Certain flavor combinations just sing together, sweet and spicy is one of them. You get the sweet of the maple syrup gallivanting with the spiciness of the sriracha and the flavor combination caresses the roasted carrots in all their glorious carmelization.
This is a very simple yet elegant side dish it’s a nice and hearty plate that is great on a fall or winter day. As the weather starts to cool its’ temperature, it is time for root vegetables, squash and all kinds of apples. We’ll be getting into more of those fall things soon.
Maple Sriracha Roasted Carrots
Prep Time: 1 mins | Cook Time: 20-25 mins
Servings: 2 (double recipe for 4 servings)
1 bunch of carrots (these can be orange carrots, they don’t have to be the multicolored ones).
2 tbsp maple syrup
1 tbsp olive oil
1 tsp sriracha
1/4 tsp sea salt
1/4 tsp pepper
For garnish 1 tbsp of parsley, roughly chopped
Preheat the oven to 400 degrees. To prep your carrots all you need to do is cut off the greens at the top, give them a good wash and pat them dry.
Grab a baking sheet and line it with parchment paper. Place carrots on the baking sheet and drizzle with the olive oil.
In a small bowl add the maple syrup and the sriracha and stir to combine. Grab a basting brush and brush the sauce on the carrots and coat them well. After this is done, sprinkle with sea salt and pepper.
Place the carrots in the oven and cook for 20 – 25 minutes. Once the carrots are done cooking you can serve them whole or slice them into rounds. Whichever you prefer, enjoy!