Roasted Fall Carrots

This is grounding comfort food to me, at its best! Served alongside a warm roast and some creamy mashed potatoes, it doesn’t get much better than this.


  • 2 lbs of carrots (not baby carrots).
  • 2 tbsp ghee.
  • Olive oil.
  • Fresh sprigs of thyme.
  • 1/2 cup shallots, peeled and quartered.
  • 2-4 tbsp maple syrup.
  • 1 clove crushed garlic.
  • 1/2 tsp red pepper flakes (or less)
  • Salt and pepper.

Make it happen: 

  • Preheat the oven to 425.
  • Peel and chop your carrots.
  • In a large bowl, add carrots, melted ghee (or butter), thyme sprigs,  half your maple syrup, crushed garlic, shallots, and pepper flakes. Toss to coat.
  • Place your carrot mixture in a parchment lined baking pan and spread out evenly. Add salt and pepper to taste.
  • Roast for approximately 20 minutes, tossing and adding an other drizzle of maple and olive oil about halfway through.

Season to taste and serve hot with your meal.

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