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glazed carrots with yogurt sauce
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5 from 1 vote

Maple Roasted Carrots Recipe (Gluten free)

These Brown Sugar Honey Glazed Carrots with Yogurt Sauce and are topped with brown sugar, maple syrup, raisins, sunflower seeds and pine nuts. These roasted carrots are gluten free, vegan, dairy free and easy to make.
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!
Prep Time15 minutes
Cook Time1 hour
Servings: 4 servings

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!