Maple-Ginger Glazed Carrots
The perfect side dish for any occasion from elegant holiday dinners to breezy weeknight meals. These sticky and sweet roasted carrots with maple-ginger glaze are quick, versatile and come out perfectly every time!
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 189kcal
- 2 pounds carrots
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 2 tbsp freshly grated ginger
- 1 tsp cinnamon
- 2 tsp kosher salt
- 1 orange
Preheat the oven to 425F. For easy clean up, line a baking tray with parchment paper.
Peel the carrots then cut them on the diagonal about 2-inches long. Make sure all the pieces are approximately the same size to ensure even cooking.
Place the carrots in a large mixing bowl, along with the olive oil, maple syrup, cinnamon, ginger and salt–toss to coat then spread them into a single even layer. Note: if vegetables are too crowded on a baking tray they will steam rather than caramelize. It is crucial to arrange the carrots in one single layer with plenty of space in-between each piece. Use two baking trays if you have to.
Bake for 20 to 25 minutes, until the carrots are tender, tossing once halfway through.
Grate the zest of one orange over the carrots then toss to coat. Serve warm.
Storing and Re-heating Leftovers:
- Leftover roasted carrots can be stored, covered, in the refrigerator for up to 5 days. Reheat in a preheated 375F oven or in the microwave.
Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 493mg | Potassium: 556mg | Fiber: 5g | Sugar: 17g | Vitamin A: 25309IU | Vitamin C: 21mg | Calcium: 78mg | Iron: 1mg