Roasted Carrots with Maple Glaze (Print)
Caramelized carrots coated in sweet maple glaze, perfectly tender and golden-edged.
# Ingredient List:
→ Vegetables
01 - 1 ½ lbs carrots, peeled and cut into sticks or slices
→ Glaze
02 - 2 tbsp pure maple syrup
03 - 2 tbsp olive oil
04 - 1 tbsp unsalted butter, melted
05 - 1 tbsp fresh lemon juice
06 - ½ tsp salt
07 - ¼ tsp freshly ground black pepper
08 - ½ tsp ground cumin (optional)
→ Garnish
09 - 2 tbsp chopped fresh parsley (optional)
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - In a large bowl, whisk together the maple syrup, olive oil, melted butter, lemon juice, salt, pepper, and cumin if using.
03 - Add the carrots to the bowl and toss well to coat evenly with the glaze.
04 - Spread the carrots in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, stirring once halfway through, until the carrots are tender and slightly caramelized at the edges.
06 - Transfer to a serving platter and sprinkle with fresh parsley if desired. Serve warm.
# Expert Suggestions:
01 -
- The maple glaze creates these gorgeous sticky edges that make everything taste restaurant special
- It comes together in minutes but roasts into something that feels like you spent all day cooking
02 -
- Cut your carrots to similar sizes so they roast evenly. I once had a mix of thick and thin pieces and some burned while others stayed crunchy
- The glaze will bubble and darken in spots. That is exactly what creates those addictive sweet crunchy bits everyone fights over
03 -
- Do not use parchment paper if you want extra crispy edges. The direct pan contact creates more caramelization.
- Let the carrots sit on the baking sheet for 5 minutes after roasting. The glaze thickens and clings better as it cools slightly.