Roasted Carrots Recipe
These roasted carrots get coated in a sticky peanut maple sauce with curry powder, Cajun seasoning, and crunchy peanut bits. Weeknight easy and holiday ready, boos!
Servings: 4 servings
Calories: 285kcal
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
Cooking time depends on the thickness of your carrots. The listed time does not include the optional 5 minutes for softer carrots or any extra roasting needed for thicker pieces.
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
Calories: 285kcal | Carbohydrates: 39g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Sodium: 1612mg | Potassium: 897mg | Fiber: 8g | Sugar: 24g | Vitamin A: 38085IU | Vitamin C: 14mg | Calcium: 109mg | Iron: 1mg