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maple roasted carrots on a yellow serving tray, garnished with parsley, on a tiled surface.
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Maple Roasted Carrots

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 8
Calories: 165kcal
Author: Nisha Vora

Ingredients

  • 3 pounds (1.4 kg) of skinny carrots (about 5 bunches of skinny carrots)*
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 3 tablespoons vegan butter, melted**
  • 1 ½ tablespoons organic brown sugar
  • ¼ cup (72g) maple syrup
  • 1 heaping tablespoon Dijon mustard (regular or coarse ground)
  • 2 teaspoons apple cider vinegar
  • 6 garlic cloves grated
  • ¼ teaspoon red pepper flakes (optional, for a kick)***
  • ½ teaspoon arrowroot powder
  • 1 large handful Italian flat-leaf parsley, chopped
  • Flaky sea salt for finishing

Instructions

  • Preheat the oven to 425ºF/218ºC and arrange two racks in the oven, one on the bottom and one in the upper third of the oven. Line two sheet pans with parchment paper (important for easy cleanup).
  • Wash and scrub the carrots well (they're dirty!), but don't peel them. Pat dry the carrots.
    If the carrots are skinny throughout, leave them whole for the best texture. If they’re fatter on the top, slice in half crosswise; keep the bottom skinny part whole; and cut the fatter tops lengthwise into quarters.
  • Divide the carrots across the two pans. Drizzle with the olive oil and season well with salt and lots of black pepper (if carrots feel dry, add a bit more oil). Rub the carrots with your hands, ensuring they’re all evenly coated.
    Spread out in a single layer and roast in the oven 30 minutes (35 minutes for medium-sized carrots), until browned in spots and tender, without tossing or stirring.
  • While carrots are roasting, make the maple butter glaze.
    Melt the butter in a medium bowl in the microwave, then add the brown sugar and heat for 20 seconds to help dissolve the sugar a bit (or you can do this in a small saucepan on the stove).
    Whisk the sugar and butter well, then add in the maple syrup, mustard, vinegar, grated garlic, and red pepper flakes if using. Whisk until well combined. Stir in the arrowroot powder and whisk well again.
  • Remove the carrots from the oven. Whisk the glaze again to ensure the sugar is mixed well, then pour it over the carrots. Use a silicone spatula to toss and coat the carrots in the glaze. Roast for another 10 minutes, or until caramelized in spots.
  • Remove from the oven. If there’s a fair amount of glaze on the pan, gently toss the carrots in it. Sprinkle on a few pinches of flaky sea salt. Transfer to a serving platter and garnish with parsley, if desired.

Notes

* I recommend using skinny, slender carrots if you can find them. You can keep them whole, which requires less prep, but also yields a superior, more caramelized texture. 
If you can't find them, cut the carrots in half crosswise, separating the thicker top from the skinnier bottom. Now cut the thicker top halves lengthwise into quarters (you may need to cut them even more for fat carrots); for the thinner bottoms, leave them whole if they're thin enough, or cut them in half lengthwise.
** If you don't have access to vegan butter, use extra virgin olive oil and add a pinch more of salt. 
*** If you're making this for kids or anyone who's sensitive to spice, omit the red pepper flakes.