Cinnamon & Thyme Roasted Carrots With Pine Nuts

A delicious, colourful side dish – perfect for your Sunday roast or Christmas dinner!

Gluten free
Wheat free

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Preparation time

5 min

Cook time

40 min

Total time



  • sides-light-meals-and-salads
  • vegetable-side-dishes




  • 500g/17.5 oz carrots, peeled, cut in half and then in half again lengthways
  • 4 cloves garlic, crushed
  • 10 fresh sage leaves, stalks removed
  • 5 sprigs fresh lemon thyme or 1 tsp dried thyme
  • 4 cinnamon sticks
  • 3 tbsp vegan syrup (eg maple, agave)
  • 3 tbsp olive oil
  • 75g/½ cup pine nuts
  • Salt and pepper, to taste


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Mix the oil and syrup in a bowl, then cover the carrots in the mixture.
  3. Pour the carrots into a baking tray with the rest of the ingredients, except the pine nuts. Mix around to coat it all and season.
  4. Cover the tray with tin foil and tuck in the edges tightly.
  5. Bake in the oven for 30 minutes.
  6. After 30 minutes, take out of the oven, remove the tin foil and add the pine nuts.
  7. Bake for another 10 minutes without the foil.

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