- 1 (or 8-10 carrots) Bunch of Carrots
- 1 Tablespoon Olive Oil
- 1 Tablespoon Real Maple Syrup
- 1 Tablespoon Turmeric Powder
- 0.5 teaspoon Ground Cumin
- 8th of a teaspoon Ground Cardamon
- 1 teaspoon Kosher Salt
Roasted vegetables and especially turmeric and maple syrup roasted carrots are a great side dish for any holiday feast!
To me, Holiday feasts are all about the side dishes. I love buffet style eating and mixing textures and flavors all on one plate.
Although, fancy side dishes are fun to make and eat, sometimes the simplicity of a roasted vegetable is what rounds out any holiday meal.
As I always say, if you don’t know what to do with it, roast it!
I chose to roast carrots as it adds color to the meal, however, you can use this recipe with all kinds of vegetables. Try green beans, brussels sprouts, parsnips, or even small cubes of sweet potato.
Preheat The Oven to 400F
While the oven is preheating, prep the carrots.
Wash and scrub the carrots, trim the greens and peel the skin (if desired).
I buy organic carrots and don't always peel them as the skin contains added nutrition.
Combine The Spices
Prep Baking Sheet
Add parchment paper to your baking sheet and add the carrots.
Next, drizzle the carrots with the olive oil and maple syrup.
Lastly, sprinkle the spices evenly over the carrots and toss them slightly.
Arrange the carrots so there is a bit of room in between each carrot.
Adding some space will allow each carrot to roast instead of steam while in the oven.