My dad’s side of the family has always cooked carrots in some form for most holidays. One year, I hosted a Thanksgiving party, and I felt obligated to serve some form of cooked carrots, but steamed baby carrots were boring.
This recipe is an accidental success thanks to two things. It’s kids wanting to ‘help’ with the cooking and extra ingredients on the counter.
I keep going crinkle cutter For little ones in the kitchen. It’s not sharp enough to hurt fingers and is perfect for kids to cut vegetables. When my kids were really young they could actually help and keep them busy while I cooked. I usually cook a few meals a week to help keep them involved.
And now my kids are a little older, cooking classes, They can make most of their meals themselves!
How did roasted carrots come about?
While we were busy eating sweet potatoes, turkey, and mashed potatoes, the kids asked us to help them. So I took out a crinkle cutter and a bag of carrots. Ten minutes later, my kids had cut five pounds of carrots into crinkly pieces, so I had to find a delicious recipe to make with them.
This recipe was created by combining the broth boiling in a pot, the maple syrup left over from the pecan pie, and the fresh tarragon from the turkey. 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 simple enough for a weeknight dinner.
Making Roasted Vegetables
Roasted vegetables are an easy to make and delicious way to get nutrition. I will often spread vegetables and proteins on a sheet pan for an easy one-pan meal. Parchment paper makes cleanup easier! Both Brussels sprouts and root vegetables are suitable for roasting. Fresh herbs such as fresh thyme or fresh parsley can be used as a seasoning, but dried herbs such as cumin and garlic powder also work.
Some recipes call for adding refined or brown sugar, but it’s not necessary. Roasting caramelizes the vegetables’ sugars, making them a delicious side dish. I like to use maple syrup to add more flavor and complement the natural sweetness of the carrots. You can also use a tablespoon of honey instead of the honey roasted carrot version.
I used regular orange carrots, but rainbow carrots or baby carrots will work too.
Maple Tarragon Roasted Carrots
This easy recipe will delight a crowd during the holidays! It also makes a great weeknight side dish.
- 6-8 carrots (whole or sliced)
- 1½ TBSP melted butter (or coconut oil or extra virgin olive oil)
- ½ TBSP maple syrup
- 1 teaspoon fresh tarragon (chopped or ½ teaspoon dried)
- 1 teaspoon sea salt
- ½ teaspoon pepper
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Preheat oven to 400°F
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Peel the carrots. Store the carrots whole or cut them in half lengthwise and place them in a single layer on a large baking sheet or sheet pan.
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Mix your oil of choice, maple syrup, fresh or dried tarragon together in a small bowl. Toss carrots into mixture or brush to coat.
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Bake for 15 to 25 minutes, or until fork tender and caramelized but not mushy. Roasting time will vary depending on the size of the carrots.
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Remove from the oven, season to taste and garnish with tarragon.
Nutrition Facts
Maple Tarragon Roasted Carrots
Amount per serving (per serving)
calorie 84
calories from fat 45
% Daily Value*
province 5g8%
3g saturated fat19%
Trans fat 0.2g
Polyunsaturated fat 0.3g
1g monounsaturated fat
cholesterol 11mg4%
sodium 679mg30%
potassium 318mg9%
carbohydrate 11g4%
3g fiber13%
6g sugar7%
protein 1g2%
Vitamin A 15440IU309%
Vitamin C 6 mg7%
calcium 41mg4%
steel 0.5 mg3%
*Percent Daily Values are based on a 2000 calorie diet.
Store leftover food in an airtight container in the refrigerator. Reheat in the oven or air fryer.
steamed carrots
If you don’t want to roast your carrots, another option is to steam them. Mix the ingredients with a little broth and simmer until the carrots are soft. Here’s how to make the steamed version:
ingredient:
Place all ingredients in a large pan and simmer until carrots are soft, about 10 to 15 minutes.
What’s your favorite way to eat carrots? Share below!
