Apple cider glazed roasted carrots with pumpkin seeds and rosemary is an easy healthy side dish perfect alongside any main entrée.
Looking for some healthy side dishes to serve at your holiday celebrations? WELL. Have I got a recipe for you?!
These apple cider glazed carrots are warmly-spiced with cinnamon and rosemary, and come with a delightful little crunch from roasted pumpkin seeds.
I found inspiration for this recipe at my local Whole Foods salad bar – there was a tray of cider-roasted carrots, into which I dove. Because I enjoyed them so much, I knew I needed to make them myself at home. And put them on repeat, because that’s the way I roll.
In addition to the fact that these roasted carrots are so easy to prepare and are crowd-pleasing delights, they go with just about any meal!
Serve them up with short ribs, roast turkey, roast chicken, pot roast and more!
One quick note!: These apple cider glazed carrots are super addicting, so I would make more than you think you need if serving guests. The recipe serves about 3 people comfortably, so if you’re cooking for more folks, consider doubling or tripling the recipe! Just food for thought 😀
Let’s roast some carrots!
How to Make Apple Cider Glazed Roasted Carrots:
Begin by reducing the apple cider. Pour the apple cider into a small saucepan, along with the pure maple syrup, cinnamon, and rosemary. Heat to medium-high and bring to a full boil. Continue boiling and whisking occasionally until mixture reduces to about ⅔ its original volume – this should take about 5 to 8 minutes.
Once the cider has reduced, whisk in the avocado oil and sea salt.
Preheat the oven to 400 degrees F. Peel and chop the carrots and spread them on a large baking sheet.
Pour the glaze mixture over the carrots. Use your hands to toss everything together to ensure everything is well-coated in the glaze.
Bake 15 minutes, stir, then bake an additional 10 to 15 minutes, until carrots are golden brown and cooked through.
About 3 to 5 minutes before the carrots have finished roasting, add the raw pumpkin seeds to allow them to roast as well.
Serve roasted carrots alongside your favorite entrees and enjoy!
Recipe Adaptations:
- Double or triple the recipe if serving more than 3 people
- Replace pumpkin seeds with walnuts, sliced almonds, or pecans
- Reduce more apple cider than the recipe calls for if you’d like to use it as a sauce for serving.
- Just add booze. Seriously though…consider adding 1 to 2 tablespoons of bourbon for a boozy affair.
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If you make these Apple Cider Roasted Carrots, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!
Ingredients
- 6 large carrots, peeled and chopped
- 1/2 cup unfiltered apple cider
- 1 Tbsp pure maple syrup
- 1 tsp ground cinnamon
- 1 tsp dried rosemary
- 2 1/2 Tbsp avocado oil
- 1/4 tsp sea salt, to taste
- 1/4 cup raw pumpkin seeds
Instructions
- Begin by reducing the apple cider. Pour the apple cider into a small saucepan, along with the pure maple syrup, cinnamon, and rosemary. Heat to medium-high and bring to a full boil. Continue boiling and whisking occasionally until mixture reduces to about ⅔ its original volume - this should take about 5 to 8 minutes.
- Once the cider has reduced, whisk in the avocado oil and sea salt.
- Preheat the oven to 400 degrees F. Peel and chop the carrots and spread them on a large baking sheet.
- Pour the glaze mixture over the carrots. Use your hands to toss everything together to ensure everything is well-coated in the glaze.
- Bake 15 minutes, stir, then bake an additional 10 to 15 minutes, until carrots are golden brown and cooked through.
- About 3 to 5 minutes before the carrots have finished roasting, add the raw pumpkin seeds to allow them to roast as well.
- Serve roasted carrots alongside your favorite entrees and enjoy!