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MealSidesKosherHalalTree nutsHigh-FiberLow-FatLow-SugarUnder 1 HourUnder 45 MinutesPescatarianBakingEasyVegetarianVeganLow-CarbHealthyGluten-FreeDairy-Free

Easy, Maple Roasted Carrots With Olives + Almonds + Mint

Add a touch of sweetness to your roasted carrots with this easy maple roasted carrots recipe. Topped with olives, almonds, and mint, this dish is perfect as a side or a light lunch option.

The Virtual Caterer
Community Member
Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Easy, Maple Roasted Carrots With Olives + Almonds + Mint
Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Easy, Maple Roasted Carrots With Olives + Almonds + Mint

Ingredients

for 2 servings

  • 1 lb carrot (450 g), rainbow or regular- wash, dried, and peeled
  • 1 tablespoon olive oil, divided + 1 teaspoon
  • 2 tablespoons maple syrup, drizzled
  • ¼ cup Castelvetrano olives (45 g), chopped, or crushed
  • 1 teaspoon lemon zest
  • 2 tablespoons almond, sliced, toasted
  • 1 tablespoon fresh mint, chopped, or torn
  • salt, to taste
  • pepper, to taste

For the Balsamic Glaze:

  • ½ cup balsamic vinegar (120 mL)

Nutrition Info

  • Calories 313
  • Fat 12g
  • Carbs 45g
  • Fiber 8g
  • Sugar 28g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. To make the glaze: Cook the balsamic vinegar in a small saucepan over medium heat for 10 – 15 minutes or until reduced by half and slightly thick.
  2. For the carrots: Preheat the oven to 400°F.
  3. Wash, dry and peel carrots(if not using rainbow carrots). Cut carrots in half lengthwise so that the carrots are about ½ inch thick across. If using larger carrots, you may need to cut carrots in half again (to make quarters). Toss them in olive oil, salt and pepper and arrange in a single layer on a baking sheet.
  4. Drizzle carrots with maple syrup and cook in the oven. After 10 minutes, flip carrots and cook for another 5 minutes or until a deep golden brown.
  5. For the topping: In a small oven-proof dish, bake almonds in the oven alongside the carrots for 5-10 minutes. Checking every 3 minutes until golden brown. Once light brown, remove from the oven and set aside.
  6. Pit and chop olives, place in a small bowl. Stir in lemon zest and olive oil. Set aside.
  7. Chop mint and set aside.
  8. To assemble: Arrange carrots on a serving dish, top with chopped olives, almonds, mint and finish with a drizzle of balsamic glaze.
  9. Serve warm and enjoy.
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