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.

Source: Midwest Living


Recipe Summary

15 mins
19 mins
34 mins


Ingredient Checklist


Instructions Checklist
  • 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; fat 15g; cholesterol 31mg; saturated fat 8g; carbohydrates 19g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 14g; protein 1g; vitamin a 15548.9IU; vitamin c 3.5mg; riboflavin 0.2mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 32.3mcg; sodium 217mg; potassium 308mg; calcium 60.6mg; iron 1.1mg.