Maple Thyme Roasted Carrots

You can often find me munching on carrots, Bugs Bunny style. I find the sweet, crunchy veggies to be great snacks and perfect palate cleansers. Plus, the low-cal treats are packed with vitamin A and potassium. However, I also like carrots in their soft form, creamy, caramelized, and a little less earthy. With a few carrots stashed in the fridge, I decided to pat those orange babies with an extra hint of sweetness and flavor and roast them up in the oven. If you’re thinking about what to make for your next holiday potluck, try these. Maple-Thyme Roasted Carrots are the perfect light and healthy side dish to any down-home, comfort meal.

Maple-Thyme Roasted Carrots

-1 1/2 lb. carrots (about 6-8 large), peeled
-1 1/2 tbsp. olive oil
-1 tsp. thyme
-2 Tbsp. maple syrup
-Freshly ground salt and pepper, dash

Preheat oven 400F. Dice carrots diagonally into uniform size. Toss with olive oil and syrup. Line baking sheet with aluminum foil. Spread carrots on baking sheet. Sprinkle thyme, salt and pepper over top. Bake 30-40 minutes, or until browned and tender, flipping halfway through.

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  • Reply
    December 16, 2010 at 7:00 am

    do you realize how much i LOVe carrots? I eat them raw every single day and i cannot tell you how excited I am to try something different with them!

  • Reply
    December 16, 2010 at 11:18 am

    I used to hate carrots but have developed a new love for them.

    My sister-in-law roasted carrots for thanksgiving with just olive oil and sea salt – they were amazing!

  • Reply
    December 17, 2010 at 1:55 pm

    Sounds yummy and very simple.

    • Reply
      Grace Dickinson
      December 17, 2010 at 1:58 pm

      My favorite cooking combo–Simple and delicious!

  • Reply
    December 17, 2010 at 4:34 pm

    The carrots sound fabulous! I may have to borrow the recipe for dinner… 🙂

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