Roasted Carrots Maple Glaze (Printer-friendly)

Tender roasted carrots coated in a sweet maple glaze for a delicious side dish.

# What You'll Need:

01 - 1 lb carrots, peeled and cut into sticks or left whole if thin

02 - 2 tbsp pure maple syrup

03 - 2 tbsp olive oil

04 - 1 tbsp unsalted butter, melted (optional for richness)

05 - 1/2 tsp sea salt

06 - 1/4 tsp freshly ground black pepper

07 - 1/4 tsp ground cinnamon (optional)

08 - 1 tbsp chopped fresh parsley (optional)

01 - Set the oven to 400°F and line a baking sheet with parchment paper.

02 - Place the carrots in a single layer on the prepared baking sheet.

03 - Whisk together maple syrup, olive oil, melted butter if using, salt, pepper, and cinnamon in a small bowl.

04 - Pour the glaze over the carrots and toss to evenly coat.

05 - Roast for 25 to 30 minutes, turning once halfway, until tender and lightly caramelized.

06 - Transfer carrots to a serving platter and sprinkle with chopped parsley if desired. Serve warm.

01 -

Carrots transform into something almost dessert-like, but it's still a vegetable, so you can serve it without guilt.
The whole dish comes together in under an hour with almost no active cooking time.
It tastes elegant enough for a dinner party but so easy you could make it on a Tuesday night.

02 -

Don't crowd the pan—I learned this the hard way when I tried to fit too many carrots on one sheet and they ended up steamed instead of roasted.
Turning them halfway through isn't just a suggestion; it's what ensures even caramelization on all sides.
If your oven runs cool, those carrots might need a few extra minutes, so trust your eyes and your fork before pulling them out.

03 -

Melt the butter separately and mix it with the other glaze ingredients before pouring—this ensures even distribution instead of puddles of butter on the pan.
If you notice the carrots are browning too quickly on top but still hard inside, lower the oven temperature by 25 degrees and give them extra time.