Black Truffle Maple Roasted Carrots

Roasted carrots become glossy, caramelized, and quietly luxurious with TruffLove Black Truffle Maple Syrup. The natural sweetness of the carrots pairs beautifully with the earthy truffle finish, making this an elegant side dish for weeknights, holidays, or hosting.

Prep 10 min

Cook 25 min

Total 35 min

Serves 4

Difficulty Easy

Ingredients

What You’ll Need

680 g carrots, peeled and halved lengthwise if large
2 tablespoons olive oil
2 tablespoons TruffLove Black Truffle Maple Syrup
1 teaspoon Dijon mustard, optional
1 teaspoon fresh thyme leaves, plus more for serving
1/2 teaspoon kosher salt
Black pepper, to taste
Optional: flaky salt for finishing
Optional: chopped parsley
Optional: toasted walnuts or pecans

Method

How to Make It

Preheat the oven to 425°F / 220°C. Line a baking tray with parchment paper or foil.
Place the carrots on the tray and toss with olive oil, thyme, salt, and black pepper.
Spread the carrots in a single layer.
Roast for 18–20 minutes, flipping once halfway through.
In a small bowl, stir together TruffLove Black Truffle Maple Syrup and Dijon mustard if using.
Brush or drizzle the maple-truffle glaze over the carrots.
Return to the oven for 5–8 minutes, until the carrots are tender, glossy, and caramelized at the edges.
Transfer to a serving plate.
Finish with flaky salt, parsley, and toasted nuts if desired.
Serve warm.

Pairing Note

Perfect beside roast chicken, salmon, steak, turkey, lentils, or a holiday dinner. Add the Black Truffle Maple Syrup near the end of roasting so it caramelizes without burning.

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