Chili Maple Roasted Carrots

Roasted vegetables are definitely my go-to when it comes to side dishes at dinnertime. I just love how easy it is to toss some veggies with some seasoning, crank up the oven and let the magic happen without much involvement from my part. You know I am ALL about easy.

I make these roasted carrots all the time. I recently made them to serve with this Slow Cooker Asian Citrus Pork Tenderloin recipe. Since carrots are naturally sweet I don’t need to add too much (pure) maple syrup to them, just enough to give them some more flavor. The chili and smoked paprika gives them a subtle kick of spice, but not in a way that little ones can’t enjoy them. In fact, my little ones LOVE these carrots, which is a big reason I try to make them often.

These roasted carrots go with everything. You can easily double (or triple) the recipe if you are serving a large group (great holiday side dish!).

For a weeknight meal they pair up perfectly with these Mini Cheddar-BBQ Turkey Meatloaf Muffins or homemade baked chicken nuggets. They would also round out a nicer Sunday dinner meal like this Mustard Pork Loin Roast.

Print Recipe

Chili Maple Roasted Carrots

Yield: 4-6 servings

Ingredients:

• 1lb carrots, peeled a cut into 1 1/2 inch pieces
• 1 tablespoon olive oil
• 1 tablespoon pure maple syrup
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Pinch of coarse salt and pepper

Directions:

1. Preheat oven to 425 degrees.
2. In a large bowl, toss together carrots with olive oil, pure maple syrup, smoked paprika and chili powder. Spread them out in a large rimmed cookie sheet and sprinkle with salt and pepper.
3. Roast in oven for 20 min or until they start to brown and caramelize.