Sweet roasted carrots

By Mary Berg
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  • 16–20 carrots*, peeled and trimmed
  • 3 sprigs fresh rosemary
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 3 tablespoons maple syrup
  • 6 tablespoons unsalted butter, melted
  • 1/2 orange, juiced
  • 1 tablespoon finely chopped parsley
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat your oven to 375ºF and place the carrots on a rimmed baking sheet or large casserole dish. Tuck in the sprigs of rosemary and set aside.
  2. In a small bowl, whisk together the cinnamon, brown sugar, maple syrup, and butter and pour over the carrots. Season with salt and a good amount of pepper and pour the orange juice over the carrots. Roast the carrots for 28 to 32 minutes or until a little golden and tender, tossing well about halfway through.
  3. Serve warm scattered with fresh parsley

*For this recipe, use carrots that you get in a bundle with the greens still attached as opposed to the ones in a bag. They are typically smaller, sweeter, and just look nicer.


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