Roasted Carrots with Maple Cinnamon Butter
Bring both sweetness and spice to your festive table with vegan oven-roasted maple cinnamon butter carrots. Perfectly caramelised, these roasted carrots are roasted and coated in a maple cinnamon butter. It’s the perfect festive side dish for any roast, especially Christmas day – warm, sweet and so good you could eat a bowlful on their own. Importantly it’s also incredibly easy to prepare, and the maple and cinnamon really make the flavour of the carrots sing.
It’s so easy to get carrots wrong. They can be mushy or flavourless when you don’t get it right. The key here is slicing them lengthways to create a bigger surface area, which means caramelised edges! What I love about this recipe is it’s relatively effortless too, for how impressive they turn out.
This recipe will take you less than ten mins to prep making them an easy accompaniment to your favourite roast. In fact they go perfectly with my Vegan Nut Roast or Vegan Mushroom Wellington alongside my other festive sides; braised red cabbage, ultimate roast potatoes and roasted brussel sprouts with balsamic, pecans and cranberries.
What you need to make maple roasted carrots
- Carrots
- Maple syrup
- Cinnamon
- Pistachios
- Parsley
For the maple butter:
- Vegan butter
- Maple syrup
- Cinnamon
Substitution and Ingredient Notes
Carrots: Try and get carrots with carrot tops if you can because these add to the beauty in their presentation. Also cut lengthways as I think they look prettier this way too! Plus more surface area for carmelisation and maple butter.
Maple syrup: You can sub maple syrup for agave nectar if you prefer.
Pistachios: Pistachios look beautiful on top of the carrots to compliment their bright orange, but you can also use rouhgly chopped walnuts, pine nuts or pecans.
Parsley: You can also try sage, rosemary or thyme for something a little different.
Vegan Butter: My favourite brand is Naturli as it is cocnut oil based it has a delicious flavour.
How to make maple roasted carrots
First, preheat oven to 200°C (390°F). Add the carrots to a baking tray, drizzle in olive oil, maple syrup and scatter over cinnamon. Now season with salt and pepper.
Next, it’s time to mix everything together until evenly coated with oil and maple syrup. Pop in the oven and roast for 30-35 minutes. Then about halfway through, turn the carrots, to make sure they’re evenly cooked.
When the carrots are nearly done, you can start preparing your maple butter. Start by melting the butter, maple syrup and cinnamon in a pan over a low heat until completely melted.
Remove the carrots from the oven and serve up on your favourite platter or large plate. Drizzle over maple butter, chopped pistachios and a sprinkling of parsley and enjoy as a part of a festive spread!
Fancy more vegan festive recipes?
- Easy Vegan Nut Roast
- Roast Potatoes
- Vegan Mince Pies
- Roasted Brussels Sprouts with Balsamic, Pecans and Cranberries
Did you make this oven roasted maple cinnamon butter carrots recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.
Oven Roasted Maple Cinnamon Butter Carrots
Ingredients
- 1 tbsp olive oil
- 500 g carrots (about one large bunch, cut in half lengthways)
- 1/2 tbsp maple syrup
- 1 tsp cinnamon
- salt and pepper (to taste)
- 1 tbsp pistachios (roughly chopped)
- 1 tbsp parsley (roughly chopped)
Maple Butter
- 1 tbsp vegan butter
- 1/2 tbsp maple syrup
- 1 pinch cinnamon
Instructions
- Preheat oven to 200°C (390°F).
- Add the carrots to a baking tray, drizzle in olive oil, maple syrup and scatter over cinnamon. Season.
- Turn and mix everything together until evenly coated.
- Roast in oven for 30-35 minutes, turning once halfway.
- When the carrots are nearly done, prepare you maple butter. Melt the butter, maple syrup and cinnamon in a pan over a low heat until melted.
- Remove the baking tray from the oven and serve up on a platter or large plate. Drizzle over maple butter, chopped pistachios and a sprinkling of parsley.
Video
Notes
- The carrots work perfectly as a part of a roast dinner alongside my nut roast, carrots, parsnips, roast potatoes and brussel sprouts.
Nutrition
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One comment
Kate
I love carrots so this recipe is definitely for me! I made similar ones as an addition for my dinners or I eat raw carrots when I want a snack. It helps me to keep on a diet. What is more, there are many different varieties of carrots that taste a bit different but my favourite to eat it ‘olympus’. Have you heard about it? I buy its seeds on https://gardenseedsmarket.com/carrot-olympus-late-flakkee-variety.html and I grow it on my own so it is much more satisfying than when I buy it in a shop. Do you grow any veggetables on your own?