My dad\u2019s side of the family always has cooked carrots in some form for most holidays. One year, I hosted Thanksgiving <\/a>and while I felt obligated to serve some form of cooked carrots, I was bored with steamed baby carrots.<\/p>\n This recipe was an accidental success thanks to two things: my kids wanting to \u201chelp\u201d cook and a bunch of extra ingredients on the counter.<\/p>\n I keep crinkle cutters <\/a>for my little kids in the kitchen. They aren\u2019t sharp enough to damage fingers and they\u2019re perfect for letting kids chop veggies. When my kids were really little they were able to actually help and it kept them busy while I cooked. I usually cooked a few meals a week that let them help chop just so they could be involved.<\/p>\n And now that my kids are older and have had some cooking lessons,<\/a> they can make most of the meals themselves!<\/p>\n While I was busy with the sweet potatoes<\/a>, turkey, mashed potatoes, etc., the kids asked to help. So I pulled out the crinkle cutter and a bag of carrots. Ten minutes later, my kids had cut five pounds of carrots into crinkle slices so I had to find a yummy recipe to make with them.<\/p>\n There was broth simmering in a pot, maple syrup left over from the pecan pie, and fresh tarragon from the turkey so this recipe was born. Everyone loved this easy recipe for oven roasted carrots. It makes a great side dish for special holidays like Thanksgiving or Easter, but it\u2019s simple enough for a weeknight dinner.<\/p>\n Roasted vegetables are easy to make and a delicious way to get nutrition in. I\u2019ll often throw some veggies and protein on a sheet pan for an easy one pan meal<\/a>. Parchment paper makes for even easier clean up! Brussels sprouts and root vegetables both work well for roasting. You can use fresh herbs like fresh thyme or fresh parsley for seasoning, but dried herbs like cumin and garlic powder work too.<\/p>\n Some recipes call for adding refined or brown sugar but it\u2019s not really necessary. Roasting caramelizes the sugars in vegetables for a flavorful side dish. I like using maple syrup to add some more flavor and complement the natural sweetness of the carrots. You could even use one tablespoon honey instead for a honey roasted carrots version.<\/p>\n I used regular orange carrots but rainbow carrots or even baby carrots will work.<\/p>\n \tHow These Roasted Carrots Were Born<\/h2>\n
Making Roasted Veggies<\/h3>\n
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Maple Tarragon Roasted Carrots<\/h2>\n