Simple yet satisfying, these Roasted Maple Rosemary Carrots are a delicious side dish that's naturally vegan and gluten free.
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 maple-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. You could serve it with a main such as my Classic Vegan Nut Loaf, or alongside another warming side dish like this Artichoke Salad with Beets. I even love serving these carrots with my Basil Pesto drizzled over them!
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!
LOOKING FOR MORE WINTER SIDE DISHES?
Roasted Maple Rosemary Carrots (vegan & gluten-free)
- 6 medium-large carrots
- 1½ tablespoon olive oil, melted
- ½ tablespoon maple syrup
- Sea salt
- Pinch of cayenne pepper
- 5 sprigs fresh rosemary (optional)
- Chopped parlsey, to garnish (optional)
- Pre-heat the oven to 400°F or 205°C.
- Slice the carrots in half lengthways and place on a baking sheet.
- Mix olive oil and maple syrup together in a small bowl, and brush over carrots.
- Sprinkle over salt and cayenne. (Optionally add rosemary sprigs to baking sheet, if using.)
- Bake in the oven for 25 minutes until carrots are tender, flipping once halfway through.
If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!