Spring is here and I’ve got carrots on my mind! I couldn’t resist the beautiful colors of these carrots, so they unexpectedly ended up in my grocery cart this week. A great twist on roasted maple carrots typically found at Thanksgiving with less added sugar and a little heat. I also added parsnip for some more variety!




Maple Cayenne Roasted Carrots


  • 12-15 large rainbow carrots and/or parsnip
  • 1-2 TBSP maple syrup
  • 2 TBSP olive oil
  • Dash of cayenne pepper (about 1/8 tsp)
  • Zest and juice from 1/2 orange
  • Zest from 1/2 lemon
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees. Line roasting pan or cooking sheet with parchment paper.
  2. In a large bowl, mix maple syrup, olive, oil, cayenne pepper, orange juice + zest, and lemon zest.
  3. Line carrots in the roasting pan. Add maple mixture to carrots and shake the pan to coat carrots.
  4. Roast for 45 minutes or until tender. Check on carrots halfway through cooking time to flip.
  5. If desired, broil for 2-4 minutes for more caramelization.
  6. Enjoy!


The vibrant colors of these rainbow carrots make for a beautiful side dish for your next gathering or meal. Tag me on Instagram (@eats2know) if you end up making this recipe. Enjoy!

4 thoughts on “Maple Cayenne Roasted Carrots”

    1. I can’t believe it took me this long to try them! I’m a officially a fan–they’ve been on repeat for the past few weeks. Let me know if you try this recipe 🙂 Thanks for stopping by and sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.