maple roasted carrots
There’s something magical about maple roasted carrots—the way their natural sweetness deepens in the oven, mingling with maple syrup’s caramel notes and a touch of salt.
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Servings: 6 people
Ingredients
- Carrots 800 g / 28 oz: Core vegetable that becomes tender and sweet as it roasts.
- Pure maple syrup 60 g / 2 oz: Adds natural sweetness and a caramelized glaze.
- Olive oil 30 g / 1 oz: Ensures even roasting and enhances flavor depth.
- Unsalted butter 20 g / 0.7 oz: Provides richness and helps glaze adhesion.
- Sea salt 5 g / 0.17 oz: Balances sweetness; brings out carrot flavor.
- Cracked black pepper 2 g / 0.07 oz: Adds subtle heat and complexity.
- Fresh thyme leaves 3 g / 0.1 oz: Contributes herbaceous aroma and freshness.
- Lemon zest 2 g / 0.07 oz: Brightens flavor, preventing the dish from tasting too sweet.
- Serve maple roasted carrots warm with herbs on top.
Instructions
- Preheat oven to 200°C / 400°F and line a large baking sheet with parchment paper.
- Wash, peel, and trim the carrots, then slice any thicker ones lengthwise for even cooking.
- In a mixing bowl, toss carrots with olive oil, melted butter, maple syrup, salt, and pepper until evenly coated.
- Spread carrots in a single layer on the prepared sheet; do not overcrowd.
- Roast for 25–35 minutes, turning halfway through, until tender with slightly blistered edges.
- Once caramelized, sprinkle fresh thyme and lemon zest; toss lightly before serving warm.
Notes
If maple syrup isn’t available, substitute with honey or agave nectar for a similar shine and sweetness.
Use parchment for easy cleanup and even caramelization; alternatively, roast in a cast-iron skillet for deeper browning.
Store leftover maple roasted carrots in an airtight container in the fridge up to three days. Reheat in the oven to restore their glossy texture.
Simple ingredients ready for maple roasted carrots.