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Maple Roasted Carrots

Maple Roasted Carrots

The carrots are still in the bag and the table is nearly set — a hot oven and maple glaze fix that fast.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 pounds carrots peeled and cut into 2-inch pieces (halve thick ones lengthwise so all pieces are about the same thickness)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons pure maple syrup
  • 1 tablespoon unsalted butter melted
  • 1 teaspoon fresh thyme leaves optional
  • Flaky salt to finish (optional)

Method
 

  1. Peel and cut: Peel the carrots and cut them into 2-inch pieces, halving thick ones lengthwise so all pieces are about the same thickness — about 10 minutes of prep. Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. Toss: Toss the carrots with the olive oil, kosher salt, and black pepper in a large bowl until evenly coated.
  3. Spread: Spread the carrots in a single layer on the prepared sheet, leaving space between pieces so they roast instead of steaming.
  4. Roast: Roast for 20 to 25 minutes, turning once halfway through, until the thickest pieces are fork-tender and the edges are browned.
  5. Glaze: Whisk the maple syrup and melted butter together, drizzle over the hot carrots, and toss to coat.
  6. Finish in the oven: Return the pan to the oven for 3 to 5 minutes, until the glaze clings and darkens slightly at the edges — watch closely, because maple syrup goes from caramelized to scorched fast.
  7. Serve: Scatter the thyme leaves and a pinch of flaky salt over the top and serve warm.