Learn how to make the most delicious Oil-free Maple Roasted Carrots without any oil! These are sweet, spiced and delicious!
What could taste better and SMELL better than cinnamon and maple?? How about cinnamon, maple and a hint of sweet or smoked paprika smothered all over carrots! Whether you want sweet maple roasted carrots or smoky maple roasted carrots, choose your paprika of your liking.
These Oil-free Maple Roasted Carrots are so easy to prepare and taste delicious…just like candy. To be honest though, I don’t know which I like better…the taste or the smell. They smell that good. I had to double check I was in my house and not at Cinnabon in the mall!
You will only need 4 main ingredients (+salt & water) to make these Maple Roasted Carrots:
- 1 16 oz bag organic baby carrots
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sweet paprika
- 1/2 teaspoon fine sea salt
- 1 tablespoon water
- 1/4 cup pure maple syrup
Maple Roasted Carrots
Ingredients
- One 16 oz bag organic baby carrots
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sweet or smoked paprika
- 1/2 teaspoon fine sea salt
- 1 tablespoon water
- 1/4 cup 80gpure maple syrup
Instructions
- Preheat oven to 400°F.
- Mix all the ingredients, except the carrots, in a bowl with a spoon. Now toss the carrots in the bowl and coat them evenly. Alternatively, you can toss them in a large ziplock bag.
- Line a 9x13 glass baking dish with parchment paper that goes up the sides so the marinade doesn't leak out from the paper.
- Pour the carrot mixture and all the juice onto the dish and spread out the carrots evenly, making sure each is flat and not overlapping each other. Sprinkle with extra cinnamon if desired. Bake 25-30 minutes or until completely fork tender. Different ovens can vary in the cooking time.
- The juice will thicken and caramelize like candy. Your house will smell like Cinnabon!!
I have made a similar recipe like this tasty one & it was great!
Yours is oozing deliciousness! MMMM!
This looks wonderful! Can the recipe be made ahead and reheated the next day?
Yes, I definitely think that should be fine!
I was going to try these this evening but the recipe is missing!? 🙁 I love your recipes and would love to see this one!
Sorry Danielle, I switched to a new recipe card plugin and a few got lost in the transition! It’s back up there now! Let me know after you make them 🙂
Thank you so much for getting back to me and restoring the recipe. I did make them that night, and basically did what you wrote, even though I couldn’t see the recipe! I baked them a little longer as when I checked them at about 25 minutes they were pretty juicy, so I baked them for about 35 minutes. I think I had my oven a little lower, at about 350F. My hubby and I both liked them a lot! I think I might try it again, subbing applesauce for the maple syrup and whiz the sauce ingredients in the blender for a few seconds to make the applesauce smooth. I loved the cinnamon taste.
On another, completely unrelated note, I would LOOOVVVVEEE to get the 2-layer variation of your beautiful wedding cake if at all possible. Ever since we went WFPB I’ve been on the hunt for a good birthday/anniversary/holiday vanilla cake, and I’m sure yours does taste great since it’s from you. I appreciate all your recipes.
Oh, p.s., I will be making these for Thanksgiving… Thanksgiving plans can never be made too early. 🙂
Hi Danielle! I’m so glad you and your hubby liked the carrots! Can you please email me at thevegan8@yahoo.com and I will email you over the cake recipe!
These carrots are so yummy! Thank you!
Made these and served on top of a green salad with with a tahini dressing. So good.