Roasted Maple Carrots with Feta

Name: Roasted Maple Carrots
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 500 grams carrots (medium); 30 grams maple syrup; 20 grams olive oil (extra virgin); 1½ teaspoon sea salt; ½ teaspoon pepper; 40 grams hazelnuts (roasted); 100 grams feta; 50 grams pomegranate (arils); ½ lemon (juiced); 2 tablespoons honey; 3 grams mint (fresh); sea salt (to taste); pepper (to taste); fresh mint

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These oven roasted maple carrots are sweet, savory, and simple to prepare. With their stunning appearance, they’re the perfect side dish for any Christmas or Thanksgiving table but are easy enough for everyday meals, too.

A white plate of Roasted Maple Carrots topped with pomegranate seeds, chopped nuts, crumbled cheese, and fresh herbs, with small bowls of ingredients around it.

Of course, carrots are delicious served raw and make for fun treats like my easy fruit carrots and veggie dip tray. However, when cooked and paired with other ingredients, they turn into something truly special.

Side view of oven roasted carrots topped with feta, pomegranate, and hasselnuts. A few ingredients are seen in the background.

Tossed with maple syrup and olive oil, they’re roasted in the oven, becoming ultra tender and beautifully caramelized, offering incredible sweet flavors. Then they’re topped with tangy feta, crunchy hazelnuts, tart pomegranate seeds, and finished with a sweet dressing. Each bite offers a combination of incredible tastes and textures that elevate the simple veggie into an elegant appetizer or side dish.

❤️ Why You’ll Love Roasted Maple Carrots

Delicious way to enjoy your veggies.
Great side dish to have with your protein.
Easy recipe you can serve hot or cold.

Roasted Maple Carrots Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

Ingredients for Roasted Maple Carrots are arranged on a surface, including carrots, feta, pomegranate seeds, lemon, honey, mint, hazelnuts, olive oil, maple syrup, sea salt, and pepper.

Carrots: Small to medium fresh whole carrots. I give them a good scrub and don’t peel them first.
Maple syrup: Use pure maple syrup for that concentrated caramelized flavor.
Olive oil: Mild extra virgin olive oil.
Feta: Choose a block of feta for the best, creamy taste.
Pomegranate: Adds sweetness.
Hazelnuts: Roasted and crunchy.
Dressing: Honey, lemon juice, and fresh mint.
Seasoning: Flaky sea salt and black pepper.

How to Make Roasted Maple Carrots

A hand pours maple syrup over raw carrots arranged in a baking dish, sprinkled with salt and pepper.

Prepare the carrots: Place carrots in a baking dish. Top with maple syrup, olive oil, and season well. Bake at 215°C (419°F) for about 25 minutes until fork tender.

A white plate filled with Roasted Maple Carrots, lightly seasoned and arranged in a single layer on a gray surface.

Arrange the carrots on a serving plate.

Roasted Maple Carrots on a white plate topped with crumbled feta, pomegranate seeds, and chopped hazelnuts.

Top with crumbled feta, hazelnuts, and pomegranate arils.

A hand spoons dressing over a plate of Roasted Maple Carrots, topped with feta cheese, hazelnuts, and pomegranate seeds.

Final details: Mix lemon juice, honey, chopped mint to make the dressing. Season well and pour it on top of the carrots. Top with fresh mint.

Tips for Success

Halve larger carrots lengthwise so they all are about the same size and roast evenly.
Shuffle the carrots while in the oven, around the halfway point.
Adjust the amount of toppings to your liking. Feel free to add more feta, nuts, and pomegranate than the recipe calls for.

Possible Variations

Carrots: If you can find them, use the carrots with their green tops still attached (they’re so pretty). Baby carrots are fine too. Alternatively, swap for parsnips or sweet potatoes.
Olive oil: Ghee or butter.
Maple syrup: Brown sugar, agave, honey, or balsamic glaze.
Pomegranate: Blueberries, strawberries, blackberries, or a drizzle of honey.
Feta: Goat cheese, burrata, halloumi, or blue cheese.
Hazelnuts: Try roasted pine nuts, pistachios, pecans, or macadamia.
Fresh mint: Parsley, thyme, oregano, or basil.
Dressing: A tahini-based dressing, whipped feta, or creamy garlic yogurt dressing would be tasty alternatives.
Add-ins: Add fresh chili, za’atar, bacon, garlic, red pepper flakes, cinnamon, fresh ginger, chick peas, or dukkah.
Temperature: Serve the carrots warm out of the oven, or let them come to room temperature first (even cold is fine).

Best Served with

Your favorite protein (chicken, salmon, ham, steak, turkey, etc) for a full meal.
Easy no-knead focaccia.
Garlic bread.
Pasta.
Salads.
Holiday dinners.

How to Store Leftovers

Keep them in an airtight container in the refrigerator and enjoy within 2 days.

FAQs

Can I make the maple-roasted carrots ahead of time?

You can definitely make them up to a day in advance and serve them cold. Or reheat the carrots at 215°C (419°F) until heated through, then add the toppings.

Should I serve the dish hot or cold?

I actually prefer the dish at room temperature, but you can serve the carrots hot or even fridge-cold.

The roast carrots aren’t cooked through after 25 minutes. What do I do?

Depending on the size of your carrots, they may need a bit longer. Stick them back in the oven until fork tender (you don’t want them mushy).