Roasted Carrots with a maple glaze, spiced up with coriander and topped off with pomegranate seeds.
These are gonna be a hit at your dinner table!
We struggle with variety when it comes to side dishes at dinner time. We usually have a starch (rice or potatoes) and then a vegetable. Our vegetable sides have been lacking in creativity, so I decided to step outside the box. Our normal, and I’m ashamed to say is roasted broccoli (olive oil, salt, pepper, and garlic) or a steam bag of brussel sprouts (because Zack and the girls love them). I don’t eat either of those so I hardly ever get a vegetable, unless we have Soy Free Beef and Broccoli, because I will eat the broccoli in that dish since it’s covered in a sauce. I have been pinning over on Pinterest like crazy all sorts of vegetable sides that look not boring and tasty. These carrots came up one day and I thought, I love carrots so I’m gonna try this. They are so easy, although next time I think I’ll skip one prep step and just buy baby carrots and slice those in half length-wise.
I wasn’t the only one that loved eating these, and was kind of sad that I had halved the recipe. I always half vegetable recipes the first round because I hate waste, and what if we don’t like it? Although who wouldn’t love a carrot that has been slow roasted with maple syrup?! Exactly.
These roasted carrots will pair perfectly with just about any meat that you put them with, and I think that they would make a great accompaniment to the holiday dinner!
- 2 pounds baby carrots cut in half length-wise
- 2 tablespoon olive oil
- 1 tablespoon maple syrup
- 2 tablespoons honey
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sesame seeds
- 1 tablespoon fresh thyme leaves
- 1 cup pomegranate seeds
Preheat oven to 450 degrees and line a baking sheet with parchment paper.
Place sliced carrots, 1/2 cup of the pomegranate seeds, and fresh thyme leaves on the baking sheet.
Drizzle the olive oil, maple syrup, honey, salt, pepper, thyme, and coriander over the top, and toss to coat.
Roast in the oven for 15 minutes, remove and flip.
Roast for an additional 15 to 20 minutes, until the carrots are fork tender.
Remove from the oven, sprinkle the additional 1/2 cup pomegranate seeds and sesame seeds on top, and serve.