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If you’re on carrot duty this Thanksgiving, you have to make these cinnamon roasted carrots with candied rosemary hazelnuts. This recipe has got layers of texture and flavor: tender carrots, warm cinnamon spice, and a fragrant, sweet crunch on top. They’re warm, cozy, and just the right amount of sweet.

Cinnamon Roasted Carrots with Rosemary Hazelnuts

This dish works so well for Thanksgiving or any holiday dinner party because you can roast the carrots ahead of time and warm them before serving. The hazelnuts can also be made in advance and stored in a little container. When everything comes together, you get this beautiful dish that pairs well with turkey and all the other classic sides.

The real star here is the rosemary hazelnut topping. You toast hazelnuts in a skillet with maple syrup and fresh rosemary until they turn sticky, glossy, and completely irresistible. They harden slightly as they cool, giving the perfect crunchy contrast to the tender roasted carrots. It’s a simple addition that tastes gourmet but takes seriously like 5 minutes.

Besides being delicious, this dish is packed with nutrition, too. The carrots provide a hefty dose of vitamin A, and pairing them with a little healthy fat from the olive oil and hazelnuts actually helps you absorb it better. In addition, each serving of this dish has over 5 grams of fiber from the carrots and hazelnuts. This can help your digestion, especially if most of the other dishes on the table are a little lower in fiber (which is totally fine)!

These cinnamon roasted carrots are one of my favorite holiday sides because they’re simple, festive, and always a crowd-pleaser. I hope you enjoy, and leave a comment below if you try them!

Cinnamon Roasted Carrots with Rosemary Hazelnuts

These cinnamon roasted carrots with candied rosemary hazelnuts are a festive Thanksgiving or holiday side dish that are so easy to make!

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Prep 10

Cook 25

Total 35

Course Side Dish

Cuisine American, Gluten-Free, Vegan, Vegetarian

Servings 6

Calories 204 kcal

Ingredients

Roasted Carrots

1 1/2 lb carrots
1 tbsp olive oil
1 tbsp maple syrup
1/2 tsp salt
2 tsp cinnamon

Candied Rosemary Hazelnuts

1 cup hazelnuts, chopped
1/4 cup fresh rosemary, chopped
2 tbsp maple syrup
1/4 tsp salt

Instructions

Carrots

Preheat oven to 400F and line a large baking sheet with parchment paper or foil.
Chop carrots in half, then again lengthwise in halves or quarters to create slivers that are about 3-4" long and 1/2" thick (see photos for reference).
Add carrots to a large bowl and drizzle over the olive oil and maple syrup. Mix well to evenly coat the carrots.
Add salt and cinnamon to the carrots and mix again.
Spread seasoned carrots evenly on the baking sheet and bake for 20-25 minutes until tender.

Candied Rosemary Hazelnuts

While the carrots are baking, make the candied hazelnuts.
Heat a non-stick pan over medium heat. Once hot, add the hazelnuts and rosemary and toast for 1-2 minutes while stirring.
Add maple syrup and continue to stir for 2-4 minutes or until all the maple syrup has solidified on the hazelnuts and they are slightly browned. Keep an eye on them during this step, as they can go from toasted to burnt pretty quickly. Once they are golden brown, finish with 1/4 tsp salt, remove them from heat, and onto a plate to cool. Spread it out so it doesn't all stick together.
Once carrots are done, top with the toasted candied hazelnut mixture to serve.