No more boring veggies! These Spicy Maple Roasted Carrots beautifully bridge the sweet and savory at your dinner table.
I’m THAT girl.
You know the one.
We go out for breakfast, and I can never decide if I want sweet or savory. So I twist your arm into going halfsies with me. You get the sweet, I get the savory, we share and life is goooood. (Well, at least it is for me. You may have wanted your entire entree to yourself, but that doesn’t happen when we hang out.)
So, based on my past history with marrying sweet and savory together (Balsamic Roasted Strawberries, anyone? Or maybe you’d prefer some Cheesy Fig Shortbreads?), it’s really inevitable that I pulled together these Spicy Maple Roasted Carrots for dinner the other night.
Carrots are naturally sweet on their own, particularly when roasted, but I love the depth of flavor they get from the maple syrup. To offset that sweetness, I added a generous teaspoon of crushed red pepper. Sweet heat is the best way I can describe these beauties when they come out of the oven. So easy and approachable but different enough to feel special. Side dish perfection.
Spicy Maple Roasted Carrots
- 2 pounds carrots, peeled and cut into fat matchsticks
- 2 tablespoons olive oil
- 4 tablespoons maple syrup
- 1 teaspoon crushed red pepper
- Salt and pepper
- Preheat oven to 400 degrees.
- Combine carrots, oil, syrup and crushed red pepper in a large bowl. Pour onto baking sheet and sprinkle with salt and pepper. Roast for about 30 minutes, flipping carrots after 20 minutes. Serve warm.
Give your dinner veggies a makeover with any of these twists on classic sides.