Roasted Carrots with Candied Walnuts

5 from 2 reviews



For the candied walnuts

  • 1/4 cup maple sugar (+2 tablespoons for dusting)
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 egg white
  • 1 teaspoon water
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup walnut halves

For the carrots

  • ~2lb multi colored carrots, peeled*
  • 3 tablespoons butter, ghee or coconut oil, melted
  • 3 tablespoons maple syrup
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon fresh thyme, minced
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • goat cheese, for garnish
  • black pepper, to taste
  • fresh parsley, chopped
  • fresh mint


  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. Whisk together 1/4 cup maple sugars, cinnamon, and salt in a bowl.
  3. In a large bowl, whisk together egg white, water and vanilla extract until egg whites become frothy. Add walnuts to the bowl and toss until coated. Then add sugar mixture to the large bowl.
  4. Place on baking sheet in a single layer. Put in oven for 35 minutes, tossing every 5-10 minutes to help cook evenly on all sides.
  5. Once the walnuts are done cooking, remove them from the baking sheet to cool on a plate. Roughly chop once cool. Then place the carrots on the baking sheet evenly throughout. In a small bowl, whisk together butter, maple syrup, rosemary, sage, thyme, salt and cayenne pepper. Use a basting brush to brush each carrot on the baking sheet.
  6. Place in the oven to bake for 50 minutes.
  7. Top with goat cheese, black pepper, fresh parsley, and mint before serving!


*I left the carrots whole unless a carrot was much larger than the other whole carrots. In that case, I just halved the carrot!

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