My dad's family always has carrots cooked in some form for most holidays. One year, me hosted Thanksgiving and while I felt compelled to serve some kind of cooked carrots, I was bored with steamed carrots.
This recipe was an accidental success thanks to two things: my kids wanting to “help” cook and a bunch of extra ingredients on the counter.
STAY wrinkle cutter for my little kids in the kitchen. They are not sharp enough to hurt fingers and are perfect for letting kids chop vegetables. When my kids were really young, they were able to actually help and it kept them busy while I cooked. I would usually cook a few meals a week that would let them wait just so they could get involved.
And now that my children are grown and have had several cooking lessons, they can make most of their own meals!
How these roasted carrots were born
While I was busy with sweet potatoesturkey, mashed potatoes, etc., they asked for the help of the children. So I got out the crease cutter and a bag of carrots. Ten minutes later, my kids had sliced five pounds of carrots, so I had to find a delicious recipe to make with them.
There was gravy simmering in a pot, maple syrup left over from the pecan pie, and fresh tarragon from the turkey, so this recipe was born. Everyone loved this easy recipe for oven-roasted carrots. It's a great dish for special holidays like Thanksgiving or Easter, but it's simple enough for a weeknight dinner.
Making roasted vegetables
Roasted vegetables are easy to prepare and a delicious way to eat. I often throw some veggies and protein in a pan for a little convenience a meal in the pan. Parchment paper makes cleaning up 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 also work.
Some recipes call for the addition of 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 a little more flavor and complement the natural sweetness of the carrots. You can also 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 Tarragon
This easy recipe is sure to be a holiday crowd pleaser! It also makes a great weeknight side dish.
- 6-8 carrots (whole or cut)
- 1 ½ TBSP melted butter (or coconut oil, or extra virgin olive oil)
- ½ TBSP maple syrup
- 1 SPOON fresh tarragon (chopped, or ½ tsp dried)
- 1 SPOON sea salt
- ½ SPOON 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 in a single layer on a large baking tray or baking tray.
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Mix the oil of choice, maple syrup, and fresh or dried tarragon together in a small bowl. Toss the carrots in the mixture or brush them to coat them.
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Bake for 15 to 25 minutes, or until soft and caramelized but not browned. Roasting time will depend on the size of your carrots.
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Remove from the oven, adjust to taste and garnish with tarragon.
Nutrition facts
Roasted Carrots with Maple Tarragon
Amount per serving (1 serving)
Calories 84
Calories from fat 45
% Daily Value*
Fat 5 g8%
Saturated fat 3 g19%
Trans fat 0.2 g
Unsaturated fat 0.3 g
Monounsaturated fat 1 g
cholesterol 11 mg4%
Sodium 679 mg30%
potassium 318 mg9%
Carbohydrates 11 g4%
Fiber 3 g13%
Sugar 6 g7%
Protein 1 g2%
Vitamin A 15440 IU309%
Vitamin C 6 mg7%
Calcium 41 mg4%
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 oven or air fryer.
Steamed carrots
If you don't want to bake carrots, another option is to steam them. I mix the ingredients with a little broth and cook the carrots until soft. Here's how to make the steamed version.
Ingredients:
Add all the ingredients to a large pan and cook the carrots until soft, about 10-15 minutes.
What is your favorite way to eat carrots? Share below!
