This post may contain affiliate links. Please see our disclosure policy.
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.
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.
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!
- 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
- 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.
- Arrange the carrots on a serving plate.
- Top with crumbled feta, hazelnuts, and pomegranate arils.
- 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
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.
I actually prefer the dish at room temperature, but you can serve the carrots hot or even fridge-cold.
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).
More Sides
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Roasted Maple Carrots
Ingredients
- 500 grams carrots, medium
- 30 grams maple syrup
- 20 grams olive oil, extra virgin
- 1½ teaspoon sea salt
- ½ teaspoon pepper
Topping
- 40 grams hazelnuts, roasted
- 100 grams feta
- 50 grams pomegranate, arils
Dressing
- ½ lemon, juiced
- 2 tablespoons honey
- 3 grams mint, fresh
- sea salt, to taste
- pepper, to taste
Garnish
- fresh mint
Instructions
- Preheat the oven to 215°C (419°F).
- Wash and dry the carrots well.
- Place the carrots in a baking dish or baking sheet lined with parchment.
- Top with olive oil and maple syrup.
- Mix everything around to make sure the carrots are covered in the maple glaze.
- Sprinkle with sea salt and pepper.
- Keep an eye on them so they don't burn and rotate about half way.
- Roast for about 25 minutes until fork tender.
- Arrange the warm carrots on a serving dish.
- Pour the remaining olive oil and maple syrup from the dish on top of the carrots.
- Top with crumbled feta, chopped hazelnuts, and pomegranate seeds.
- Mix lemon juice with honey and chopped mint in a small bowl. Season to taste.
- Spoon the dressing over the carrots.
- Top with hand-shredded fresh mint and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
