Roasted potatoes are a classic, but roasted carrots are also incredibly tasty and not as popular. If you know how to prepare them, it is worth including them in your personal recipe book because you are going to love them.



  • 450 g de zanahorias (1 libra)
  • 4 dientes de ajo, troceados
  • 23 cucharadas de aceite de oliva virgen extra
  • 1 cucharada de sirope de arce
  • 1/4 cucharadita de sal
  • 1/8 cucharadita de pimienta negra molida
  • 1 cucharada de perejil fresco, troceado


  1. Preheat the oven to 220ºC or 430ºF.
  2. Cut the carrots into slices. You can peel them or not, it’s up to you.
  3. Place the carrot slices together with the rest of the ingredients (except the fresh parsley) on a baking tray (you can put parchment paper to bake or not) and stir with your hands until well combined.
  4. Bake for about 20-30 minutes or until golden brown and tender.
  5. Spread parsley on top and serve immediately or store leftovers in an airtight container in the fridge for 4-7 days.


  • Use the oil that you like best.
  • Instead of maple syrup you can use any other liquid sweetener or eliminate this ingredient.
  • The nutritional information is calculated using 2 tablespoons of extra virgin olive oil.
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