My dad’s side of the family always cooks carrots in some form during most holidays. One year, I hosted Thanksgiving and, although I felt obligated to serve some kind of cooked carrots, I was bored with baby steamed carrots.
This recipe was an accidental hit thanks to two things: my kids wanting to “help” cook and a bunch of extra ingredients on the counter.
I keep crinkled cutters for my young children in the kitchen. They are not sharp enough to hurt fingers and are perfect for letting children chop vegetables. When my children were very little, they could help me and that kept them busy while I cooked. I usually cooked a few meals a week that allowed them to help snack so they could participate.
And now that my kids are older and have had some cooking lessons, they can prepare most meals themselves!
How these roasted carrots were born
While I was busy with the sweet potatoes, turkey, mashed potatoes, etc., the kids asked for help. Then I took out the crumpled cutter and a bag of carrots. Ten minutes later, my kids had cut five pounds of carrots into crinkle slices, so I had to find a delicious recipe to make with them.
There was broth simmering in a pot, leftover maple syrup from the pecan pie, and fresh tarragon from the turkey, and this recipe was born. Everyone loved this easy oven roasted carrots recipe. It’s a great side dish for special holidays like Thanksgiving or Easter, but it’s pretty simple for a weeknight dinner.
Make roasted vegetables
Roasted vegetables are easy to prepare and a delicious way to get nutrition. I often put some vegetables and protein on a baking sheet for an easy one-pan meal. Parchment paper makes cleanup even easier! Brussels sprouts and root vegetables work well for roasting. You can use fresh herbs like fresh thyme or fresh parsley for seasoning, but dried herbs like cumin and garlic powder work too.
Some recipes call for adding refined or brown sugar, but it’s not really necessary. Roasting caramelizes the sugars in the vegetables for a flavorful side dish. I like to use maple syrup to add more flavor and complement the natural sweetness of the carrots. You could even use a tablespoon of honey instead of a version of honey roasted carrots.
I used regular orange carrots, but rainbow carrots or even baby carrots will work.
Roasted Carrots with Maple and Tarragon
This easy recipe is sure to be a holiday crowd pleaser! It’s also a great weeknight side dish.
- 6-8 carrots (whole or sliced)
- 1½ TBSP melted butter (or coconut oil, or extra virgin olive oil)
- ½ TBSP maple syrup
- 1 teaspoonful fresh tarragon (minced or ½ teaspoon dried)
- 1 teaspoonful sea salt
- ½ teaspoonful black pepper
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Preheat oven to 400°F
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Peel the carrots. Keep the carrots whole or cut them in half lengthwise and place them on a large baking sheet or baking sheet in a single layer.
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Mix oil of choice, maple syrup, and fresh or dried tarragon in a small bowl. Add carrots to mixture or brush to coat.
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Roast for 15 to 25 minutes, or until tender and caramelized but not mushy. Roasting time will depend on the size of your carrots.
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Remove from the oven, season to taste and decorate with tarragon.
Nutritional data
Roasted Carrots with Maple and Tarragon
Amount per serving (1 serving)
calories 84
Calories from fat 45
% Daily Value*
Fat 5g8%
Saturated fat 3g19%
Trans fat 0.2 g
Polyunsaturated fat 0.3g
Monounsaturated fat 1g
Cholesterol 11mg4%
Sodium 679mg30%
Potassium 318mg9%
carbohydrates 11g4%
3g fiber13%
Sugar 6g7%
Protein 1g2%
vitamin a 15440 IU309%
vitamin c 6mg7%
Calcium 41mg4%
Iron 0.5 mg3%
*Percent Daily Values are based on a 2000 calorie diet.
Store leftovers in an airtight container in the refrigerator. Reheat in the oven or air fryer.
Steamed carrots
If you don’t want to roast the carrots, another option is to steam them. I mix the ingredients with a little broth and cook the carrots over low heat until they are tender. Here’s how to make the steamed version.
Ingredients:
Add all ingredients to a large skillet and simmer carrots until soft, about 10 to 15 minutes.
What is your favorite way to eat carrots? Share it below!
