Tarragon Maple Roasted Carrots

My dad’s side of the family always includes some form of cooked carrots during holiday celebrations. When I once hosted Thanksgiving, I felt I needed to serve cooked carrots but found the steamed baby carrots a bit dull.

This recipe turned out to be an accidental hit, thanks to two factors: my kids wanting to assist in the kitchen and numerous extra ingredients at hand.

In my kitchen, I keep crinkle cutters for my little ones. They are safe for fingers and perfect for letting kids chop vegetables. When my children were younger, they genuinely helped with chopping, keeping them engaged while I cooked. I often prepared meals where they could assist, making chopping a fun, inclusive activity.

Now that my kids are older and have had some cooking lessons, they can handle cooking most meals on their own!

The Birth of These Roasted Carrots

When I was occupied with preparing sweet potatoes, turkey, mashed potatoes, and more, my kids offered to help. So, I handed them a crinkle cutter and a bag of carrots. In just ten minutes, they had sliced five pounds of carrots into crinkle shapes, prompting me to come up with a tasty recipe.

There was broth simmering on the stove, leftover maple syrup from pie-making, and fresh tarragon from the turkey, all of which culminated in this recipe. This simple, oven-roasted carrots recipe was a hit. It’s perfect as a side dish for festive occasions like Thanksgiving or Easter but is easy enough for a regular weeknight dinner.

Preparing Roasted Vegetables

Roasting vegetables is an easy and delicious way to incorporate more nutrients. I often use a sheet pan to roast veggies alongside protein for a convenient, one-pan meal. Parchment paper makes cleanup a breeze. Vegetables like Brussels sprouts or root veggies roast beautifully. You can season them with fresh herbs like thyme or parsley, but dried herbs such as cumin and garlic powder also work well.

Some recipes suggest adding refined or brown sugar, but it isn’t necessary. Roasting naturally caramelizes the sugars in vegetables, creating a flavorful side dish. I enjoy enhancing the natural sweetness of carrots with maple syrup, but honey is a great alternative for a honey-roasted version.

Regular orange carrots were my choice, though rainbow or baby carrots would also be suitable.

Maple Tarragon Roasted Carrots

This straightforward recipe is bound to please a crowd during holidays and is also excellent as a quick weeknight side dish.

Ingredients:

6-8 carrots (whole or sliced)
1½ TBSP melted butter (or coconut oil, or extra virgin olive oil)
½ TBSP maple syrup
1 tsp fresh tarragon (chopped, or ½ tsp dried)
1 tsp sea salt
½ tsp black pepper

Instructions:

Preheat the oven to 400°F.
Peel the carrots. You can leave them whole or slice them in half lengthwise. Place them on a large baking sheet in a single layer.
In a small bowl, mix your choice of oil, maple syrup, and fresh or dried tarragon. Toss the carrots in this mixture or brush it over them to coat.
Roast the carrots for 15 to 25 minutes until they are fork-tender and caramelized but not mushy. Roasting time will vary based on the carrot size.
Once roasted, remove from the oven, season according to taste, and garnish with tarragon.

Nutrition Facts:
Maple Tarragon Roasted Carrots

Amount Per Serving (1 serving)

Calories: 84
Calories from Fat: 45
Fat: 5g (8%)
- Saturated Fat: 3g (19%)
- Trans Fat: 0.2g
- Polyunsaturated Fat: 0.3g
- Monounsaturated Fat: 1g
Cholesterol: 11mg (4%)
Sodium: 679mg (30%)
Potassium: 318mg (9%)
Carbohydrates: 11g (4%)
- Fiber: 3g (13%)
- Sugar: 6g (7%)
Protein: 1g (2%)
Vitamin A: 15440IU (309%)
Vitamin C: 6mg (7%)
Calcium: 41mg (4%)
Iron: 0.5mg (3%)

Store leftovers in an airtight container in the fridge. Reheat in the oven or air fryer.

Steamed Carrots

For those who prefer not to roast, steaming is another option. Combine the ingredients with some broth and simmer until the carrots are tender, taking about 10-15 minutes.

Ingredients: