Maple Roasted Carrots
Whole carrots halved lengthwise, coated in a buttery maple-garlic glaze, and roasted at high heat until caramelized and tender. A simple side dish that looks as good as it tastes.
Servings: 6 servings
Calories: 99kcal
Ingredients
- pounds whole carrots with tops trimmed and peeled
- 3 tablespoons butter melted
- 3 tablespoons pure maple syrup
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
- Trim the carrot tops, leaving about 1 inch of the green tops attached. Peel the carrots and slice each one in half lengthwise. If any carrots are especially thick, cut them into quarters lengthwise so all pieces are similar in size.
- In a small bowl, whisk together the melted butter, maple syrup, olive oil, garlic powder, salt, and black pepper.
- Arrange the carrots on the prepared baking sheet in a single layer with the cut sides facing down. Brush the maple mixture generously over the carrots, making sure they are well coated.
- Roast for 20 minutes. Carefully flip the carrots and brush with any remaining maple mixture. If desired, brush with a little additional maple syrup for a glossy finish.
- Continue roasting for 10 to 15 minutes, or until the carrots are fork-tender and the edges are caramelized.
- Transfer the carrots to a serving platter and garnish with fresh parsley before serving.
Nutrition
Serving: 1Serving | Calories: 99kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 240mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.1mg