Black Pepper Roasted Carrots
If you’re in need of a delicious side dish that can pretty much be paired with any meal, look no further. These roasted carrots are absolutely delicious and perfect for any meal.
The abundance of black pepper makes these carrots so rich in flavor. The roasting process makes them sweet and soft. Towards the end of the roasting process, tons of garlic, chili flakes and maple syrup are tossed in and coated in the carrots. This last minute addition make these carrots even sweeter and just a bit spicy.
The prep is easy, the clean up even easier. Make these carrots and I promise you they will be on full repeat in your weeknight menu!
How I made these Black Pepper Roasted Carrots:
Preheat the oven to 375ºCut the carrots into spears.
Start by cutting the peeled carrot in half lengthwise.
Tip! Once the whole carrot is cut in half place each half flat facing down, this allows the carrots to stay put and not slide while cutting them.
Cut each half in half but cut them the long way from the top left corner to the bottom right corner.
There might be some half that are bigger so cut those in half.
Tip! try to have all the spears be similar in thickness so they can cook evenly.
Place the spears into an aluminum lined baking sheet.
Sesaon with salt and black pepper. There should be specs of pepper all over the carrots.
Tip! Make sure the black pepper grinder is set to coarse/medium coarse grind.
Drizzle extra virgin olive oil all over the carrots and spread them throughout the baking sheet so they are evenly layered on the baking sheet.
Bake the carrots for 25 minutes until they are tender and roasted.
While the carrots are baking, mix the minced garlic, chili flakes and maple syrup in a small bowl.
Once the carrots are cooked through and the 25 minuted have passed take the carrots out of the oven.
Drizzle the maple syrup mixture all over the carrots.
Stir the carrots around so they are evenly coated with the mixture.
Place the carrots back in the oven and bake for 5-7 more minutes until the garlic has cooked and the syrup has thickened a bit.
Remove from the oven and let cool for a few minutes before serving.
Enjoy!
Black Pepper Roasted Carrots
Equipment
- 1 vegetable peeler
- 1 Large baking sheet
Ingredients
- 1 lbs whole carrots
- 3-4 tablespoons extra virgin olive oil
- salt to taste
- 1 tablespoon coarse black pepper more if wanted
- 3 tablespoons real maple syrup
- 2 tablespoons finely minced garlic
- 1/2 teaspoon chili flakes
Instructions
- Preheat the oven to 375º.
- Cut the carrots into spears.
- Place the spears into an aluminum lined baking sheet.
- Sesaon with salt and coarse black pepper.
- Drizzle extra virgin olive oil all over the carrots and spread them throughout the baking sheet so they are evenly layered on the baking sheet.
- Bake the carrots for 25-30 minutes until they are tender and roasted.
- While the carrots are baking, mix the minced garlic, chili flakes and maple syrup in a small bowl.
- Once the carrots are cooked through and the 25 minuted have passed take the carrots out of the oven and drizzle the maple syrup mixture all over the carrots.
- Stir the carrots around so they are evenly coated with the mixture.
- Place the carrots back in the oven and bake for 5-7 more minutes until the garlic has cooked and the syrup has thickened a bit.
- Remove from the oven and let cool for a few minutes before serving.
- Enjoy!