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Roasted Maple Carrots w/ Pepitas

This one is a quickie but a good one. Carrots taste best sweet in my opinion and what doesn’t taste good slathered in some maple syrup and cinnamon? Not much, is the answer FYI. I use this as a topping on a salad, buckwheat or massaged kale bowl (recipe here) and top it with pepitas!


Perfect for a lazy day… which, I’ve had quite a few after being super tired since I’m clearly getting a cold but am in complete denial about it. Hopefully all the roasted veggies heal me!


vegan & gluten-free // serves 1-2

  • 1 lb. carrots
  • 3 tbsp maple syrup
  • 2 tsp cinnamon
  • 2 tbsp+ pepitas for topping
  • pinch of sea salt


  1. Pre-heat oven to 400f degrees and line a baking sheet with parchment paper.
  2. Half each carrot and chop into similar sizes so they cook evenly (mine are an inch).
  3. Add carrots to a bowl and mix in the maple syrup, cinnamon, and salt, toss and combine well.
  4. Save the bowl, add the carrots in a single layer to the baking sheet and roast for 15-20 minutes.
  5. Take the carrots out, add them back into that maple syrup-cinnamon covered bowl and add the pepitas, toss everything again and serve!


Hope you enjoy!
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-Alison Marras
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