Spicy Maple Roasted Carrots
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 176
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 29
- Dietary Fiber
- 4
- Sugar
- 20
- Protein
- 2
- Cholesterol
- 6
- Sodium
- 309
- Total: 45 min
- Active: 30 min
Ingredients
3 pounds baby rainbow carrots, halved lengthwise
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
2/3 cup maple syrup
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
2 cloves garlic, minced
1 jalapeño, sliced thin (or more or less to taste)
2 tablespoons salted butter
1/3 cup chopped fresh parsley
1/4 cup chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
1/3 cup pomegranate seeds
Directions
- Preheat the oven to 425 degrees F.
- Place the carrots on two sheet pans. Drizzle with 2 tablespoons olive oil and set aside.
- In a small bowl, mix the salt, chili powder, coriander, cumin, onion powder and pepper. Sprinkle over the carrots and toss. Bake until the edges of the carrots begin to char and the centers are tender, about 20 minutes.
- Meanwhile, mix the maple syrup in a small saucepot with the thyme, rosemary, garlic and jalapeño. Place over medium-high heat and bring to a simmer. Cook, allowing the mixture to darken in color and reduce slightly, 4 to 5 minutes. Remove from the heat and stir in the butter, then set aside.
- Mix the parsley, dill and chives in a small bowl, then drizzle over the lemon juice and the remaining tablespoon olive oil. Set aside.
- When the carrots are ready, remove them from the oven and transfer them to one sheet pan. Pour over the maple syrup mixture and toss to combine. Transfer to a serving platter and garnish with the herb salad and pomegranate seeds.