Low Iodine Glazed Ranch Chive Roasted Carrots
Total time40 min
Prep time10 min
Cook time30 min
4.9(25)
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Learn more →Ingredients
4 servings
- 1 ½ lb medium carrots, peeled and trimmed
- 2 tbsp olive oil
- ½ tsp dried dill
- ½ tsp dried parsley
- ¼ tsp smoked paprika
- ¼ tsp mustard powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp maple syrup
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp apple cider vinegar
- 3 tbsp fresh chives, thinly sliced
For serving
- flaky sea salt, for serving (optional)Can be omitted
flaky sea salt
Instructions
- 1
Preheat the oven to 425°F (220°C). If any carrots are thicker than 3/4 inch at the widest point, halve them lengthwise so all pieces are roughly the same size.
- 2
In a small bowl, stir together the dried dill, dried parsley, smoked paprika, mustard powder, salt, and black pepper to form the ranch spice blend.
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