Vickie de Beer’s Caraway & Maple Roasted Carrots

This roasted carrots recipe is the perfect side for a roast

General info

Serves: Serves 6 to 8
Preparation Time: 1 hour 15 minutes


  • 1,8kg carrots
  • 3tbsp olive oil
  • 3tsp caraway seeds
  • 4tbsp maple syrup


  1. Heat the oven to 200°C, 180°C fan. Peel and chop the carrots into chunks and place in a saucepan of cold salted water, then bring to the boil and simmer gently for 8 minutes.
  2. Drain the carrots and place on a baking sheet. Drizzle over the oil and caraway seeds. Roast for 45 minutes.
  3. Remove from the oven, drizzle over the syrup, and roast for a further 10 minutes, then season with sea salt and serve.

ALSO TRY: A fruit-laden Christmas pudding recipe

By Vickie De Beer, assisted by Julia van Maarseveen, photographs CRPhotographic

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