Roasted Carrots with Maple Glaze (Print Version)

Tender carrots roasted until caramelized, coated in a sweet and savory maple glaze with lemon and warm spices.

# What You'll Need:

→ Vegetables

01 - 1.5 pounds carrots, peeled and cut into sticks or slices

→ Glaze

02 - 2 tablespoons pure maple syrup
03 - 2 tablespoons olive oil
04 - 1 tablespoon unsalted butter, melted
05 - 1 tablespoon fresh lemon juice
06 - 0.5 teaspoon salt
07 - 0.25 teaspoon freshly ground black pepper
08 - 0.5 teaspoon ground cumin, optional

→ Garnish

09 - 2 tablespoons chopped fresh parsley, optional

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - In a large bowl, whisk together maple syrup, olive oil, melted butter, lemon juice, salt, pepper, and cumin if using.
03 - Add carrots to the bowl and toss thoroughly to coat evenly with the glaze mixture.
04 - Spread coated carrots in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, stirring once halfway through, until 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 Tips:

01 -
  • The oven does all the heavy lifting while you prepare the rest of your meal, making this possibly the most effortless impressive side dish in your repertoire.
  • That magical moment when the maple caramelizes on the edges of each carrot creates a flavor that converts even the most stubborn vegetable skeptics at your table.
02 -
  • After burning an entire batch of these carrots during my first attempt, I discovered that dark-colored baking sheets cause much faster caramelization, so reduce cooking time by about 5 minutes if using one.
  • The carrots will continue to soften after removing from the oven, so its better to pull them out when they still have a slight bite rather than waiting until theyre completely tender.
03 -
  • If your maple glaze separates in the bowl before coating the carrots, add a tiny pinch of mustard powder and whisk vigorously, as it acts as a natural emulsifier that brings everything back together.
  • For the most intense flavor, return the carrots to the mixing bowl with any remaining glaze immediately after roasting and toss again before transferring to the serving dish, capturing every bit of that maple goodness.

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