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Maple & Ginger Roasted Carrots with Hazelnuts

This beautiful and simple side dish is wonderful all year round but especially delicious in the fall and winter due to the warming ginger and sweet maple. Laid on a platter, these are sure to surprise your guests with their simplicity and elegance!

Maple & Ginger Roasted Carrots With Hazelnuts


  • 1 large bunch carrots 1.5 lbs / 700g
  • 1 Tbsp. coconut oil
  • ¼ tsp. fine grain salt
  • 2 Tbsp. maple syrup
  • ½ – 1 Tbsp. finely grated ginger, to taste
  • cup / 40g hazelnuts
  • Cold-pressed olive oil and flaky sea salt to finish


  • Preheat oven to 350°F / 175°C. Place hazelnuts on baking sheet and toast in the oven while it is heating. Bake for 15-20 minutes until toasted (an easy way to check is to bite one in half — it should be golden inside). Remove from the oven to let cool. Increase the oven temperature to 400°F / 200°C.
  • While the hazelnuts are roasting, wash carrots well and slice the thicker ones in half. Rub each one with a little coconut oil, then place on a lined baking sheet.
  • In a small bowl whisk together the salt, maple syrup, and desired amount of ginger. Pour over the carrots and toss to coat.
  • Place carrots in the oven and roast for about 20 minutes, until the carrots are tender and blistered in places. Remove the oven, taste, and add more salt if desired.
  • While the carrots are roasting and the hazelnuts have cooled, rub them together to remove most of the skins (don't worry about being too precise). Roughly chop the hazelnuts and set aside.
  • Place the roasted carrots on a serving plate and drizzle with a little olive oil, if desired. Scatter chopped hazelnuts over top and serve warm or at room temperature.


Serves 4-6