Maple Roasted Carrots


  • 2 lbs whole carrots
  • 2 tbsp butter or ghee
  • 2 tbsp maple syrup
  • 1 tbsp coconut aminos*
  • 1 tbsp dijon mustard
  • 1 tsp dried thyme
  • 1/2 tsp dried dill
  • 1/2 tsp garlic powder
  • 1 tbsp fresh thyme for garnish
  • 1 tbsp fresh parsley for garnish
  • 1 tsp crushed red pepper (optional)


  1. Preheat the oven to 400 degrees. Line a baking sheet with foil, or lightly grease with cooking spray.

  2. Prepare the carrots: peel each carrot, and slice in half vertically if the carrots are extra thick. Place on the baking sheet.

  3. In a small bowl, melt the butter or ghee. Whisk in maple syrup, dijon mustard, coconut aminos, dried thyme, dried dill, and garlic powder. Spoon the mixture all over the carrots, reserving a few tablespoons for serving. Transfer the pan to the oven.

  4. Bake for 35-40 minutes. If using thinner carrots, they may be ready at the 30 minute mark. Remove from oven when the carrots look slightly caramalized.

  5. Pour remaining sauce on the carrots. Top with fresh herbs and crushed red pepper. Serve warm.

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