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; 8 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 31 mg cholesterol; 217 mg sodium. 308 mg potassium; 19 g carbohydrates; 3 g fiber; 14 g sugar; 1 g protein; 0 g trans fatty acid; 15549 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 1 mg iron;