Easy Maple Roasted Carrots
User Reviews
5
Easy Maple Roasted Carrots
Description
Easy Maple Roasted Carrots involves roasting peeled, evenly-cut carrot chunks covered in a butter and maple syrup glaze mixed with brown sugar, cinnamon, ground ginger, and kosher salt. The carrots are tossed with roughly chopped walnuts for added texture. Roasting at 400°F caramelizes the sugars and softens the carrots to a tender yet slightly firm texture. Once out of the oven, the carrots are coated again with the pan glaze to reinforce the sweet, spiced flavor and then finished with fresh thyme for a fresh herbal aroma.
The glaze provides a buttery coating that draws out the carrots’ natural sugars, while the warming spices enhance flavor complexity. Walnuts add a contrasting crunch and nuttiness which pairs well with the maple sweetness. This side dish works well alongside roasted or grilled meats or as part of a holiday or everyday dinner plate.
Cut carrots to uniform sizes to ensure even cooking, and consider substitutions like baby carrots, pecans for walnuts, or dairy-free butter or oils to suit dietary preferences. Leftovers keep well refrigerated for several days.
Ingredients
- 2 lbs carrot peeled and cut into 2 inch chunks
- 1 cup walnuts roughly chopped
- 3 tablespoons butter salted
- 1/2 cup maple syrup
- 1/4 cup brown sugar packed
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 teaspoon thyme fresh, to finish
Instructions
- Pre-heat oven to 400 degrees F. Line a large rimmed baking sheet with foil and set aside.
- Add butter, sugar, maple syrup, ginger, cinnamon, maple syrup, and salt to a small saucepan and heat over medium to melt butter and dissolve sugar. Whisk until the sugar is all dissolved and the butter melted.
- Add the carrots and walnuts to a large bowl. Pour butter and maple sauce over them and mix well.
- Pour carrots onto the foil-lined sheet. Spread into an even layer. Add to oven and bake for 20 minutes.
- Remove from oven and add carrots to a serving dish. Use a spatula to add the remaining glaze on the foil to the carrots. Mix well and finish with fresh thyme.
Notes
- Cut carrots evenly for uniform cooking, halving larger pieces as needed.
- Store leftovers in the refrigerator for up to three days.
- Baby carrots can be used instead of peeled chunks for convenience.
- Pecans may substitute for walnuts for a different nutty flavor.
- To make dairy-free, swap butter with a preferred dairy-free butter or oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 349mg | 15% |
| Potassium | 648mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 33g | 66% |
| Vitamin A | 25439IU | 509% |
| Vitamin C | 9mg | 10% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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