A great make-ahead (and portable) Thanksgiving side-dish!


  • 1 bunch carrots, washed well and trimmed
  • ½ tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • fresh herbs (thyme, rosemary, or sage) [optional]
  • a squeeze of orange juice [optional]


  1. Preheat oven to 425F. Line a large baking sheet with aluminum foil.
  2. Slice the carrots in half lengthwise. In a large mixing bowl, toss with oil, salt and pepper until evenly coated.
  3. Arrange carrots in a single layer on the prepared baking sheet, and scatter herbs overtop. Roast in preheated oven for 15 minutes.
  4. In small bowl, whisk together maple syrup and balsamic vinegar. Pour over the carrots, and gently roll them around to coat. Roast for a further 15-20 minutes or until carrots are tender and caramelised.
  5. Remove from oven and squeeze a little orange juice over. Toss lightly.
  6. Serve immediately.