Maple Garlic & Rosemary Carrots

baked garlic and rosemary carrots with maple glaze in a bowl.

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5 from 1 vote

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

Prep Time10

Cook Time20

Total Time30

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 30.8kcal

Author: Max

Ingredients

1 pound carrots peeled and chopped (6-7 medium carrots)
1 ½ Tablespoons high-heat oil of choice
2 Tablespoons maple syrup
3 cloves garlic minced
2 teaspoons chopped dried rosemary or 1 Tablespoon fresh
¾ teaspoon sea salt
½ teaspoon sumac optional

Instructions

Preheat your oven to 400°F/205°C, then peel & wash your carrots.
Cut the peeled carrots into ½' 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.
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.
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.
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.

Nutrition