These sweet + spicy maple cinnamon roasted carrots are like the adult version of the brown sugar glazed carrots I grew up eating.
They’re a little sweet from a touch of maple syrup, warm and cozy from cinnamon and paprika, and a little (or a lot!) spicy from cayenne pepper.
Roasted in the oven until golden and sticky, these carrots might be my new favorite way to enjoy the humble (borderline boring?) carrot.
They’re the final side dish I’m sharing for Thanksgiving Week, and one of our new favorites to have with dinner. If your family likes a little spice in their lives, these would be a fun way to mix it up on Thanksgiving!
carrots are just the beginning
While I love roasted carrots, I don’t want to limit you to just carrots.
This same method + spice blend is welcome with just about any yellow, orange, or white winter veg.
Parsnips, sweet potatoes, butternut squash, golden beets, or celery root would all be lovely in place of the carrots here.
Or, mix up the autumn color palate with some purple carrots instead of orange!
My best advice: head to the farmer’s market and see what looks best, then go from there!
the simplest technique
If you haven’t already noticed, I’m alllll about keeping it as simple as possible for Thanksgiving Day. (And life in general if we’re being honest here).
I like to have a variety of recipes that can be made in advance, some that need stovetop space on the day of, and some that need oven space.
These carrots just need oven space, and require the simplest method to prepare them.
Ready?
Carrots get sliced (we buy local/organic and don’t bother peeling them!) and piled directly onto a sheet pan. Maple syrup, olive oil, and spices get added to the carrots.
Toss everything to combine.
Bake.
Done.
It really doesn’t get much better than this. Hearty seasonal veg, seasoned perfectly, cooked until tender, and piled high on your plate. Maybe next to a giant scoop of mashed potatoes?
Also worth noting: the spice level here is entirely up to you. As written, this recipe has just a hint of spice. Nothing to knock your socks off or scandalize your thanksgiving guests. It’s balanced well with the sweetness of the maple, but still has a noticeable little kick of heat. If you like things a little spicier, feel free to increase the cayenne pepper in the recipe to suit your tastebuds!
While I think they’re best fresh, we also happily ate these carrots leftover in the days following this photoshoot. Feel free to roast a day or two in advance if oven space is tight on thanksgiving day. Then, just give these a few minutes in an already-hot oven to heat through when you’re ready to eat!
I hope you love these spicy maple cinnamon roasted carrots!!
Stay tuned this week for three more brand new Thanksgiving recipes, as well as the Thanksgiving Recipe Roundup on Sunday, November 22!
As always, if you make this recipe, let me know how it turns out! Leave a comment below, or take a picture and tag me on Instagram so I can see all your Thanksgiving recipes in action!
Sweet + Spicy Maple Cinnamon Roasted Carrots
Ingredients
- 2 pounds carrots
- 2 Tablespoons olive oil
- 2 Tablespoons maple syrup
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cut the tops off the carrots, then slice diagonally into 1-inch pieces.
- Pile sliced carrots onto a sheet pan, add all remaining ingredients, and stir to combine.
- Spread carrots out in an even layer on the pan, and bake for 30-35 minutes, or until tender. Halfway through baking (about 15 minutes in) stir/flip the carrots to ensure even baking.
- Serve immediately. Store leftovers in the fridge for up to 5 days; reheat before serving.