These sweet oven-roasted carrots are a perfect complement to a Thanksgiving or holiday menu, but they're easy enough to be a weeknight side. The recipe comes from Big Cedar Loge in Ridgedale, Missouri.




  • Snip tops from carrots, leaving 1/2 inch of the green tops on each carrot. Scrub carrots and peel; rinse and dry well on paper towels.

  • In a shallow roasting pan, toss the carrots with olive oil, the cinnamon and a pinch of salt.

  • Roast, uncovered, in a 400° oven for 15 to 20 minutes or just until tender, stirring occasionally.

  • Meanwhile, in a small mixing bowl, combine maple syrup, thyme, vinegar, and 1/4 teaspoon salt.

  • Remove the carrots from the oven. Add the syrup mixture, butter, and a pinch of pepper; toss to coat. Return to the oven. Roast for 4 to 5 minutes more or until the carrots are tender and nicely browned. Discard cinnamon pieces, if using.

Nutrition Facts

211 calories; 15 g total fat; 31 mg cholesterol; 217 mg sodium. 19 g carbohydrates; 1 g protein;