Maple Garlic & Rosemary Carrots

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

Print Recipe

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: Main Dishes, Side Dishes, Vegan

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 30.8kcal

Author: Max

Equipment

oven

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

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.

Nutrition