Maple Glazed Roasted Carrots with Carrot Greens Chimichurri

If you’ve been with me for a while, you know that Saturday morning farmer’s market is one of my happiest places. I love wandering through the stalls and letting the produce inspire me. Last week, the carrots really called my name. They weren’t perfect. They had some bumps and bruises and a major hairdo of vibrant carrot greens, but I took them home with the intention of turning their “imperfections” into something extraordinary. These maple-glazed carrots with carrot greens chimichurri are what I came up with.

Waste not, want not, I like to say, and this recipe is a great example. It uses the whole carrots. The roots themselves are lightly seasoned, tossed in olive oil and a little maple syrup, and roasted until perfectly caramelized and fork-tender. Then, the greens (the underrated part of the carrot) are transformed into a magnificent chimichurri sauce with lots of garlic, zippy lime juice, and a little heat from red pepper flakes. The carrots and sauce are fabulous as a team or served separately. I, frankly, have been known to eat the chimichurri straight out of the bowl.

Reasons to Make Maple Roasted Carrots with Carrot Top Chimichurri

If you’re wondering what to do with that glorious bunch of farmers market carrots, this recipe is for you. Here’s why:

• When I bring home veggies from the farmers market, I really want to let them shine in a way that enhances their natural state. Roasting is the key. You get to keep the carrots whole (well…halved in this case), barely season them, and let the oven turn them into these beautifully caramelized delights that are sweet, earthy, and savoury all at once. It’s the simplest form of kitchen magic, in my opinion.
• Speaking of enhancing natural states, I love that this recipe uses the whole carrot, not just the root. Carrot greens are often discarded, which is silly because they are actually quite similar to parsley in texture and flavour (though a bit more bitter/earthy). Here, they are easily transformed into a bright, garlicky chimichurri. The star of the show.
• This carrot top chimichurri gets better as it sits, up to a couple of days. So it’s awesome for meal prep and leftovers. The flavours meld into a bright, garlicky sauce with a little kick. It’s great on the carrots, but you’ll want to use it in other dishes too. My favourite right now is using it as the sauce on Garlic Naan pizza.

Notes on Ingredients

I love that this recipe uses the whole carrot. You need some other ingredients too, though. Here they are (see the recipe card below for measurements):

Carrot Top Chimichurri

• Carrot greens – Washed, dried, and finely chopped. If you’d prefer to use equal parts parsley and cilantro instead, you can.
• Olive oil – Avocado oil would also work, but I like the peppery kick of young extra virgin olive oil.
• Red onions – Finely chopped. Shallots would also work.
• Garlic – Minced finely for optimal flavour distribution.
• Seasonings – Sea salt, freshly ground black pepper, and red pepper flakes. If you don’t like spice, leave out the red pepper flakes.
• White wine vinegar – Apple cider vinegar or balsamic would also be fabulous.
• Lime juice – Freshly squeezed from the fruit for the best flavour.

Maple Garlic Roasted Carrots

• Garlic – Thinly sliced. Garlic powder is fine in a pinch.
• Coconut oil – Or olive oil. If you’re using coconut oil, go with refined coconut oil. Unrefined coconut oil can have a strong coconut flavour.
• Maple syrup – Or agave.
• Thyme – I prefer fresh thyme leaves, but dried thyme will also do the trick.
• Seasonings – Sea salt, freshly ground black pepper, and smoked paprika.
• Carrots – Washed, dried, and cut in half. Halving them helps them caramelize better and roast more quickly.
• Optional toppings – If you aren’t using chimichurri, you can sprinkle the roasted carrots with vegan feta and chopped parsley.

How to Make Maple Roasted Carrots

Here’s a quick rundown on how to make maple glazed roasted carrots. See the recipe card below for more detailed instructions.

• Prep. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.

• Roast. Spread the carrots over the baking sheet and drizzle with any leftover “dressing” in the bowl. Roast for 15–18 minutes.
• Cool. Let the carrots cool slightly. Taste and adjust the seasoning as you like.
• Serve. Serve the carrots warm, topped with chimichurri (see the section below titled “Making Chimichurri From Carrot Greens”) or vegan feta and parsley.

Making Chimichurri From Carrot Greens

• Mix everything together. Mix together the carrot greens, olive oil, red onions, garlic, seasonings, vinegar, and lime juice.
• Rest. Set the sauce aside to allow the flavours to marry.

Recipe Tips

Want some pro tips from my kitchen to yours? Here’s how to get these carrots with chimichurri just right:

• Prevent steaming. In order to get the perfect caramelization on those carrots, make sure to dry them well and really spread them out on the sheet pan. If they’re too wet or too crowded, they’ll steam rather than roast.
• Half-time toss. If you think of it, give the carrots a quick toss about halfway through the cook time for more even roasting.
• Keep an eye on things. Because of the natural sugars in the maple syrup, the carrots have a tendency to brown quickly. So keep an eye on them. You can tent them with aluminium foil for the last few minutes of baking if needed.
• Give it time. Make the chimichurri before you roast the carrots. Or even the day before. The flavours just get better with time.
• Adjust the seasoning. If you were able to make the chimichurri ahead of time, give it a taste just before serving. The flavours will have developed and changed a bit in the fridge, and you may want to adjust the seasoning.

What to Serve With Roasted Carrots and Chimichurri

This roasted carrot dish is one of my top picks when it comes to veggies, particularly in the fall (maybe it’s the maple syrup?). I like serving them alongside savoury, cozy mains, such as my Mushroom Bourguignon or this Vegan Steak. It plays well with other sides as well, particularly my Mashed Potatoes or these Duchess Potatoes.

It’s worth mentioning, too, that if you want to separate the chimichurri from the carrots and use it in other dishes, I highly encourage it. I’ve been spreading it on Garlic Naan, scooping it up with crackers, and spooning it on top of Marinated Tofu, Vegan Chicken, and so much more. Let me know what you come up with.

How to Store and Reheat Roasted Carrots

If you find yourself with leftovers, I would try to store the roasted carrots and carrot top chimichurri separately. This separation is because, when you reheat the carrots, you don’t want to reheat the chimichurri. That should stay cold. Here’s how it’s done:

• Refrigerator: Seal fully cooled roasted carrots in one airtight container and the chimichurri in another. Both will keep in the fridge for up to 4 days.
• Freezer: Once cool, seal the maple roasted carrots in one freezer-safe airtight container and the chimichurri in another. Store in the freezer for up to 3 months. Thaw in the fridge before reheating the carrots.
• To reheat: Spread the leftover carrots on a baking sheet lined with parchment paper and cover with aluminium foil. Bake for 10 minutes at 350°F (180°C) or until heated through. You can also microwave the carrots in 30-second intervals until warm. No need to reheat the sauce; just spoon it over the warm carrots before serving.

More Roasted Vegetable Recipes to Try

Here are a few more roasted veggie recipes I’ve been loving lately:

• Whole Roasted Cauliflower
• Garlic Roasted Asparagus
• Easy Roasted Carrot Ginger Soup
• Garlic Roasted Potatoes
• How to Roast Garlic in the Oven

Enjoy friends! If you make these maple roasted carrots, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!