These maple roasted carrots are tossed in smoked paprika and maple syrup before roasting then sprinkled with walnuts and feta for serving. Use small rainbow carrots or even medium to large orange carrots to whip up this easy fall side dish!
Recipe by Sarah Menanix on November 5, 2018
Prep time: PT10M
Cook time: PT30M
Total time: PT40M
Keywords
gluten-free side dish, maple roasted carrots, side dish, Thanksgiving recipe
Ingredients
16 oz Diamond Nuts in-shell walnuts (or 1/3 cup toasted and coarsely chopped walnuts)
2½ lbs small rainbow carrots
3 tablespoons pure maple syrup
2 tablespoons extra virgin olive oil
1 tablespoon smoked paprika
½ teaspoon kosher salt
A few cracks of freshly ground pepper
1/3 cup feta (I prefer French feta)
Categories
Sides
Steps
If using in-shell walnuts, preheat the oven to 350°F. Spread the walnuts out on a large baking sheet and roast for 20-25 minutes until they easily crack open and the nut inside is a toasted golden brown. Let cool, then crack and coarsely chop the walnuts. Set aside. Alternatively, use Diamond Shelled chopped walnuts. Spread them out on a large baking sheet and roast for 10-12 minutes, until golden brown and toasty.
Increase the oven to 425°F. Line two large baking sheets with parchment paper.
In a large bowl, toss the carrots with maple syrup, olive oil, smoked paprika, salt, and pepper. Spread the carrots out in a single layer on the two prepared baking sheets. Roast for 22-28 minutes on the top and middle racks, tossing halfway through and rotating the pants front to back and top to bottom halfway through, until the carrots are tender when pierced with a fork.
Transfer the carrots to a serving platter, top with 1/3 cup roasted walnuts and 1/3 cup crumbled feta. Serve warm.
