Maple Chili Glazed Carrots with Thyme and Pomegranate

(paleo + vegan)

These maple chili glazed carrots with thyme and pomegranate are an easy and delicious side dish.

Roasted carrots are savory, sweet, and loaded with fresh and bright pomegranate seeds to delight your taste buds! Gluten free, paleo, and vegan.

– carrots – olive oil or avocado oil – salt – black pepper – garlic powder – chili flakes – maple syrup


Preheat oven to 425. Wash and peel  carrots, or simply scrub clean. If they are less than an inch thick,  leave them whole.

If they are an inch thick or bigger you may want to cut them in half lengthwise. Toss on a baking sheet with avocado oil, sea salt, black pepper, garlic powder and chili flakes.

Roast in the oven for about 25-30 minutes, removing half way through to toss – until tender and caramelized.

When carrots are done, toss with lemon juice, maple syrup and fresh thyme. Top with pomegranate seeds and serve.

Give this recipe a try! Tap the link for the full recipe details.