oil, maple syrup and seasonings.  Then roast them at 450 degrees.  Roast them on a greased cookie sheet in a single layer for about ten minutes and stir.  Then roast for a little longer, about five or ten more minutes, stirring frequently.  The recipe called for the carrots to be roasted for a total of 25 to 30 minutes, but that was way too long at such a high heat.  The liquid starts to burn and the carrots get mushy.  Its also your preference on how crunchy you want your carrots, but I found about 15 minutes or so to be enough.

Then, sprinkle with sesame seeds and fresh herbs and stir.


Right before serving sprinkle with pomegranate arils.  I also decided to make them look festive and placed some edible flowers in there, too.  🙂


Honey Maple Roasted Carrots Recipe

  • 2 pounds carrots, peeled, sliced on a long angle.
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 2 tablespoons honey
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoons sesame seeds
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup pomegranate arils
  • Optional: edible flowers
  1. Preheat oven to 450 degrees.
  2. Place sliced carrots on a greased baking sheet.
  3. Drizzle with oil, syrup and honey.
  4. Sprinkle with coriander, sea salt and pepper.
  5. Toss to coat.
  6. Spread in single layer and roast for 10 minutes.  Stir.
  7. Roast another 5-10 minutes, stirring frequently.
  8. Sprinkle with sesame seeds and fresh herbs.  Stir.
  9. Sprinkle with pomegranate arils and optional edible flowers right before serving.

*for a sweeter taste add more honey and maple syrup

*gently pull backwards on the stems of the thyme to easily remove the leaves

*also try slow roasting or cooking in a crock pot



2 Comments Add yours

  1. Stacey Ann says:

    Love the flower accents!

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