These maple roasted carrots are caramelized around the edges, tender inside, and tossed with a sweet-tart sauce of dried apricots and lime. Roasted almonds add the crunch I love against the soft carrots.
The sauce is what makes them special. I’m French, I live in Houston, and I had never heard of chamoy before Ottolenghi introduced me to it. Funny, since you can find it everywhere here!
Back in France, carrots rarely get this treatment. They usually show up grated with vinaigrette (carottes râpées, a bistro and school cafeteria classic) or glazed with butter and a little sugar (carottes Vichy). Think of these as a cousin of carottes Vichy, with maple syrup instead of sugar and a sauce with a few more passport stamps.
Published on November 5, 2026
PREP TIME
30 min
COOK TIME
30 min
DIFFICULTY
Easy
STORAGE
4 days
Chamoy, as I recently learned, is a Mexican sauce made with fruit, traditionally preserved in brine, along with chiles and tart ingredients. It brings together sweet, salty, sour, and spicy flavors. Ottolenghi makes his version with dried apricots, lime, and sumac.
If you know chamoy as the red sauce drizzled over mango, this one is a cousin: thicker and fruitier. It’s closer to a paste than a pourable sauce, and that’s what makes it cling to the carrots. A slightly chunky texture is fine, so there’s no need to keep blending.
Toss the carrots with the sauce while they’re still hot from the oven, then cover and let them sit for about 20 minutes to soak up the flavors. I add the almonds and herbs at the last minute, just before serving.
My Tips for Oven Roasted Maple Carrots
Cut the carrots into pieces of a similar size. I cut mine into large chunks, then halve the thicker sections lengthwise so everything cooks at the same rate.
Give them plenty of room on the baking sheet. Arrange the carrots in a single layer without overlapping so they roast evenly. You may need two baking sheets.
Start checking after 20 minutes. At 450°F (230°C), the carrots can brown quickly, especially with the maple syrup. As for texture, it’s up to you: leave them with a little bite or roast them until they’re more tender.
The Substitutions I Use
Ottolenghi’s ingredient lists can be long, and you may not have everything in your pantry. Here’s how I’ve adapted these maple glazed roasted carrots for my everyday cooking.
Cilantro. The original recipe calls for dill and mint, and if you have them, use them. I often use cilantro instead. It’s easy to find here in Houston, and its freshness works especially well in this dish.
Chile. The original uses Aleppo pepper, which I don’t always have in my pantry. I use crushed red pepper flakes, cayenne, or a little chile oil instead. Some are much hotter than others, so start with a small amount and taste the sauce before adding more.
Sumac, or a substitute. If you don’t have sumac, add the zest of half a lime, taste, then add a little more lime juice if needed. The flavor will be different, but you’ll still get that tartness.
Roasted almonds. Salted roasted almonds are my first choice. Unsalted roasted almonds work well too; taste the finished dish and adjust the salt.
What to Serve with Roasted Carrots
These carrots are good warm or at room temperature, so you can make them before your guests arrive, which I always appreciate when I’m hosting. For a simple dinner, serve them with white rice or roast chicken. For a dinner party, pair them with duck breast (magret, as we say in France). For wine, I’d pour a red that isn’t too powerful or complex, like a Pinot Noir (a red Burgundy, if you want to stay French).
Maple Roasted Carrots with Chamoy Sauce
4
servings30
minutes30
minutesPour garder la recette visible pendant que je cuisine
Ingrédients
- For the carrots
2 lb carrots
3 tablespoons olive oil
1 1/2 tablespoons maple syrup
salt and freshly ground black pepper
- For the sauce
40 g dried apricots, regular or soft (1.4 oz)
1 teaspoon maple syrup
2 teaspoons sumac
45 ml fresh lime juice (3 tablespoons, from about 2 limes)
crushed red pepper flakes, cayenne, or chile oil, to taste
1 small garlic clove
salt
- To serve
30 g salted roasted almonds (about ¼ cup)
1/2 bunch cilantro, or a combination of dill and mint
1 1/2 tablespoons olive oil
2 teaspoons fresh lime juice
Instructions
- Preheat the oven to 450°F (230°C).
- Peel the carrots and cut them into large chunks. Halve the thicker pieces lengthwise.
- Use your hands to toss the carrots with the olive oil, maple syrup, salt, and pepper until well coated.
- Spread the carrots on a baking sheet in a single layer without overlapping. Roast for 25 to 30 minutes, turning them partway through. Start checking after 20 minutes: they should be browned, with as much or as little bite as you like.
- Meanwhile, blend all the sauce ingredients together, starting with a small amount of chile. Scrape down the sides as needed. The sauce will be thick, more like a paste. Taste and adjust the salt and heat.
- Transfer the hot carrots to a large bowl, add the sauce, and toss to coat. Cover and let rest for 20 minutes.
- Roughly chop the almonds and herbs. Add them just before serving, along with the olive oil and lime juice from the “To serve” list.
La p'tite astuce Minute Papillote
- When I serve these carrots on a buffet, I spread a layer of plain yogurt mixed with a little lemon juice on a large platter, arrange the carrots on top, and finish with the almonds and herbs.
- I sometimes make the chamoy-style sauce ahead and keep it in the refrigerator until I’m ready to toss it with the hot carrots.
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Your Questions About These Roasted Carrots
Can I use soft dried apricots?
Yes. Soft dried apricots retain more moisture, so they’re more pliable and blend more easily. Firmer dried apricots work well too.
Can I make these ahead, and how long do they keep?
Yes. Store them in an airtight container in the refrigerator for up to 4 days. You can also make the sauce ahead. Add the almonds and fresh herbs just before serving to keep the almonds crunchy and the herbs fresh.
Is this recipe vegan?
Yes, these carrots are vegan. They’re made with carrots, olive oil, maple syrup, apricots, lime, almonds, and herbs. If you serve them over yogurt, choose a plain plant-based one.
Can I use baby carrots?
Yes. Leave them whole and keep an eye on them in the oven, since they cook faster than large chunks. Regular carrots, rainbow carrots, or carrots sold in bunches with the tops on all work well too.
Why are my roasted carrots soggy?
Usually the pan is crowded. Spread the carrots in a single layer with room between them, using two baking sheets if needed, and make sure the oven is fully preheated.
More Ottolenghi-Inspired Recipes
To keep the Ottolenghi inspiration going, here are two more recipes from the blog.
Miso Onions, Ottolenghi-Style (in French)
Tender, golden onion halves baked with white miso and butter. Mellow and savory, they’re perfect over white rice or mashed potatoes. In French for now, so it’s a good excuse to practice!
Cauliflower and Chickpea Salad, Ottolenghi-Style (in French)
Spiced roasted cauliflower, golden outside and still a little firm in the center, with chickpeas, arugula, and cherry tomatoes, served with a lemony tahini sauce. In French for now: bonne lecture !
For a Full Meal or Something Sweet and Salty
A baked vegetarian curry and miso-glazed eggplant.
Vegetarian Curry, Tandoori-Style (in French)
Chickpeas with a nearly confit texture, baked with cherry tomatoes, ginger, and spices, and finished with a fresh yogurt and lime sauce. It can be made the day before. In French for now, but the photos speak every language.
Miso Eggplant, Dengaku-Style (in French)
Tender eggplant halves glazed with miso and caramelized under the broiler, for a deep sweet-and-salty flavor. Serve with white rice. In French for now: à vos dictionnaires !
