Maple Glazed Carrots
These Maple Glazed Carrots are roasted in a sticky glaze of butter, garlic, brown sugar and pure maple syrup, with a pinch of red pepper flakes for a little heat. Tender, caramelized rainbow carrots make an easy side dish for weeknight dinners or your Thanksgiving table.
Servings: 4
Ingredients
- 1 pound petite carrots peeled and trimmed
- 3 tablespoons butter
- 2 cloves garlic minced
- 3 tablespoons brown sugar
- ¼ cup maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Flaky sea salt for serving
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Cut peeled and trimmed petite carrots in half from stem to tip. If you’re using larger carrots, cut into equal-sized pieces.
- In a small saucepan, melt butter. Once melted, stir in minced garlic and cook for about 30 seconds, until fragrant.
- Stir in brown sugar and maple syrup and bring to a boil. Reduce heat and simmer for 1 minute. Remove maple glaze from the heat and stir in kosher salt, pepper and red pepper flakes.
- Add cut carrots to parchment-lined baking sheet. Pour over maple glaze and toss to evenly coat.
- Place carrots in preheated oven and bake for 25 to 30 minutes, tossing halfway through, until carrots are tender and starting to caramelize on the edges.
- Transfer roasted carrots to a serving platter and garnish with flaky sea salt (optional) and fresh, chopped parsley. Serve.
Notes
- Feeding a crowd? If you're making this for a holiday crowd, double the recipe and roast the carrots on two sheet pans.