These carrots earned the word “viral” for a reason. The combination of roasting, maple syrup, soy sauce, onions, and crispy edges turns a basic bag of carrots into something people genuinely obsess over. I’ve had countless people message me saying their family suddenly started eating carrots after trying this recipe.

This recipe also perfectly represents how I approach vegetables for a large family. I don’t want complicated. I want practical ingredients transformed in a way that makes people excited to eat them. The slow roast builds sweetness and flavor, while the final high heat creates those crispy edges that make the whole pan irresistible. We especially love these alongside simple proteins or tucked into grain bowls with a little feta on top.

Viral Roasted Carrots

Servings 7

Prep Time 10

Total Time 1 40

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Ingredients

10 peeled carrots cut into chunks
1 onion cut into chunks
3 tablespoons olive oil
2 teaspoons garlic powder
salt
pepper
2 ‘glugs’ maple syrup
2 teaspoons soy sauce I use liquid aminos or coconut aminos

Instructions

Toss all the ingredients on a half sheet pan then roast at 300ºF for an hour.
Use some tongs to mix it up then raise the temp to 425ºF for 20 minutes until the edges of the vegetables are slightly crispy.
Optional: Try adding a little feta cheese before serving.

Notes

*Try adding a little feta cheese before serving*

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below.

Viral Roasted Carrots