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 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
- 2-3 tablespoons 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
- 2-3 tablespoons 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.
Line a sheet pan with parchment paper. Pour the carrot mixture and all the juice onto the sheet and spread out evenly. Sprinkle with extra cinnamon if desired. Bake 20-25 minutes or until completely fork tender. Your oven may take longer. 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!