Maple Glazed Carrots
User Reviews
5
Maple Glazed Carrots
Description
The Maple Glazed Carrots recipe features peeled, sliced carrots tossed with salted butter, brown sugar, and maple syrup, then roasted to caramelized tenderness at 400 degrees F. The seasoning includes salt, black pepper, and red pepper flakes for subtle heat and depth that counterbalances the apparent sweetness. Flipping the carrots halfway ensures even roasting and prevents burning of sugars.
Upon removal from the oven, a final drizzle of maple syrup enhances the glossy finish and intensifies the maple flavor. The texture is tender with slight caramelized edges providing a tasteful contrast.
Optional candied pecans are made by cooking sugar, water, salt, and pecans to create a crunchy topping that adds textural interest if desired. Variations include whisking in Dijon mustard for a sweet-tangy glaze, or garnishing with crumbled goat cheese to introduce a creamy element.
Maple Dijon variation: add 1 teaspoon Dijon mustard to the glaze for tanginess.For extra crunch, add candied pecans or walnuts after roasting.Sprinkle crumbled goat cheese on top to add creamy texture and tang.Watch the carrots closely while roasting as sugar and syrup can burn; flipping halfway helps prevent this.
Ingredients
- 2 lbs. carrot
- 6 Tablespoons butter cut into pieces, salted
- 3 Tablespoons maple syrup plus 2 Tablespoons for drizzling on top, real
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Optional Candied Pecans:
- 1/4 cup sugar
- 2 Tablespoons water
- pinch salt
- 1 cup pecans
Instructions
- Preheat oven to 400 degrees. Peel and slice carrots into slices or 3" diagonals. Cover a baking sheet with parchment paper or two layers of foil. Evenly spread the carrots on the foil.
- Top the carrots with pieces of butter. Sprinkle with brown sugar and drizzle with 3 Tablespoons of maple syrup (reserving 2 Tablespoons of maple syrup to drizzle on after roasting), salt, pepper, and red pepper flakes. Toss to combine and evenly coat.
- Bake for 20-28 minutes, flipping the carrots halfway through for even roasting. Carrots are done when they are tender and easily pierced with a fork, and the edges are caramelized. DON'T OVERCOOK THE CARROTS. Watch for caramelization. Maple syrup and brown sugar can burn quickly, so keep an eye on the carrots as they roast. Stirring halfway through helps avoid burning.
- Remove from the oven and drizzle with remaining 2 Tablespoons of maple syrup and gently toss. Taste for seasonings and add more salt if needed.
Candied Pecans:
- Line a baking sheet with parchment paper. Heat a large skillet over medium heat. Add sugar, water, and pinch of salt. Stir until just melted. Add pecans. Continue to stir until pecans are lightly caramelized. Remove and pour onto baking sheet to cool. Once cooled, chop into pieces and sprinkle on top of maple carrots
Notes
- Add 1 teaspoon Dijon mustard to the glaze for a maple Dijon twist with tangy flavor.
- Sprinkle candied pecans or walnuts over the carrots after roasting to add crunch.
- Crumbled goat cheese makes a creamy, tangy topping complementing the sweetness.
- Monitor closely during roasting to avoid burning the maple syrup and sugar; flipping carrots halfway helps.
User Reviews
Overall Rating
5
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