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Baked Garlic & Rosemary Carrots With Maple Glaze (Vegan)

These rosemary carrots with maple glaze only call for 6 ingredients— and one of those is carrots! I started making these a few months ago, adding the sweet touch of maple recently to make this simple low histamine carrot recipe here.

About this recipe

Non-Vegans— Great Use for Lard. This recipe will quickly use up any extra bacon fat from the freezer, as you’ll want to make it week after week.

Season as Desired. These carrots are simply flavored so that they can be paired with any dish, but you can also add a smattering of fresh herbs, minced garlic, or even a touch of brown sugar to totally change the flavor.

Super Simple. If you need an easy & quick low histamine side dish for dinner, this should stay at the top of your list. You can make it year-round, and it goes from fridge to table in less than 30 minutes.

Ingredients

Carrots: these long orange veggies are a great way to get your daily Vitamin A, and they’re a great side dish for almost any low histamine dinner.

Lard: this high-heat oil is an animal fat well-known for its fantastic frying ability, which stores beautifully in the freezer for longer periods of time.

1 pound carrots, peeled and chopped (6-7 medium carrots)
1 1/2 Tablespoons high-heat oil of choice
2 Tablespoons maple syrup
3 cloves garlic, minced
2 teaspoons chopped dried rosemary (or 1 Tablespoon fresh)
3/4 teaspoon sea salt
1/2 teaspoon sumac (optional)

How to make blistered carrots: step-by-step instructions

Step 1. Preheat your oven to 400°F/205°C, then peel & wash your carrots.

Step 2. Cut the peeled carrots into 1/2′ medallions, making each piece roughly the same volume as the others, even as the carrot gets thinner. Place the carrots into a large bowl as you cut them.

Step 3. Drizzle your oil, maple syrup, minced garlic, dried rosemary, salt, and sumac (if using) over the carrots in your bowl, lightly tossing or stirring them as you drizzle. If the fat solidifies because your carrots are too cold, microwave everything for 10 seconds and then resume.

Step 4. Pour your carrot pieces onto a baking sheet and activate the convection setting in your oven. Put the sheet with the carrots onto the middle shelf in your oven and bake for 12 minutes.

Step 5. Remove the carrots from the oven and then stir, putting them back in the oven to bake for 6-8 more minutes, until just starting to brown. Remove them from the oven, and enjoy!

Recipe notes & tips

What Fat to Use. If you’re able to tolerate animal fats, they make a fantastic high-heat fat to cook with, especially bacon fat or ghee. If you’re vegan or can’t tolerate those two, try another high-heat fat like refined coconut or avocado oil.

Swapping Herbs. You can use any type of seasoning you’d like to flavor these rosemary carrots, but only add them after the first turning, otherwise they’ll burn. I recommend keeping the garlic, and trying thyme or cumin as the secondary flavor.

Use Fresh Carrots. If you use older carrots from the fridge, these will turn out soft and never quite fry up on the outside, similar to with other vegetables.

Freezing Rosemary Carrots. To freeze your garlic rosemary carrots, portion them into air-tight containers and keep for up to six months, reheating for 5 minutes in an oven preheated to 400°F/205°C.

What to serve with rosemary carrots

  • serve alongside chicken dishes with more bitter, plain, or sour flavors, like this lemongrass chicken
  • add them to your favorite salad
  • toss them with garlic butter or pesto sauce
  • eat them alongside steamed brassica, like broccoli or asparagus
  • throw some into a grain or chickpea noodle bowl

Homemade Rosemary Carrots Recipe Card

As always, if you like the recipe, I really appreciate a review or comment!

Maple Garlic & Rosemary Carrots

Maple Garlic & Rosemary Carrots

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Sweet and savory maple rosemary carrots with a touch of tang from ground sumac.

Ingredients

  • 1 pound carrots, peeled and chopped (6-7 medium carrots)
  • 1 1/2 Tablespoons high-heat oil of choice
  • 2 Tablespoons maple syrup
  • 3 cloves garlic, minced
  • 2 teaspoons chopped dried rosemary (or 1 Tablespoon fresh)
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon sumac (optional)

Instructions

  1. Preheat your oven to 400°F/205°C, then peel & wash your carrots.
  2. Cut the peeled carrots into 1/2' medallions, making each piece roughly the same volume as the others, even as the carrot gets thinner. Place the carrots into a large bowl as you cut them.
  3. Drizzle your oil, maple syrup, minced garlic, dried rosemary, salt, and sumac (if using) over the carrots in your bowl, lightly tossing or stirring them as you drizzle. If the fat solidifies because your carrots are too cold, microwave everything for 10 seconds and then resume.
  4. Pour your carrot pieces onto a baking sheet and activate the convection setting in your oven. Put the sheet with the carrots onto the middle shelf in your oven and bake for 12 minutes.
  5. Remove the carrots from the oven and then stir, putting them back in the oven to bake for 6-8 more minutes, until just starting to brown. Remove them from the oven, and enjoy!

Notes

Baking the Potatoes: if you want crispier potatoes, make sure you cut them very small, and consider using baby potatoes so that they're softer in the middle. You may also want to bake them for 10-15 more minutes after the chicken, to crisp them up more.

Lemon Juice Alternatives: ​This low histamine chicken recipe is full of antihistamine ingredients, inspired by the Middle Eastern dishes I've come to know and love. The only ingredient that may be iffy for some of you is the lemon juice added at the end, but it's optional.

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