Maple + Rosemary Roasted Carrots

Maple + Rosemary Roasted Carrots

Roasted vegetables are a staple part of our weekly meals. We typically stick to just olive oil, salt & pepper for the seasonings, but the rosemary and maple syrup give these carrots an extra boost of flavor. We paired them with sauteed kale and a slow roasted pork shoulder. These maple + rosemary roasted carrots would make the perfect side dish for Thanksgiving.

Prep Time: 5 Minutes        Cook Time: 15 minutes


  • 1 bag of organic carrots
  • 2 tablespoons of olive oil
  • 1 tablespoon of 100% Grade-A pure maple syrup
  • 2 stocks of rosemary
  • Salt & Pepper


  1. Pre-heat oven to 450 degrees.
  2. Wash and peel the carrots.
  3. Cut off the tops and ends and chop into pieces that are 3-inches long.
  4. In a large mixing bowl, place carrots, olive oil, maple syrup, rosemary, salt & pepper. Mix well.
  5. Cover a baking sheet with foil and spread carrots evenly across the pan.
  6. Bake for 12-15 minutes until carrots are tender and slightly charred.
  7. Garnish with fresh rosemary before serving.