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Binge Eating and Orange-Maple Glazed Carrots

Orange Maple Glazed Carrots

Makes about 3 cups
Author: Molly Patrick


  • cup freshly squeezed orange juice (160 ml)
  • ¼ cup 100% pure maple syrup (60 ml)
  • 2 tablespoons date sugar
  • 1 tablespoon arrowroot powder (AKA arrowroot starch)
  • ½ teaspoon salt
  • ½ teaspoon black pepper (about 10 turns)
  • ¼ teaspoon ground nutmeg
  • 6 cups carrots, sliced (¼" thick / cut on the diagonal) (650 g)

For Serving (optional)

  • Pomegranate seeds
  • Raw pistachios, shelled and chopped


  • Preheat oven to 425°F (220°C) and line 2 large baking sheets with parchment paper or silicone baking mats.
  • In a large mixing bowl, whisk together the orange juice, maple syrup, date sugar, arrowroot powder, salt, pepper, and nutmeg. Add the sliced carrots and toss until the carrots are evenly coated.
  • Using a slotted spoon, carefully transfer the carrot slices (but not the orange juice mixture in the bottom of the bowl) to the baking sheets and spread them out in a single layer. Set aside the remaining orange juice mixture for now.
  • Place the carrots into the oven and roast for 15 minutes, until tender.
  • While the carrots are roasting, transfer the remaining orange juice mixture to a small saucepan and bring to a simmer over medium heat. Simmer, stirring often, until it thickens, about 2 minutes, then remove from the heat. Set aside until you plate up your dinner.
  • When the carrots are done, remove them from the oven and stir, then transfer to a serving bowl.
  • To serve, place a generous serving of carrots onto your plate and top with some pomegranate seeds and a sprinkle of pistachios. Drizzle the orange glaze over your carrots and dive in!