Roasting is one of my fave ways to cook carrots, boos. They get sweet with those browned edges, and they don’t need much help after that. But these roasted carrots are somethin else! I add curry powder, Cajun seasoning, and a sticky peanut maple sauce with crunchy peanut bits all through it. Y’all just need a sheet pan and a bowl to get them going. Make them for dinner during the week, then bring them right back out for Thanksgiving!
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How to Make Roasted Carrots
These step-by-step photos show how to make maple roasted carrots, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Roasted Carrots Recipe
1. Season and roast the carrots
Toss the carrots with oil, salt, pepper, curry powder, and Cajun seasoning on a lined sheet pan, then spread them in a single layer and roast until almost tender.
2. Whisk together the peanut maple sauce
While the carrots roast, whisk the crunchy PB, soy sauce, and maple syrup together in a small bowl until combined.
PRO TIP: Lay the carrots on a cutting board to peel. Hold the thick end and run a vegetable peeler down toward the tip, rotating as you go. Flip to peel the end you were holding. Much easier than chasing a slippery carrot around!
3. Coat the roasted carrots with peanut sauce
Toss the almost-tender carrots with the sauce, then return them to the oven until caramelized and coated in a thick, sticky glaze.
4. Finish with fresh cilantro
Transfer the carrots to a wide bowl or platter, scrape the sauce from the pan over the top, and toss with chopped cilantro before serving.
Full Roasted Carrots Recipe
Roasted Carrots Recipe
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Equipment
Ingredients
- 2 pounds carrots trimmed, peeled, and cut into 4-5 inch lengths
- 2 tablespoons neutral oil
- 1 ¾ teaspoon kosher salt
- ½ teaspoon coarse-ground black pepper
- 1 teaspoon curry powder
- ½ – 1 teaspoon no-salt Cajun seasoning depending on your heat preference
- 3 tablespoons crunchy peanut butter
- 1 ½ tablespoons light soy sauce
- ¼ cup maple syrup
- ¼ cup chopped cilantro
Instructions
- Preheat your oven to 400°F and place the oven rack in the top third position. Line a sheet pan with foil or parchment paper.
- Place the carrots on the lined sheet pan and toss with the oil, coating all the carrots. Season with salt, pepper, curry powder, and Cajun seasoning, tossing to coat completely. Arrange in a single layer
- Place the carrots in the oven and roast until mostly cooked through, about 10-12 minutes.
- Meanwhile, whisk the peanut butter, soy sauce, and maple syrup together in a small bowl.
- Once the carrots are almost finished cooking, remove them from the oven and toss with the peanut butter sauce. Return to the oven and continue cooking until the carrots are caramelized and the sauce has thickened, about 8-10 minutes. The cooked carrots should still hold their shape and have a bit of texture to them. If you prefer softer carrots, cook for an additional 5 minutes.
- Remove the carrots from the oven and serve them in a wide bowl or serving platter, making sure to get all the sauce from the pan. Toss with chopped cilantro and enjoy immediately.
Notes
How to Store
- Fridge: Store leftovers in an airtight container for up to 3-4 days.
- Freezer: Freeze in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the fridge, and reheat.
- Reheating: Warm in a skillet over low heat with a small splash of water to loosen the sauce, stirring gently until heated through. Microwave individual portions in short bursts, stirring between each.
Nutrition
Recipe Tips
- Choose firm carrots with similar thickness. Skip the skinny ones for this recipe, boos. They will soften and shrivel before the thicker pieces finish roasting.
- Keep the carrot pieces roughly the same size. Split any thick pieces lengthwise so they cook evenly.
- Check that Cajun seasoning label. My homemade Cajun blend is the perfect seasoning for roasted carrots, and it’s salt-free! If yours contains salt, cut back on the kosher salt listed in the recipe.
- Use a mild oil that handles the heat. Grapeseed, refined avocado, or refined olive oil are my faves. They let the peanut maple sauce really shine.
- Pierce the thickest carrot piece at the 10-minute mark. If it’s still hard, give it more time before adding the sauce. Check again after the second roast. It should be tender with a little resistance, not falling apart.
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Serving Ideas
- Fish Night: My maple glazed salmon, air fryer salmon, or blackened salmon would all be good with these.
- Roasted Meats: Serve your Cajun roasted carrots with lemon roasted chicken, prosciutto-wrapped beef roast, prime rib, or any roasted protein.
- The Holiday Table: These maple roasted carrots fit right in with fried turkey, honey glazed ham, and cornbread dressing.
- Round Out Your Plate: Add garlic mashed potatoes, Southern green beans, or dirty greens. My pick is the mash so I can scoop up any peanut maple sauce left on the plate!
Recipe Help
The carrots probably needed more time before you added the glaze. Move the pan to the middle rack, loosely cover with foil, and keep cooking, checking often. Next time, make sure the carrots are almost tender before coating them.
Cold peanut butter can be stiff, boo. Warm it gently in the microwave for a few seconds, then whisk in the maple syrup and soy sauce. If you’re using natural peanut butter, stir the oil back into the jar thoroughly before measuring.
Sure can boo! Peel and cut the carrots a day ahead and refrigerate them in an airtight container. Mix the sauce and refrigerate it separately. When you’re ready to cook, pat the carrots dry and let the sauce sit out briefly so it’s easier to stir.
Yep! Double all the ingredients and divide the carrots between two sheet pans. Rotate the pans and swap their rack positions during roasting so both batches cook evenly. They could need a lil extra time with two pans in the oven, so check the carrots themselves.
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