This recipe takes about 60 minutes total: 15 minutes for prep work and 40-45 minutes of roasting time. You can prepare the pepita garnish while the carrots are roasting.

Yes! You can prep the carrots and glaze mixture up to 24 hours ahead and store them covered in the refrigerator. You can also fully roast the carrots up to 2 days ahead and reheat them in a 350 degree F oven for 10-15 minutes before serving.

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave at 70% power for 1-2 minutes, or in a 350 degrees F oven for 8-10 minutes until warmed through.

Large carrots work best since you’ll be cutting them into 1-inch thick slices. Look for carrots that are uniform in size for even cooking. Baby carrots can be used whole, but may cook faster (check at 30 minutes).

Yes! You can use honey, agave nectar, or brown sugar as alternatives. If using brown sugar, start with 3 tablespoons and add more to taste. The maple syrup provides the best flavor depth, but these alternatives will still create a delicious glaze.

If you don’t have white miso paste, you can substitute with 1 tablespoon of soy sauce plus 1/2 teaspoon of brown sugar, or simply omit it and add an extra 1/2 teaspoon of salt. The miso adds umami depth, but the recipe will still be delicious without it.

The orange liqueur isn’t essential but adds complexity. You can substitute with 1 tablespoon of orange zest, additional orange juice, or simply omit it. Grand Marnier, Cointreau, or Triple Sec all work well if you have them.

Absolutely! The Calabrian chili adds a subtle heat, but you can substitute with a pinch of red pepper flakes, cayenne pepper, or omit the heat entirely. The recipe will still be delicious without any spice.

Pomegranate arils add beautiful color and a tart contrast, but you can substitute with dried cranberries, fresh orange segments, or chopped fresh parsley for color. You could also use toasted pine nuts or chopped pistachios.

Yes, peeling is recommended for the best texture and appearance. The skin can become tough during roasting and may not absorb the glaze as well.

Cut carrots into 1-inch thick slices on the diagonal. This size ensures they cook evenly and develop good caramelization while maintaining a tender interior.

Stirring 2-3 times during cooking ensures even browning and prevents sticking. It also helps redistribute the glaze for maximum flavor and caramelization.

The carrots are done when they’re fork-tender and slightly caramelized with golden-brown edges. They should pierce easily with a fork but still hold their shape.

Yes! Cook sliced carrots in a large skillet with 2 tablespoons of water for 8-10 minutes until tender, then add the glaze mixture and cook for another 3-5 minutes until caramelized, stirring frequently.

This recipe is naturally vegan! All ingredients, including the miso paste and olive oil, are plant-based.

Yes, this recipe is gluten-free. Just make sure to use tamari or gluten-free soy sauce instead of regular soy sauce, which may contain wheat.

One serving (assuming 6 servings total) contains approximately 180-200 calories, primarily from the carrots, maple syrup, and olive oil.

This recipe is not keto-friendly due to the natural carbohydrates in carrots and maple syrup. One serving contains about 25-30 grams of carbs.

White miso paste adds umami depth and balances the sweetness of the maple syrup. It creates a more complex, sophisticated flavor profile without being detectible as “miso” in the final dish.

The pepitas are optional but highly recommended! They add a delightful crunch and nutty flavor that complements the sweet carrots. You can substitute with toasted almonds, pecans, or sunflower seeds.

Fresh orange zest provides bright, aromatic citrus notes that enhance the orange juice in the glaze. It adds visual appeal and intensifies the orange flavor without additional liquid.

These carrots are perfect for holiday meals and pair beautifully with roasted turkey, pork tenderloin, glazed ham, or roasted chicken. They also complement quinoa bowls and grain salads like my mandarin oranges, pomegranate & pistachio farro salad for lighter meals.

Yes! These carrots are delicious warm or at room temperature, making them perfect for potlucks and buffet-style meals.

This recipe serves 6-8 people as a side dish. The 3 pounds of carrots provides generous portions suitable for holiday gatherings.

Overcooked carrots become mushy. Reduce cooking time by 5-10 minutes next time, or cut carrots into slightly thicker pieces. Also ensure your oven temperature is accurate.

Make sure carrots are dry after cutting and that you’re tossing them thoroughly with the glaze before roasting. Wet carrots won’t absorb the glaze properly.

Yes! Use two large baking sheets to ensure carrots roast in a single layer. Overcrowding will cause steaming instead of roasting. You may need to rotate the pans halfway through cooking.

Lower the oven temperature to 375 degrees F and cover with foil if they’re browning too fast. Some ovens run hot, so adjust accordingly for your equipment.