Caramelised tray-baked rosemary carrots

Caramelised tray-baked rosemary carrots: simple roasted veg with carrots, olive oil, maple syrup, lemon, garlic and rosemary.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 180 kcal per serving
• Protein: 3 g
• Fat: 9 g
• Carbs: 22 g

Ingredients

• 600 g carrots
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 2 garlic cloves
• 3 sprigs of rosemary
• 1 tsp sea salt
• 1 pinch of pepper

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper. Wash and trim the carrots and halve them lengthways.
2. Lay the carrots on the tray, spaced a little apart. Stir the olive oil, maple syrup and lemon juice together to make a marinade.
3. Pour the marinade over the carrots and toss them well. Scatter the rosemary and lightly crushed garlic evenly around them.
4. Bake the carrots at 200 °C for 20–25 min, until soft and lightly caramelised at the edges. Make sure they don't overlap, so they roast rather than steam.
5. Take the tray out of the oven and season with sea salt and pepper. If you like, spread a little of the soft garlic over the carrots.
6. Serve the rosemary carrots warm straight from the tray, or as a side with baked potatoes, fish or pulses.

Good to know

Sometimes the simplest oven dishes are the best. These carrots turn golden brown outside and tender inside, and they go with almost any meal.

Swaps

Maple syrup → date syrup (unrefined sweetness, also contains some minerals); lemon → orange juice (milder acidity and a little more natural fruit sugar); rosemary → thyme (similarly savoury, slightly more delicate); olive oil → avocado oil (heat-stable, mainly monounsaturated fats)

Allergens

The recipe is naturally gluten-free, nut-free and dairy-free. For children, the garlic can be baked whole so it stays milder, or left out; in pregnancy the dish is fine in normal kitchen amounts.

Dairy-free recipes