My dad’s side of the family always cooks carrots in style for most holidays. One year, I hosted Thanksgiving and when I felt obligated to serve some kind of cooked carrots, I indulged in steamed baby carrots.
This recipe was an accidental success thanks to two things: my kids want to “help” cook and a bunch of extras on the table.
I keep my small children’s cutlery in the kitchen. They are not strong enough to damage fingers and are great for letting kids cut vegetables. When my kids were really young they were able to really help and it kept them busy while I was cooking. I usually cook a few meals a week that allow them to help cut so they can get involved.
Now that my kids are older and have taken cooking lessons, they can make most of the food themselves!
How the Roasted Carrots were born
While I was busy making sweet potatoes, turkey, mashed potatoes, etc., the kids asked to help. So I got out the slicer and bag of carrots. Ten minutes later, my kids chopped up five pounds of carrots for me to make a snack.
There was gravy simmering in the pot, maple syrup left over from pecan pie, and fresh tarragon from the turkey so this recipe was born. Everyone loved this easy recipe for oven-roasted carrots. It makes a great side dish for special holidays like Thanksgiving or Easter, but it’s enough for a weeknight dinner.
Making Roasted Vegetables
Roasted vegetables are easy to make and a delicious way to get nutrition. I’ll usually toss the veggies and protein in a sheet pan so you have one easy pan. Paper towels make cleaning even easier! Brussels sprouts and root vegetables both work well in baking. You can use fresh herbs such as fresh parsley or chives for flavor, but dried herbs such as chives and garlic powder work just as well.
Some recipes call for adding refined or brown sugar but it’s not really necessary. Baking cream makes the sugar in the vegetables a tasty side dish. I love using maple syrup to add more flavor and complement the natural sweetness of carrots. You can even use a tablespoon of honey instead of honey roasted carrots.
I used regular orange carrots but rainbow carrots or even baby carrots would work.
Roasted Maple Tarragon Carrots
This easy recipe is sure to be a holiday favorite! They also make a great weeknight side dish.
- 6-8 carrots (whole or chopped)
- 1½ TBSP melted butter (or coconut oil, or extra virgin olive oil)
- ½ TBSP maple syrup
- 1 tsp fresh tarragon (chopped, or ½ tsp dried)
- 1 tsp sea salt
- ½ tsp black pepper
-
Preheat the oven to 400°F
-
Peel the carrot. Keep carrots whole or cut them in half lengthwise and place them on a baking sheet or large baking sheet in one layer.
-
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 to coat.
-
Bake for 15 to 25 minutes, or until fork-tender and caramelized but not risen. Roasting time will depend on the size of your carrots.
-
Remove from oven, taste, and garnish with tarragon.
Nutrition Facts
Roasted Maple Tarragon Carrots
Amount per serving (1 serving)
Calories 84
Calories from Fat 45
% Daily Value*
Fat 5g8%
3 g saturated fat19%
Fat 0.2g
Polyunsaturated fat 0.3g
Monounsaturated fat 1g
Cholesterol 11 mg4%
Sodium 679 mg30%
Potassium 318 mg9%
Carbohydrates 11 g4%
Fiber 3g13%
Sugar 6g7%
Protein 1g2%
Vitamin A 15440IU309%
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. Return to oven or air fryer.
Cooked carrots
If you don’t want to roast carrots another option is to steam them. I combine the ingredients in a small saucepan and cook until the carrots are soft. Here’s how to make the steam version
Contents:
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 it below!