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Overhead image of a plate of maple roasted carrots topped with vegan feta and carrot top chimichurri.

Maple Glazed Roasted Carrots with Carrot Greens Chimichurri

Print Recipe
These perfectly caramelized maple roasted carrots are topped with a bright, garlicky chimichurri made from the carrot tops themselves. The recipe really takes advantage of the whole carrot. Waste not!
Course Sauces, Sides
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 380
Author Jessica Hylton

Ingredients

Carrot Greens Chimichurri

  • 3 cups carrot greens washed, dried and finely chopped (feel free to sub equal parts parsley and cilantro), 90g
  • 1/2 cup olive oil 120ml
  • 1/4 teaspoon red pepper flakes 0.5g
  • 1/3 cup red onions finely chopped, 50g
  • 3 cloves garlic minced, 9g
  • Freshly ground sea salt and black pepper to taste
  • 2 tablespoons white wine vinegar or any vinegar, 30ml
  • 1 1/2 tablespoons freshly squeezed lime juice 22ml

Maple Garlic Roasted Carrots

  • 3 cloves garlic sliced, 9g, or 1 teaspoon garlic powder, 3g
  • 1 tablespoon coconut oil 14g, or olive oil, 15ml
  • 1 tablespoon maple syrup or agave, 15ml
  • 3 sprigs thyme chopped, or 1 teaspoon dried thyme, 1g
  • Freshly ground sea salt and black pepper to taste
  • 1 teaspoon smoked paprika 2g
  • 1 pound carrots washed, dried and cut in half, 454g
  • For topping: vegan feta and chopped parsley if not using the chimichurri

Instructions

Carrot Green Chimichurri

  • Mix all the ingredients together in a bowl and set aside to allow the flavours to marry.

Maple Garlic Roasted Carrots

  • Preheat oven to 425℉/218℃. Line a baking sheet with a silicone mat or greased foil. Set aside.
  • In a bowl, mix all the ingredients together except the carrots. Add the carrots and mix the ingredients into the carrots by rubbing them in.
  • Place the carrots on baking sheet and top with any of the seasonings still left back in the bowl.
  • Roast for 15-18 minutes in the oven, watching to ensure they don't burn.
  • Remove and allow to cool slightly. Season with salt if necessary.
  • Top with the chimichurri. Or top with vegan feta and chopped parsley. Enjoy!

Video

Notes

  • Prevent steaming. Dry the carrots well and really spread them out on the sheet pan so they roast, rather than steam.
  • Keep an eye on things. The natural sugars in the maple syrup can cause the carrots to brown quickly. So keep an eye on them and tent with aluminium foil if needed.
  • Give it time. Make the chimichurri as far in advance as possible (up to 24 hours). The flavours deepen as the sauce sits.
  • Storage. Seal fully cooled roasted carrots in one airtight container and the chimichurri in another. Both will keep in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat the carrots, bake (covered) for 10 minutes at 350°F (180°C). No need to reheat the sauce; just spoon it over the warm carrots before serving.

Nutrition

Serving: 1serving (with chimichurri) | Calories: 380kcal | Carbohydrates: 24g | Protein: 4g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 229mg | Potassium: 440mg | Fiber: 4g | Sugar: 9g | Vitamin A: 19267IU | Vitamin C: 48mg | Calcium: 213mg | Iron: 5mg