Maple-Glazed Carrots with Fresh Dill

Preperation time
10 m
Skills level

Serving size
8
Country of origin

Preparation time: 10 m
Cooking time: 45 m m
Servings: 8

Ingredients

  • 2 1/2 pounds of whole fresh carrots (stem on or off)
  • 1/4 cup sugar-free maple syrup or regular
  • 1/4 cup a good quality extra virgin olive oil + more for drizzling
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 2 teaspoons paprika (smoked or sweet) + more for topping
  • dash of red chili flakes
  • fresh dill sprigs
  • sea salt to taste
  • optional: chili powder
  • Tzatziki Recipe:
  • 1 cup Greek yogurt
  • 1/4 cup grated cucumber
  • 1/2 lemon squeezed, about 1 tablspoon
  • 1 garlic clove grated
  • 1 tablespoon chopped dill
  • Sea salt to taste
  • cheesecloth
Recipe Type:
Course:

These are a perfect side dish for any dinner and especially great for a more formal occasion or holiday. Fresh dill pairs really well with this dish. Make tzatziki to pair with these. These get beautifully caramelized in the oven, just be sure to use 2 baking sheets so they don’t steam. Here are the easy directions.

Preheat the oven to 425 degrees.

Wash and scrub the carrots, no need to peel them if they are organic. Otherwise, yes! Dry them thoroughly and set them aside. If you have the carrots that are fresh with the stem intact, trim them leaving only 2-inches of the stem intact for visual appeal. The greens may be used as a garnish, so wash and dry those.

Arrange the carrots horizontally on 2 parchment-lined baking sheets leaving enough space between them to perfectly caramelize.

Prepare the Mixture.

In a bowl, combine the maple syrup, olive oil, black pepper, onion powder, paprika (or smoked paprika), a dash of red chili flakes, 1-2 tablespoons chopped dill (reserve some for garnish) and mix. Pour the mixture over the carrots and toss with clean hands. It’s the best way to fully coat the carrots, albeit messy. Add another good dash of paprika (we like a lot and the smoked paprika is so good!), ground sea salt to taste, and a good drizzle of olive oil over the top of the carrots. If you prefer it spicy, feel free to add some chili powder as well or more red chili flakes.

Roast in the oven for 45 minutes, toss halfway through. Alternative pans from middle to upper rack, so the carrots cook evenly. Taste them after 45 minutes, if they are still a bit too crunchy for your liking, but have perfectly caramelize, turn the oven down to 400 degrees and continue to cook and additional 5 minutes.

In the meantime, prepare the tzatziki.

Grate the cucumber and strain through a cheesecloth to squeeze out the liquid. In a bowl, mix together all the ingredients and taste. In lieu of grated garlic you may use garlic powder. This is so good! And so easy. Chill until ready to serve with carrots.

It’s really important to taste any food you serve. You may feel that the carrots need more pepper, salt or onion. Let your palate be your guide.

Arrange the carrots artfully on an platter and add more chopped dill and use stems as garnish. Drizzle on the tzatziki or leave on the side.

Enjoy!