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.
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:
- Preheat oven to 425 degrees.
- 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.
- Roast in oven for 20 min or until they start to brown and caramelize.
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