Maple Ginger Glazed Carrots (Oven Roasted)

Name: Maple Ginger Glazed Carrots (Oven Roasted)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 lb. carrots; 2 Tbsp pure maple syrup (30g); 2 Tbsp brown sugar (24g); 1.5 Tbsp olive oil (22g); 1 Tbsp low-sodium soy sauce (15g); 2 cloves garlic; 2 tsp minced ginger; 1/4 tsp salt; 1/8 tsp black pepper; 1 Tbsp fresh parsley

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 servings
Calories
104 kcal
Course
Side Dish
Cuisine
International

Maple Ginger Glazed Carrots (Oven Roasted)

Heidi Hunt

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Perfectly sweet and and delicious these Maple Ginger Glazed Carrots will add a beautiful pop of color to your dinner table! They couldn’t be easier to come together and make a great side dish to just about anything!

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Ingredients

Servings

1 lb. carrots
2 Tbsp pure maple syrup (30g)
2 Tbsp brown sugar (24g)
1.5 Tbsp olive oil (22g)
1 Tbsp low-sodium soy sauce (15g)
2 cloves garlic minced
2 tsp minced ginger
1/4 tsp salt more to taste
1/8 tsp black pepper more to taste
1 Tbsp fresh parsley chopped

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Instructions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Wash your carrots and dry them well. The drier they are, the more the marinade will absorb into the carrots. Cut your carrots into fairly even size pieces (I cut mine at a diagonal) and place on the sheet pan.
In a small bowl combine the maple syrup, brown sugar, olive oil, soy sauce, garlic, ginger, salt and pepper.
Pour the marinade over the carrots and toss with your hands to evenly coat.
Bake for 30-35 minutes, or until the carrots are tender and roasted to your liking. You could even broil them for 1-2 minutes at the end.
Garnish with fresh parsley and freshly cracked black pepper to serve!

Equipments used:

Notes

To make gluten-free: use gluten-free soy sauce or coconut aminos.

Nutrition Information

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Serving 1/6 of sheet pan (50g) Calories 104kcal (5%) Carbohydrates 16g (5%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 0.5g (3%) Fiber 2.1g (8%) Sugar 7.5g (15%)