Roasted Rosemary & Herb Glazed Carrots Recipe
This Roasted Rosemary & Herb Glazed Carrots recipe is an easy to make side dish, perfect to go with mashed potatoes for a holiday spread!
Equipment
- Oven
- Baking Tray
Ingredients
- 1 large carrot peeled and chopped into sticks
- 1 tbsp extra-virgin olive oil
- ½ tbsp pure maple syrup
- ¼ tsp dried rosemary
- ¼ tsp dried thyme
- ⅛ tsp ground cinnamon
- ¼ tsp pink salt
Instructions
- Preheat oven to 400 degrees F.
- Mix together all the ingredients in a small bowl, aside from the carrots.
- Cut carrots into sticks, making sure the thickness of your carrots is as it shows in the photos. You can also keep the stems on to reduce waste, or cut them off if desired.
- Add the carrot sticks to a medium bowl, and pour the oil mixture over the carrots.
- Toss the oil mixture with the carrots to fully coat them.
- Once the carrots are coated, line a baking sheet pan or a rectangular / square baking dish with parchment paper.
- Evenly spread the carrots out in a single layer over the sheet.
- Bake for 25 minutes, flipping the carrots around halfway through the baking time.
- Once the time is up, remove the baking tray from the oven and place on a heat proof surface.
- Serve the carrots warm on a serving platter, with extra optional herbs and spices sprinkled on top!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.