Lemon Almond Green Beans
Green beans get a quick covered simmer, then a warm shallot, lemon and Dijon dressing and a topping of toasted almonds. A dairy-free side that can be prepped ahead.
Sides · Vegetarian · Vegan · Dairy-free · Fall
Maple Thyme Roasted Carrots
Carrots roast until tender with a light maple glaze and fresh thyme. A straightforward vegetable side for autumn dinners or a Thanksgiving menu.
55 min4 servings
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Ingredients at original yield
- 1 lb carrots, washed, trimmed and peeled
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp fresh thyme leaves, divided
- ¼ tsp fine salt
- ¼ tsp ground black pepper
How to make Maple Thyme Roasted Carrots
Timing details
Estimated total: 15 minutes to preheat and prepare, then 30 to 40 minutes to roast. The total allows the full 40 minutes; thicker carrots may need longer.
- Preparation
- 15 min
- Cooking
- 40 min
- 01
Heat the oven to 400°F (200°C). Line a large rimmed baking sheet with suitable parchment. Cut the carrots into 3 to 4-inch lengths, then halve lengthwise; quarter thicker pieces so they are roughly 1/2 inch thick.
- 02
Stir the olive oil, maple syrup, half the thyme, salt and pepper in a bowl. Toss in the carrots until coated. Reserve any dressing left in the bowl.
- 03
Spread the carrots on the sheet in one layer with space between them, flat sides down. Roast for 20 minutes.
- 04
Turn with tongs and brush with the reserved dressing. Roast for another 10 to 20 minutes, checking after 10, until a fork enters easily and the edges are golden. Watch the thin ends and remove any pieces that finish early.
- 05
Transfer to a serving platter, scatter over the remaining thyme and serve warm. Divide into four side-dish portions.
Recipe questions
Can I prepare these before dinner?
Wash, peel and cut the carrots a day ahead and refrigerate in a covered container. Mix the oil and maple syrup separately, then add the thyme and seasonings when ready to roast.
Why are some pieces dark before the others soften?
Uneven thickness and crowded pans make timing less predictable. Keep the pieces close in size and spread them out. If the glaze darkens too quickly, loosely cover with foil and continue until the centres are tender.
How do I store and reheat leftovers?
Refrigerate promptly in shallow containers within 2 hours, leaving the lid loose until cold, then cover. Keep at 4°C (40°F) or colder and use within 2 to 3 days. Reheat to 74°C (165°F), checking with a food thermometer.
Can I double the recipe?
Use two baking sheets so the carrots remain in a single layer. Swap rack positions partway through cooking and check each tray for tenderness; more food may take longer.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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Recipe source: Adapted from Hannah Sunderani at Two Spoons. Adapted from Hannah Sunderani at Two Spoons, using olive oil, measured seasoning and no pomegranate topping. Thyme-and-olive-oil inspiration also comes from The Chunky Chef. Serve alongside roast chicken or a lentil main.
Additional references: The Chunky Chef: maple thyme roasted carrots · Foodland Ontario: carrots and availability · Health Canada: safe handling of leftovers
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