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This has been the best new side dish I’ve made in the last few holiday seasons. Definitely give it a try.
To get started, preheat oven to 400 degreesF. Peel and slice carrots into 1” thick slices. Put them into a large bowl.
Whisk together the maple syrup, miso, tamari, orange juice, liquor, olive oil, garlic powder, onion powder, cinnamon, pepper, Calabrian chili and salt in a small bowl.
Pour mixture over carrots and toss with the chopped thyme.
Once everything is evenly coated, put on the prepared baking sheet. Roast for 40-45 minutes total, stirring 2-3 times during cooking, until the carrots are fork tender and slightly caramelized.
Meanwhile, make your pan-roasted pepitas. Add the olive oil to a small skillet over medium heat. Add pepitas (pumpkin seeds) and cook for 2-3 minutes, stirring frequently to prevent burning. Add maple syrup, thyme, salt, cinnamon, and pepper. Reduce heat to medium low and continue cooking for 3-4 minutes.
Transfer them to a sheet pan lined with parchment paper, tin foil or silpat and really spread them out so them don’t stick together. Let cool.
Remove the roasted carrots from the oven. Put them in a serving bowl or on a platter. Garnish with the fresh pomegranate arils, grated orange zest and pepitas. Sprinkle with a little more chopped, fresh thyme and serve.
Looking for other unique and interesting side dishes for your holiday table or whenever you want something different? Try some of my favorites:
Gremolata Stacked Sweet Potatoes
Elote Corn Ribs Recipe (Riblets)
Fonio with Pistachios and Apricots
Acorn Squash, Feta, Pomegranate & Cinnamon Glaze
Maple & Orange Glazed Carrots
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 Lbs. Carrots peeled and sliced 1″ thick
- ¼ Cup Maple syrup
- 3 Tbsp. Olive oil
- 1 Tbsp. White miso paste
- 1 Tbsp. Soy sauce
- 2 Tbsp. Fresh Orange Juice
- 1 Tbsp. Orange flavored liquor
- ¾ Tsp. Garlic powder
- ½ Tsp. Onion powder
- ½ Tsp. Cinnamon
- ½ Tsp. Kosher salt
- ¼ Tsp. Freshly ground black pepper
- 1/4 Tsp. Calabrian Chili flakes
- 2 Tbsp. Fresh thyme finely chopped
- ¼ Cup Fresh pomegranate arils
- Zest of half an orange
TOASTED PUMPKIN SEEDS
- ½ Cup Rraw unsalted pumpkin seeds (pepitas)
- 1 Tsp. Olive oil
- ½ Tbsp. Maple syrup
- ½ Tsp. Dried thyme finely chopped
- ⅛ Tsp. Kosher salt
- ⅛ Tsp. Cinnamon
Instructions
- Preheat oven to 400˚F. Peel and slice carrots into 1” thick slices. Put them into a large bowl.
- Whisk together maple syrup, miso, tamari, orange juice, liquor, olive oil, garlic powder, onion powder, cinnamon, pepper, Calabrian chili and salt in a small bowl.
- Pour mixture over carrots and toss with the chopped thyme. Once everything is evenly coated, put on the prepared baking sheet. Roast for 40-45 minutes total, stirring 2-3 times during cooking, until the carrots are fork tender and slightly caramelized.
- Meanwhile, make your pan-roasted pepitas. Add the olive oil to a small skillet over medium heat.
- Add pepitas and cook for 2-3 minutes, stirring frequently to prevent burning.
- Add maple syrup, thyme, salt, cinnamon, and pepper. Reduce heat to medium low and continue cooking for 3-4 minutes. Transfer them to a sheet pan lined with parchment paper, tin foil or silpat and really spread them out so them don’t stick together. Let cool.
- Remove the roasted carrots from the oven. Put them in a serving bowl or on a platter. Garnish with the fresh pomegranate arils, grated orange zest and pepitas. Sprinkle with a little more chopped, fresh thyme and serve.
