Low-Sodium Maple Syrup and Pumpkin Pie Spice Roast Carrots

This is a recipe I developed while exploring options for a low-sodium diet, and it’s a keeper. This recipe does include what I’m calling a “misting” of salt–maybe 1/8 tsp of salt for the whole recipe. The key to success for this recipe was finding ingredients that packed a flavorful punch without adding sodium–in this case, it was maple syrup and pumpkin pie spice. The sweet maple and cozy, warm pumpkin pie spices harmonized beautifully with the sweet earthiness of the carrots to create a comforting and delicious side dish for any protein–but it pairs particularly well with grilled meats like steak, lamb chops and especially pork chops. And talk about simple! These are about 10 minutes of prep and then they roast for about 30 minutes–perfect for a weeknight meal feel luxurious!

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Low-Sodium Maple Syrup and Pumpkin Pie Spice Roast Carrots

Author: keriawilliams

Ingredients

Servings

• 1 pound carrots (peeled and split if necessary to make the carrots about the same thickness--about 1/2 inch)
• 2-3 tbsp maple syrup
• 1 tsp pumpkin pie spice
• ¹⁄₈ tsp Kosher salt (just a "misting" of salt over the carrots is all they need for great flavor!)
• Pecan or olive oil

Instructions

1. Preheat oven to 425*. Line a cookie sheet with aluminum foil and lay the carrots out in a single layer. Drizzle with pecan or olive oil. "Mist" with Kosher salt--use a very light hand to sprinkle a little salt over top of the carrots--you should need no more than 1/8 tsp.

   

1. Roast carrots for about 20 minutes and check for doneness. When the carrots are starting to get soft, drizzle the maple syrup over top.

1. When carrots are about 5 minutes from being done, sprinkle with the pumpkin pie spice--do this step last so the spices don't get scorched in the heat, but have time to meld with the juices of the carrots, oil and maple syrup.

   

1. Enjoy with almost any grill protein, such as steak, chicken, lamb chops or especially pork chops.