Roasted carrots are such a delicious side dish. Their natural sweetness is brought out when roasted, but we take it a step further with a butter and maple glaze that caramelizes and makes the roasted carrots tase even more incredible. The key to amazing roasted carrots is to find carrots that are the same size. I find that the organic carrots with the green tops still attached are the best to use for this recipe.
There’s always a place for the random sized carrots in the plastic bags, but not so much here. If you have carrots of all sizes, then you will need to cut them up to the same size to ensure even cooking. If you have different sizes, and you leave them whole, the large ones will be underdone. Part of the appeal is the display of the full carrot. Especially if you’re making these for a special occasion, you’ll want to find those whole, even sized carrots.
An amazing meal to pair these carrots with is my chuck roast and mashed potatoes. It’s simple but elegant enough to serve over the holidays.
Tips for the Best Roasted Carrots
- Find whole carrots that are the same size.
Roasted Glazed Carrots
Ingredients
- 3 lbs Carrots peeled
- olive oil
- kosher salt
- black pepper
- 3 tbsp salted butter
- 1/4 c maple syrup
Instructions
- Preheat oven to 425 degrees.
- Find carrots that are roughly the same size. Cut stems off, peel and wash.
- Toss on a sheet pan in olive oil and season with salt and pepper.
- Roast at 425 for 20 minutes.
- In a pot over medium heat melt together the butter and maple syrup. Bring to a boil and allow to thicken for 3 minutes, stirring occasionally.
- Remove the carrots from the oven and pour the sauce over. Toss in the sauce and flip the carrots over.
- Put back in the oven for 2-3 more minutes for the sauce to caramelize around the carrots.
- Serve warm.