These carrots are a delicious, easy side dish for your meals. They are roasted in the oven and glazed with an orange and sugar free maple syrup coating. Deliciously savory with a touch of sweet will be a favorite way to eat vegetables!
Why this recipe is just so good...
- Healthy and nutritious - we all know carrots are filled with vitamin A. But they are also full of fiber and can be included in a low carb diet. Medical news today has a complete article about the benefits of carrots.
- If you can purchase them, rainbow carrots make a pretty presentation. But regular carrots are just as delicious, especially with the seasonings and glaze in the recipe.
- The carrots roast in a 425°F for about 20 minutes. But you can cook them alongside your main dish by adjusting the temperature and they will just roast a bit longer.
Ingredient Notes & Substitutions
- Baby rainbow carrots are used in this recipe. But you can use regular carrots just peel and cut them in half or thirds, depending on the size. You want them to be a similar size so that they are done at the same time.
- You just need some olive oil to coat the carrots and add some seasoning. If you want to use coconut or avocado oil, those would work too. Ginger always seems to taste great with carrots. But try some other favorites like cinnamon, cloves, lemon or orange zest, nutmeg or mint.
- To keep this recipe low carb, we are only using a few tablespoons of orange juice and sugar free maple syrup. It makes a light glaze on the carrots but is not sticky sweet where you can't taste the carrots.
How to make low carb glazed carrots?
- Cut any thicker carrots in half lengthwise. Mix the seasonings and oil together in a bowl and stir to coat the carrots.
- Place carrots on parchment lined baking pan.
- Roast in a 425°F oven for 15 minutes, stir, return to oven and continue cooking for another 5-10 minutes until golden brown and can be pierced with a fork. If you want the carrots more caramelized, place pan under the broiler for 2-3 minutes, watching carefully so they don't burn.
- Mix the syrup and orange juice. Brush over carrots and serve while warm.
According to WebMd, carrots have 6 grams of carbohydrates, 2 grams of fiber, 4 grams net carbs per medium raw carrot. Depending on your meal plan and macros, carrots can definitely be a part of your healthy, low calorie food choices. Another delicious carrot recipe to try is my Roasted Carrots and Onions.
Raw carrots should last 3-4 weeks in the refrigerator. Cooked will last about 3-5 days. If you want to store them in the freezer, you can as long as you blanch (briefly boil) for 2-5 minutes. Then quickly cool in ice water before drying and storing in airtight container. Listonic has more information about storing carrots.
- Cut the carrots in similar size so that they cook evenly. If you want to roast other vegetables at the same time, just be aware of their size and texture. Hard vegetables like celery, bell peppers, brussel sprouts, potatoes, radishes, can be cooked at the same time. While softer vegetables such as asparagus, green beans, squash, eggplant or zucchini should be added halfway through the cooking time. Try my Roasted Squash and Zucchini or Marinated Asparagus for more quick vegetable side dishes.
- Use a light coating of oil and a higher temperature for the carrots. It helps them caramelize and adds flavor.
- Try a variety of your favorite seasonings.
- The carrots are done when they can be pierced through with a fork.
If you are a veggie lover, here are some to try:
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These carrots are a delicious side dish for your meals. They are roasted in the oven and glazed with an orange and sugar free maple syrup coating. Deliciously savory with a touch of sweet will be a favorite way to eat vegetables!
- 1 pound baby carrots *
- 1 tablespoon olive oil
- ½ teaspoon each salt and pepper
- ½ teaspoon ground ginger
- 2 tablespoons orange juice
- 2 tablespoons sugar free syrup ( I used Lakanto)*
- Preheat oven to 425°F. Scrub carrots and peel if needed. Cut any very thick carrots in half lengthwise.
- Line a baking pan with parchment paper.
- Mix together the oil, ginger and salt and pepper. Stir carrots in the mixture to coat completely.
- Bake in oven for 15 minutes. Remove, stir carrots and return to oven and bake another 5-10 minutes or until lightly golden and can be pierced with a fork. If you would like the carrots a bit more caramelized, put baking pan under the broiler for 2-3 minutes, watching so that they don't burn.
- Stir the syrup and orange juice and brush over carrots. Serve while warm.
*If you don't have baby carrots, you can cut regular carrots in half or thirds, depending on their size. Use the fork method to test for doneness. (Press into a carrot with a fork, if the fork goes through the carrot and starts to break off, they are done).
*If you don't have syrup, use some sugar free brown sugar. It will taste different but still delicious.
*Leftover carrots? Heat them, add a little butter and milk and make mashed carrots. Or grate some carrots and add to a salad, burgers, meatloaf or make fritters. Of course you could puree' the carrots and make soup.
Keywords: roasted vegetables, healthy side dish, sugar free glaze