Maple Chipotle Roasted Carrots

This recipe is proof that vegetable side dishes don’t have to be boring. Or, to put it in other words, that there are tasty ways to prepare what could be a boring vegetable for a side dish.
Because let’s face it, sometimes carrots can be pretty mundane just plain on the side of your main dish.
Am I right?
Introducing Maple Chipotle Roasted Carrots.

This recipe is such a great way to jazz carrots up.
Few ingredients, a bowl, and a baking dish is all you need to make this yummy and delicious side dish.
Seriously people, these carrots are the BOMB: easy to make, sweet, savory, and spicy at the same time.
I’ve used this recipe many times, for company and family dinners as well and every single time everyone raved over them.

Carrots are tossed with minced chipotle peppers, maple syrup, sugar, and olive oil, then roasted in the oven until caramelized and tender.
So easy, so delicious.
The chipotle peppers add an amazing smoky flavor with just a little kick of heat, which is perfectly balanced by the sweetness of maple and sugar. Perfection.

I’ve made these Maple Chipotle Roasted Carrots with regular grocery store carrots and with sweet baby carrots from my local Farmer’s market and both attempts were delicious. Although I have to admit that my favorite is to use baby carrots. But it’s totally your call.

Maple Chipotle Roasted Carrots                                                                                                       Print this recipe!

Ingredients
Serves 4 as a side

12 carrots, peeled and halved or quartered crosswise if large
1 chipotle chiles in adobo sauce, minced (use 2 for a spicier experience)
1 tablespoon maple syrup
1 tablespoon brown sugar (I used coconut sugar)
2 ½ tablespoons olive oil
1 teaspoon salt
Ground black pepper to taste

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle,
In a small bowl whisk, chipotle chiles, maple syrup, sugar, and 2 tablespoons of olive oil.
Toss carrots and chipotle mixtures on a rimmed baking sheet.
Roast for 30 to 35 minutes, or until the carrots and crisp tender and browned.
Remove from the oven, sprinkle with salt and pepper, drizzle remaining ½ tablespoon of olive oil and serve.

Nutrition facts

One serving yields 178 calories, 9 grams of fat, 25 grams of carbs, and 2 grams of protein.