As someone who is celiac, lactose intolerant and allergic to almonds, it is so important that all my recipes cater to people with multiple dietary restrictions and/or food allergies! I was diagnosed with celiac disease (the celiac gene) and a lactose intolerance in my early 20s and have been on a mission since to create easy, delicious recipes for others with food allergies! These roasted carrots are gluten free, vegan, dairy free and easy to make, just like my CRISPY ROASTED SWEET POTATOES WITH HONEY YOGURT SAUCE!
These maple roasted carrots are an easy recipe to elevate carrots. They are the perfect side dish for thanksgiving dinner or makes for easy vegetarian weeknight dinners!
WHY YOU’LL LOVE THIS RECIPE
- These maple roasted carrots are a one pan meal which means you wont need anything else to bake these!
- A delicious side dish for holiday dinners or christmas dinner that the whole family will love.
- Theres almost no clean up for these carrots…and only a few dishes to wash!
- Carrots are probably the most versatile vegetable in the world, if you ask me.
- They’re perfect for roasting on the grill during the summer.
- They’re perfect for slow roasting in the oven during the fall and winter. You literally cannot go wrorng.
INGREDIENTS & SUBSTITUTIONS
Carrots: The star of the Maple Roasted Carrots dish! Use any color carrots you like. I prefer larger carrots but you can use any kind of carrots from large carrots, medium carrots, rainbow carrots like purple carrots, sweet carrots, skinny carrots, a bag of baby carrots, etc.
Brown Sugar: Gives the carrot recipe a sweet flavor. Substitute with honey, maple syrup, or a sugar-free alternative.
Avocado Oil: Helps the carrots roast crispy. Olive oil or any other high heat oil works too.
Real Maple Syrup : Adds a touch of sweetness and a slight maple glaze. For the best flavor, I like to use pure maple syrup, not one made with corn syrup. My favorites are the ones from trader joes and they are priced affordable too. If you do not have maple syrup you can use honey or vegan honey, melted butter or vegan butter for a buttery maple syrup glaze.
Greek Yogurt or Vegan Yogurt: Makes a creamy base for the sauce. Any yogurt you like works.
Honey (or vegan honey): For a touch of sweetness. You can use maple syrup or agave nectar.
Sunflower Seeds: Add a nice crunch. Chopped nuts or pumpkin seeds work too.
Golden Raisins: Add sweetness and chewiness. Dried cranberries or chopped dates are good substitutes.
Pine Nuts: Adds a nutty flavor to a Maple Roasted Carrots. Chopped walnuts, pecans, or almonds work too.
TASTE & TEXTURE
These Maple Roasted Carrots are the perfect side to go with just about any main dish. These crispy roasted carrots are covered for the first half of baking to let the carrots steam and get soft, then uncovered for the second half of baking to make sure the edges are crispy. This way the carrots are moist still in the center and not dried out. These roasted carrots are have perfectly crisp caramelized edges and have the best juicy garlic flavor.
DIRECTIONS
- Prepare the maple roasted carrots. place carrots in a single layer in a lined glass baking dish. You can also use a sheet pan or lined cookie sheet.
- Season the Carrots. Toss the carrots in olive oil and sweet maple syrup. The oil and maple syrup should be evenly spread on every carrot and none of the carrots should be overlapping. Next add the seasoning: brown sugar, cumin, cinnamon, garlic, onion powder, salt + pepper to taste.
- Roast the Carrots. Add the baking dish into the hot oven and cook the crispy roasted carrots. Cook covered for the 20 minutes on 400 to let the carrots steam and get soft, then uncovered for the second half of baking, another 25-35 minutes to make sure the edges are crispy. This way the carrots are moist still in the center and not dried out. You will know when the crispy roasted carrots are done when they are browned and crisp around the edges and soft in the center.
- While the carrots are roasting, create the yogurt aioli sauce. Mix together the yogurt, avocado oil and garlic powder. Set aside.
- Once the carrots are done, plate them. Top them with the yogurt aioli sauce. Drizzle with honey. Top with pine nuts, sunflower seeds and golden raisins! Enjoy!
EXPERT TIPS & TRICKS
- I like to use a large rimmed baking sheet so you can easily toss the maple roasted carrots around while in the oven without worrying about the carrots going over the edge. Plus, if theres any extra oil you don’t have to worry about it dripping out the pan edges.
- Crispy edges: Don’t overcrowd the pan. Space out the carrots for good air circulation, which helps crisp up the edges.
- Test for doneness: Pierce a carrot with a fork or tip of a sharp knife – They shoud be tender carrots but not mushy. Roasting time can vary depending on thickness and size of the carrots.
- Flavor variations: Try different spices like smoked paprika, fresh thyme, black pepper, fresh rosemary, fresh parsley, red pepper flakes, fresh garlic, chili powder, or Italian seasoning. Fresh herbs like rosemary or thyme add a nice touch too.
- Top with flaky sea salt before serving.
- An easy way to create easy cleanup is to line the baking dish with parchment paper.
- Sub goat cheese for the yogurt for a savory flavor carrot recipe. This version is also great for the thanksgiving table or the holiday season!
HOW TO SERVE & STORE
Serve the roasted maple roasted carrots warm, drizzled with the yogurt sauce and sprinkled with your favorite toppings.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them gently in a pan with a little oil or in the microwave until warmed through.
For freezing, let the carrots cool completely, then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat from frozen in a preheated oven at 400°F (200°C) for 15-20 minutes, or until warmed through.
To meal prep, simply roast a double batch of maple roasted carrots and divide them into single-serving containers. Add a dollop of yogurt sauce and some chopped nuts or seeds to each container for a grab-and-go lunch or healthy side dish.
Looking for more allergy friendly easy recipe?
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Maple Roasted Carrots Recipe (Gluten free)
Ingredients
For the Carrots
- 1-2 bags petite multi colored carrots
- 1 tbsp brown sugar or sugar free substitute
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp garlic
- 1 tsp onion
- salt + pepper to taste
- 1 tbsp avocado oil
- 1 tbsp sugar free maple syrup
For the yogurt sauce
- 1/2 cup fat free greek yogurt or vegan yogurt
- 1/2 tbsp avocado oil
- 1 tsp garlic
For the toppings
- 1 tsp paprika
- 1/2 tbsp honey or vegan honey
- 1 tbsp sunflower seeds
- 2 tbsp golden raisins
- 2 tbsp pine nuts
Instructions
- Prepare the maple roasted carrots. place carrots in a single layer in a lined glass baking dish. You can also use a sheet pan or lined cookie sheet.
- Season the Carrots. Toss the carrots in olive oil and sweet maple syrup. The oil and maple syrup should be evenly spread on every carrot and none of the carrots should be overlapping. Next add the seasoning: brown sugar, cumin, cinnamon, garlic, onion powder, salt + pepper to taste.
- Roast the Carrots. Add the baking dish into the hot oven and cook the crispy roasted carrots. Cook covered for the 20 minutes on 400 to let the carrots steam and get soft, then uncovered for the second half of baking, another 25-35 minutes to make sure the edges are crispy. This way the carrots are moist still in the center and not dried out. You will know when the crispy roasted carrots are done when they are browned and crisp around the edges and soft in the center.
- While the carrots are roasting, create the yogurt aioli sauce. Mix together the yogurt, avocado oil and garlic powder. Set aside.
- Once the carrots are done, plate them. Top them with the yogurt aioli sauce. Drizzle with honey. Top with pine nuts, sunflower seeds and golden raisins! Enjoy!
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