Thanksgiving meal planning is well underway around here, and these Maple-Glazed Rainbow Carrots are surely a contender to make it on this year’s table. These are packed with nutrients and the sweet-and-spicy flavor combination helps bring out the natural sweetness in the carrots.
This savory side dish is my take on the classic and trust me you won’t want to wait until Thanksgiving to add these to your menu.
- 2 pounds peeled rainbow carrots
- 6 tablespoons butter
- 2 tablespoons brown sugar
- ¼ cup maple syrup
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Flaky sea salt (for serving)
Preheat oven to 400 degrees F. Line a large baking sheet with foil or parchment paper. Cut carrots in half, lengthwise.
In a medium saucepan, melt butter. Once butter is melted, add brown sugar, maple syrup, minced garlic, kosher salt, black pepper and red pepper flakes. Bring to a simmer and cook for 1 to 2 minutes. Remove from heat.
Add carrots to lined baking sheet and pour over maple glaze mixture. Toss to evenly coat. Bake for 20 minutes. Stir and bake for another 20 to 25 minutes, until carrots are fully cooked through but not charred.
Serve with a sprinkle of flaky sea salt.