Roasted Maple Rosemary Carrots (vegan + gf)

Roasted Maple Rosemary Carrots (vegan + gf)

Let’s be honest: it’s cold out and all we really want is warming comfort food at the moment. January badly needs some colour so I’ve been making batches of these carrots to help power me through the grey days. They’re mapley-sweet, warm and have a certain creaminess to them that just makes me feel better about everything!

I recommend this as a side dish. The carrots pair really well with anything roasted or are great on their own as a snack. Coconut oil is one of my favourite ingredients here, as it’s a healthy oil for roasting (it can tolerate high temperatures without becoming unstable) and is slightly sweet and creamy, which makes it perfect for roasting carrots. The maple syrup lightly caramelizes the carrots and makes them incredibly moreish!

Roasted Maple Rosemary Carrots (vegan + gf)

Simple yet satisfying, these Roasted Maple Rosemary Carrots are the side dish that's suitable for everyone: they're vegan, vegetarian and gluten-free!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Side Dish
Cuisine: American, gluten-free, healthy, vegan, vegetarian
Keyword: Roasted Maple Rosemary Carrots
Servings: 4 people

Ingredients

  • 8 medium carrots
  • tbsp coconut oil, melted
  • ½ tbsp maple syrup
  • 5 sprigs fresh rosemary
  • Sea salt
  • Pinch of cayenne pepper

Instructions

  • Pre-heat the oven to 400°F or 205°C.
  • Slice the carrots in half lengthways and place on a baking sheet.
  • Brush over melted coconut oil and maple syrup, and season to taste with salt and pepper. Place rosemary sprigs at equal intervals between the carrots.
  • Bake in the oven for 20 minutes, until carrots are tender, sizzling and bright in colour. Best enjoyed hot!

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