There can often be a great divide in my house over the humble carrot.
I love them…but some family members only seem to want eat them raw on a veggie tray!
So every now and then, I take it as a personal challenge to change that perception.And after years of trial and error, I’ve finally done it! I first made this to serve with Shepherd’s Pie. They were such a hit, I’ve been making them ever since! A drizzle of maple syrup, some freshly grated ginger, and into the oven they go.
Maple Ginger Roasted Carrots
Ingredients
- 1 lb carrots peeled and cut into sticks
- 1-2 tbsp olive oil
- 2 tbsp maple syrup
- 2 tsp fresh grated ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
Let’s Cook!
- Preheat oven to 425°F. (High heat = those golden, caramelized edges we’re looking for.)
- In a large bowl, toss the carrots with olive oil, maple syrup, grated ginger, salt, and pepper.
- Spread them out on a sheet pan in a single layer. (Give them space: crowding leads to steaming instead of roasting.)
- Roast for 20–30 minutes, flipping halfway through, until tender and caramelized.
- Finish with fresh parsley or an extra tiny drizzle of maple syrup if you want that glossy, just-right finish.
Notes
- No fresh ginger? Ground works in a pinch—just use less.
- A splash of apple cider vinegar at the end brightens everything up.
They’re sweet, a little savory, just warm enough from the ginger, and those caramelized edges really are the best part.
They’re the kind of side that works just as well on a holiday table as it does on a weeknight dinner—especially when you’re serving something rich and need a little brightness on the side.
Eat well friends!
Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious. I’d love to have you join me there!
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