Maple Glazed Roasted Carrots

Submitted by GirlEatsWorld

"Easy, subtly sweet roasted carrots. Very nice side dish."

 

• Ready In: 25mins
• Ingredients: 5
• Serves: 4-6

ingredients

• 1 lb precut baby carrots
• 1⁄2 tablespoon olive oil
• 1⁄4 teaspoon salt
• 1⁄2 tablespoon butter
• 1⁄2 tablespoon maple syrup

directions

1. Preheat oven to 475 degrees.
2. In shallow baking dish, toss carrots with oil and salt to coat.
3. Roast in oven for 10 minutes.
4. Heat butter in small saucepan until golden brown (dont burn!), remove from heat and add maple syrup.
5. Drizzle over carrots and shake pan to coat.
6. Return to oven and continue to roast for another 8 minutes, or until brown and tender.
7. Serve immediately.

Reviews

[Judith N.]

Excellent and tasty baby carrot recipe! I did cook them at a lower oven temperature which I think affected the end results a little, because I was cooking them with something else, but I am sure that at 475 degrees they would be perfect! Next time I will also add just a little more maple syrup. You could hardly taste it and I love the flavor of it. Will probably increase to 1 Tablespoon. Thanks for sharing this recipe. Tweeky.

 

[Avocato]

Really wonderful! I forgot to do the butter and syrup together on the stovetop (making the rest of the meal :) so I just drizzled syrup and thin butter shavings directly onto the carrots, stirring/ shaking to coat. A great recipe -- very easy, very tasty.

 

[Mandi c.]

These were amazing! My dh even loved them. Thanks for the lovely side dish.

 

[Judy from Hawaii]

This was a very nice side dish. The maple flavoring was very subtle, I think it could have been a bit more pronounced. My convection oven only goes to 450F; it was taking a long time to get the carrots tender, so I nuked them for a couple of minutes, then returned to the roasting. The end result was very tasty.

 

[Ms B.]

These carrots had a perfect flavor. The glaze was not overly sweet. I did have to roast my carrots almost twice as long as the recipe recommended in order to make them tender and not "woody" in the middle. These were a nice addition to our Christmas dinner.