Maple Roasted Carrots
Maple roasted carrots are a simple side dish that is perfect for Thanksgiving, or just about any holiday. Carrots are roasted with butter, maple syrup, and finished with fresh parsley.
Servings: 6
Ingredients
- 2 1/2 pounds medium carrots scrubbed and trimmed, see notes below
- 4 tablespoons butter cubed
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/4 cup maple syrup
- 2 tablespoons parsley minced
Instructions
- Preheat oven to 425f and set rack to the middle level.
- Trim top ends of carrots. Cut thick carrots into thinner strips and leave the thinner carrots whole.
- Line a baking sheet with foil and spread carrots and butter around. Drizzle carrots with maple syrup and sprinkle with salt and pepper.
- Roast carrots for approximately 45 minutes or until tender. Every 10-15 minutes mix carrots with the melted butter and maple syrup to evenly coat.
- For more color, the carrots can be broiled for the last 60-90 seconds but watch very carefully to not burn. Sprinkle with parsley and serve. Enjoy!
Notes
- Makes 4 large or 6 moderate-sized servings.
- Large thick carrots should be cut lengthwise in half or quartered. All the carrots should be roughly the same thickness for uniform cooking.
- Use multiple pieces of foil if necessary. The goal is to allow easy clean-up and to prevent losing any of the syrup and butter.
- Leftovers can be refrigerated for up to 3 days and can be reheated in the oven at 325f until warm or with a microwave.
Nutrition
Calories: 180kcal | Carbohydrates: 27.4g | Protein: 1.6g | Fat: 7.7g | Saturated Fat: 4.9g | Cholesterol: 20mg | Sodium: 573mg | Potassium: 633mg | Fiber: 4.7g | Sugar: 17.1g | Calcium: 73mg | Iron: 1mg