A colorful sweet and spicy side - Spicy Maple Roasted Carrots require only 5 minutes of prep and will be on the table in less than 1 hour.
Look at those colors!
Today I have a delicious side dish to share with family and friends this Thanksgiving.
Traditional Thanksgiving food may be packed full of flavor, but lacking in color. Turkey, gravy, mashed potatoes, stuffing, everything is just so ... beige (well with the exception of cranberry sauce if thats what you are into).
Every Thanksgiving dish needs a pop color. My favorite veggies for sprucing up my plate are roasted brussels sprouts, candied yams, and these Spicy Maple Roasted Carrots!
You guys are going to love these! I ate the whole tray all by myself because they are ADDICTING.
The carrots are coated in a spice mixture consisting of garlic, chili powder, paprika, cumin, and maple syrup. Then roasted until tender and oh so perfect. If you can find rainbow carrots, I highly recommend using them! I absolutely love all the fall feels rainbow carrots bring to the table. If you can't find rainbow carrots, you can use all orange ones instead.
So, serve these up on turkey day alongside some mashed potatoes and gravy. Or, just make them for as a delicious side dish to go along your dinner this week.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Spicy Maple Roasted Carrots
- 2 lbs rainbow carrots
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. paprika
- ½ tsp. red pepper flakes
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- ⅓ cup maple syrup
- salt and pepper to taste
- Preheat oven to 375 degrees F.
- In a small bowl, combine chili powder, cumin, garlic powder, paprika, red pepper flakes, salt, and pepper. Stir in vinegar, maple syrup, and olive oil.
- Arrange carrots on a baking sheet in a single layer. Drizzle spice/maple syrup mixture over carrots and toss to coat.
- Bake 35-40 minutes, or until carrots are fork tender. Serve immediately.