Roasted Carrots with Bone Broth and Maple

November 28, 2020 | WRITTEN BY: Patricia Bannan, MS, RDN

Roasted Carrots with Bone Broth and Maple


Servings: 4 Print
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 2 pounds whole rainbow carrots, stems trimmed
  • 1/4 cup Pacific Foods Organic Chicken Bone Broth
  • 2 tablespoons melted ghee or butter
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons maple syrup


  1. Preheat oven to 450°F. Line a baking tray with parchment paper.

    Heat a large skillet over medium-high heat. Add carrots and bone broth and gently saute until carrots turn brightly colored, about 4-5 minutes.

    Carefully transfer carrots to lined baking tray. Drizzle with melted butter or ghee and sprinkle with sea salt and pepper.

    Roast sprouts for 25-30 minutes, or until carrots are tender. Remove from oven, drizzle with maple syrup, and enjoy!

    Recipe courtesy of Pacific Foods.


Calories: 190kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 4.5g | Cholesterol: 15mg | Sodium: 470mg | Fiber: 6g

Leave a comment