Maple Thyme Roasted Carrots with Toasted Seeds
Sweet roasted carrots tossed with maple syrup and fresh thyme, finished with a crunchy toasted seed topping for a delicious and easy side dish.
Ingredients
Check ingredients as you go.
- Main
- Topping
Let’s make it
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
Main
In a large bowl, toss the peeled and cut carrots with olive oil, maple syrup, fresh thyme leaves, salt, and black pepper until evenly coated.
Main
Spread the carrots in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, or until tender and caramelized, stirring once halfway through to ensure even cooking.
Topping
While the carrots roast, toast the pumpkin seeds and sunflower seeds in a dry skillet over medium heat for 4 to 5 minutes, stirring frequently until they start to brown and smell nutty.
Topping
Add the sesame seeds to the skillet with the other seeds and toast together for an additional 1 to 2 minutes until sesame seeds are aromatic and lightly browned. Remove from heat, season with salt to taste, and allow to cool slightly.
Main
Once the carrots are roasted, transfer them to a serving dish and sprinkle the toasted seed mixture evenly over the top. Serve warm as a side dish.
Tips & notes
For extra flavor, add a splash of lemon juice or sprinkle chopped fresh parsley before serving. You can substitute the seeds with your preferred mix, such as chopped walnuts or pecans, toasted lightly for crunch.
Saving it for later
Store leftover roasted carrots and toasted seeds separately in airtight containers in the refrigerator for up to 3 days. Toss seeds onto warmed carrots before serving again to retain crunch.
Reheating
Reheat roasted carrots in a preheated oven at 180°C (350°F) for 10 minutes or until warmed through. Avoid microwaving to keep carrots firm. Add toasted seeds after reheating to maintain their crispness.
