Roasted Carrots Maple Cumin (Printable)

Tender carrots glazed with maple syrup and cumin create a sweet and earthy side perfect for meals.

# What You Need:

→ Vegetables

01 - 1 lb medium carrots, peeled and cut into sticks or left whole if small

→ Glaze

02 - 2 tbsp pure maple syrup
03 - 2 tbsp olive oil
04 - 1 tsp ground cumin
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper

→ Garnish (optional)

08 - 2 tbsp chopped fresh parsley
09 - 1 tsp toasted sesame seeds or pumpkin seeds

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the maple syrup, olive oil, ground cumin, smoked paprika, salt, and pepper until well combined.
03 - Add the carrots to the bowl and toss until evenly coated with the glaze mixture.
04 - Spread the carrots in a single layer on the prepared baking sheet, ensuring they are not overcrowded for proper caramelization.
05 - Roast for 25–30 minutes, turning once halfway through, until the carrots are tender and caramelized at the edges.
06 - Transfer to a serving platter and garnish with chopped parsley and seeds, if desired. Serve warm.

# Helpful Tips:

01 -
  • The maple and cumin pairing creates this incredible sweet and smoky flavor that everyone thinks is fancy but takes minutes to prep.
  • These carrots reheat beautifully for meal prep, though they rarely last long enough in my house to need reheating.
02 -
  • Crowding the baking sheet is the mistake I made the first few times, those carrots will steam instead of roast and you will miss all that caramelization.
  • Listen for the sizzle when you flip them halfway through, that sound tells you the glaze is doing its job properly.
03 -
  • If your carrots vary wildly in size, cut the thicker ones into smaller pieces so everything finishes roasting at the same time.
  • Let the sheet pan cool slightly before trying to wash it, that maple glaze turns into cement if it hardens.

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