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
- Preheat oven to 450 degrees.
- Place sliced carrots on a greased baking sheet.
- Drizzle with oil, syrup and honey.
- Sprinkle with coriander, sea salt and pepper.
- Toss to coat.
- Spread in single layer and roast for 10 minutes. Stir.
- Roast another 5-10 minutes, stirring frequently.
- Sprinkle with sesame seeds and fresh herbs. Stir.
- 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