I am always looking for new ways to serve old favorites, like carrots. While browsing Pinterest for sides for Thanksgiving I came across this recipe for Maple Glazed Carrots, and decided it would work well. So I changed it up a little and made these Maple Roasted Carrots.
I modified the recipe up by using olive oil instead of butter, and adding garlic too. I love garlic, so I tend to add it to most vegetable dishes! I also used multi-colored carrots to make the dish look pretty, which makes it perfect the the Thanksgiving table.
The purple and white carrots taste just like the traditional oranges ones, but they add a little more excitement to the dish to take it beyond boring carrots. I found a 2 lb bag of organic multi-colored carrots at Trader Joe’s, which was just the right size for making this side dish.
The maple syrup gives the carrots a nice sweet taste without overpowering the dish. And the Maple Roasted Carrots are easy to make and take only 1/2 an hour. All in all this would make a great addition to Thanksgiving dinner!
Maple Roasted Carrots
Ingredients
- 2 lbs multi-colored carrots
- 4 garlic cloves
- 2 Tablespoon olive oil
- salt and pepper
- 2 Tablespoon maple syrup
- parsley
Instructions
- Heat the oven to 400 F.
- Cut the carrots into slices, and mince the garlic.2 lbs multi-colored carrots, 4 garlic cloves
- Toss the carrots and garlic with the olive oil and add salt and pepper to taste.2 Tablespoon olive oil, salt and pepper
- Roast the carrots for 30 minutes, stirring once.
- Drizzle with maple syrup and sprinkle with parsley2 Tablespoon maple syrup, parsley
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Nutrition Information
Nutrition facts are estimates.
What side dishes are you planning for Thanksgiving?
That does sound good. I love that you used the purple carrots!
I’ve got to find those pretty purple carrots. I didn’t know there was anything other than irange. This looks like a nice side dish for the holidays.
That looks and sounds good! Would be great for all the holiday dinners!
Oh, I love carrots so much. We planted both regular and rainbow carrots this year, and had a ton of them. I loved eating them with just about every meal we had! This recipe sounds amazing, and I will for sure try it!