Maple Cinnamon Carrots

Erin Grunstein Erin Grunstein
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This is a quick and delicious side dish – perfect for a Shabbat or weeknight meal.

50m 6
Easy Vegetarian Vegan Pescatarian Gluten Free Low Fat Low Carb Paleo Passover Parve

Directions

Prepare the Carrots

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Spray a baking sheet with non stick cooking spray.

  3. Mix together maple syrup, oil, cinnamon and sea salt.

  4. Coat carrots with maple mixture and spread evenly on pan.

  5. Bake for about 40-50 minutes (depending on carrot thickness), turning halfway through. Carrots should easily pierce with a fork when done.

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3 Comments

Bayla Meltzer •

This was horrible! Too salty, too oily, too cinnamon-y.

Rivka •

These were a delicious, super easy side dish!
The coating was enough only for a very thin layer on all the (10) carrots, however, after they were cooked, there was a lot of liquid that pour over them all.
Also, on a side note, I replaced the maple syrup for silan, and it worked great.

Rachel •

Maple Cinnamon Carrots how do I get a soft inside and a charred outside?
Mine came out really hard....

Raquel Malul Kosher.com Team •
Reply to Rachel

The key to roasting carrots is doing it for a long time. Carrots always need longer than you'll think and I would just keep them in the oven until they are the consistency that you like.