maple roasted carrots are carrots tossed in a maple glaze and roasted hot until the sugars caramelize and the edges char. mine go to 500 degrees F with aleppo chili and cracked fennel seed, then get tossed with spicy french lentils, toasted almonds and a shallot vinaigrette, so a side dish really becomes a star. about 25 minutes in the oven, and the lentils cook while the carrots roast.

why these maple roasted carrots work

ok, confession: the first version of this recipe said 450 degrees F. I bumped it to 500, and I'm not going back. at 500, the maple in the glaze catches and chars right at the edges in 20 to 25 minutes, while the centers stay tender. that's the sticky, dark, caramelized, slightly smoky situation you want. at a lower temp, you just get soft sweet carrots. nice! but not this.

the glaze does double duty. maple syrup, olive oil, aleppo chili and cracked fennel get whisked together, and 2 tablespoons get held back before anything touches the carrots. the rest roasts on, caramelizing deep into every chunk. the reserved spoonful goes on raw at the very end, so you get the toasty, cooked-down version of that maple aleppo flavor and a bright, fresh hit of it on top.

crack the fennel seed. whole seeds just sit there being polite. cracked, they release their oils into the glaze, so that gentle licorice note threads through every bite. ten seconds with a mortar and pestle or the flat side of a knife.

the ingredients that matter

three of them carry this dish. aleppo chili, which is fruity and warm rather than straight-up hot (if you only have red pepper flakes, that totally works too). french lentils, because they hold their shape instead of turning to mush; black beluga lentils do the same job, while red and yellow lentils go creamy and will turn this into a very different dish. And real maple syrup.

how to make maple roasted carrots with lentils

1. heat the oven to 500 degrees F and line a sheet tray with parchment. peel the carrots and cut them into big 1-inch chunks on the bias, so there's lots of flat surface to caramelize.

2. whisk the maple syrup, olive oil, fennel seed and aleppo chili, then set 2 tablespoons aside for the end. pour the rest over the carrots, season with the salt and pepper, and toss until everything is glossy.

3. roast the carrots in a single layer for 20 to 25 minutes, until lightly charred on some edges and caramelized all over. crowding the tray steams them, so use two trays if you need to.

4. cook the lentils while the carrots roast, according to the package at a 1:3 ratio, until tender but still holding their shape. drain any extra water.

5. make the vinaigrette: shallot, vinegar, maple, salt and pepper in a bowl, let it sit a few minutes, then whisk in the olive oil.

6. toss the roasted carrots, lentils, almonds and almost all of the vinaigrette in a big bowl. top with torn tarragon and parsley, then drizzle over the reserved glaze and the last of the vinaigrette.

make ahead and storage

cook the lentils and make the vinaigrette up to a day ahead and keep them in the fridge (give the vinaigrette a good shake before using). roast the carrots the day of, since they're best warm with crisp charred edges. leftovers keep in the fridge for a few days and are great at room temperature, the lentils soak up even more vinaigrette overnight.

troubleshooting

carrots came out soft, not charred? the tray was probably crowded, or the oven hadn't fully hit 500 degrees F. spread them out with space between chunks and give the oven a full preheat. glaze burning before the carrots are tender? your chunks may be extra thick, so cut them closer to 1 inch, or pull the tray and toss halfway through.

what to serve with it

this is a holiday side that could honestly be the main for the veg crowd at the table. it's also a gorgeous weeknight dinner with a big swoosh of labaneh underneath and warm pita to sop it all up.

faq

can I roast carrots at 500 degrees F without burning them?

yes, that's the point of cutting them into big 1-inch chunks. larger pieces can handle the high heat long enough for the insides to get tender while the outsides char. give them room on the tray, check at 20 minutes, and pull them when the edges are dark and caramelized but not black. parchment also helps keep the maple from sticking and scorching.

what are the best lentils for a lentil salad?

french lentils (sometimes called du puy style) or black beluga lentils. both hold their shape when cooked, so they stay distinct and a little firm in the salad instead of breaking down. red and yellow lentils go soft and creamy, which is great for soup but turns a salad mushy.

can I make maple roasted carrots ahead for thanksgiving?

you can prep most of it. peel and cut the carrots, whisk the glaze, cook the lentils and make the vinaigrette the day before. on the day, toss the carrots and roast them while everything else finishes, then assemble right before serving. if you need to roast early, rewarm on the tray at a high temp for a few minutes to bring back the edges.

is aleppo chili spicy?

just a little. aleppo chili has a gentle, warm heat with a fruity, slightly salty flavor, much milder than red pepper flakes. here it balances the maple so the carrots taste sweet and savory instead of candy-ish. if you're heat-shy, start with half and add more at the end.

note: lentils and vinaigrette can be made a day ahead. roast the carrots the day of.

more lentil dinners on the site: my shallot and garlic lentils with lemony green beans, and my roasted brussels salad with lentils, dill, and pine nuts.

xo,

e