Imagine transforming humble baby carrots into a culinary masterpiece that's not just delicious, but also completely vegan and gluten-free! This Spiced Maple Roasted Baby Carrots recipe is about to become your new secret weapon in the kitchen - a dish so tantalizing it will make even vegetable skeptics come back for seconds. With a perfect balance of sweet maple syrup, warm spices, and a crunchy coconut topping, these carrots are more than just a side dish - they're a flavor adventure waiting to happen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 pound baby carrots
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and pat dry the baby carrots thoroughly. If carrots are not pre-trimmed, remove any green tops and ensure they are uniform in size for even roasting.
- In a large mixing bowl, combine maple syrup, ground cinnamon, nutmeg, and salt. Whisk these ingredients together until well blended and create a smooth spice mixture.
- Add the baby carrots to the spice mixture, gently tossing to ensure each carrot is evenly coated with the maple and spice blend. Use a spatula or your hands to ensure complete coverage.
- Spread the seasoned carrots in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 15-20 minutes, turning the carrots halfway through cooking to ensure even browning.
- While carrots are roasting, toast the unsweetened shredded coconut in a dry skillet over medium heat. Stir constantly until the coconut turns golden brown and becomes fragrant, approximately 3-4 minutes. Be careful not to burn.
- Remove carrots from the oven when they are tender and slightly caramelized with golden edges. The maple syrup will have created a beautiful glaze.
- Transfer roasted carrots to a serving dish and immediately sprinkle with the toasted coconut, allowing the warmth of the carrots to release the coconut's aromatic oils.
- Serve immediately while warm, garnishing with additional fresh herbs like thyme or parsley if desired.
Tips
- Choose uniform-sized baby carrots for even roasting
- Use parchment paper to prevent sticking and make cleanup a breeze
- Don't overcrowd the baking sheet - give your carrots space to caramelize
- Watch coconut toasting carefully - it can burn quickly
- For extra flavor, try using fresh, high-quality maple syrup
- Experiment with additional spices like ginger or cardamom for variation
- Serve immediately to enjoy the maximum crunch of toasted coconut
- Consider using organic carrots for the best natural sweetness
- Adjust roasting time based on your oven's specific temperature
- Let carrots rest for a few minutes after roasting to develop deeper flavors
Nutrition Facts
Calories: 100kcal
Carbohydrates: 15g
Protein: 2g
Fat: 4g
Saturated Fat: 3g
Cholesterol: 0mg
