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Sweet and Spicy Maple Chili Rainbow Carrots

Sweet and Spicy Maple Chili Rainbow Carrots

When you’re looking for something pretty (as in “pretty spicy”), and something a little sweet, look no further than these rainbow carrots!

They get their heat from both Aleppo chili peppers and chili powder, and a kiss of sweetness from organic maple syrup made right here in the hills of Vermont.

Hello, happy joyous side dish!

We threw these together for a fancy Sunday meal for family and they evaporated off the table. Well, most of them did. Jedd and I had two pieces of carrot left for dinner the next day, which was the perfect amount to split – no polite squabbling required.

“No, no. You take the last ones.”

“No, no. You take the last ones.”

Easy peasy, right down the middle!

Sweet and Spicy Maple Chili Rainbow Carrots

These would be a delightful accompaniment to our World’s Best and Easiest Weeknight Dinner: Chicken and Preserved Lemon Tagine or our Pistachio Peso Chicken with Seasoned Salt Roasted Cherry Tomatoes.

And they’d be perfectly doctored up in our Cast Iron Blood Orange Chicken and Carrots. Just toss in some maple syrup along with Aleppo pepper and chili powder, and voilà!

How wonderful would these maple chili carrots be with blood oranges and a kiss of wine? Answer: I think they’d be pretty stellar.

So, grab just grab a handful of ingredients and get that oven preheated.

You’re going to love these carrots!

Sweet and Spicy Maple Chili Rainbow Carrots
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Sweet and Spicy Maple Chili Rainbow Carrots

When you’re looking for something pretty (as in “prettyspicy”), and something a little sweet, look no further than these rainbow carrots!
They get their heat from both Aleppo chili peppers and chili powder, and a kiss of sweetness from organic maple syrup made right here in the hills of Vermont.
Hello, sweet and spicy goodness!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 6
Author Launie Kettler

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons Aleppo pepper flakes
  • 1 teaspoon chili powder
  • 1 teaspoon Himalayan sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon flaky sea salt (like Jacobsen Sea Salt)
  • Flat leaf parsley, for garnish

Instructions

  • Preheat oven to 400 degrees.
  • Place the carrots cut side up in a large, rimmed sheet pan.
  • Whisk together 1 tablespoon maple syrup, olive oil, Aleppo pepper, chili powder, Himalayan salt, and pepper together in a small bowl.
  • Brush the carrots with the maple syrup mixture.
  • Bake for 12 minutes, flip, and brush the carrots with the maple mixture again.
  • Bake for an additional 10 minutes, and drizzle with remaining 2 teaspoons maple syrup.
  • Turn heat to 450 degrees, and cook for an additional 3-5minutes or until fork tender and lightly caramelized.
  • Serve hot or at room temperature.
  • Store leftovers in the refrigerator in an airtight container for up to 5 days.

Sweet and Spicy Maple Chili Rainbow Carrots

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