Maple Walnut Roasted Carrots — A Woodland Ember Classic

Lorie Kolesa

When the air turns cool and kitchens start to smell like comfort, this recipe brings that slow warmth home. Our Woodland Ember pairing — Maple Balsamic Vinegar and Roasted Walnut Oil — transforms humble carrots into a glossy, caramelized side dish that feels at once rustic and refined.
Sweet, nutty, and irresistibly savory, it’s perfect for weeknights or holiday tables alike.

Ingredients

  • 1 lb fresh carrots, peeled and trimmed (rainbow carrots if available)

  • 2 Tbsp Roasted Walnut Oil

  • 1 ½ Tbsp Maple Balsamic Vinegar

  • 1 tsp Dijon mustard

  • 1 tsp pure maple syrup (optional, for extra caramelization)

  • Kosher salt and cracked black pepper, to taste

  • Fresh rosemary or thyme sprigs for garnish

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

  2. Whisk together Roasted Walnut Oil, Maple Balsamic, Dijon, and maple syrup in a small bowl until emulsified.

  3. Toss carrots in the glaze mixture until evenly coated; season generously with salt and pepper.

  4. Roast for 25–30 minutes, flipping once halfway, until the carrots are tender and caramelized around the edges.

  5. Finish with a light drizzle of Maple Balsamic and a sprinkle of fresh herbs just before serving.

Serving Ideas

Serve these alongside roasted chicken, grain bowls, or holiday mains. The glossy glaze also works beautifully over sweet potatoes, parsnips, or even roasted cauliflower.

Flavor Note

The Roasted Walnut Oil adds a rich, buttery depth while the Maple Balsamic brings warm sweetness — together they create a woodland glow that lingers on the plate.

Shop the pairing: Woodland Ember – Maple Balsamic & Roasted Walnut Oil »



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