Maple Roasted Carrots
User Reviews
5
Maple Roasted Carrots
Description
Maple Roasted Carrots feature slender carrots, either left whole or cut to ensure even cooking and better caramelization. The process begins by coating the carrots with olive oil, salt, and black pepper, and roasting them at 425ºF until tender and browned, which enhances their natural sugars. The glaze, made from melted vegan butter, maple syrup, brown sugar, Dijon mustard, garlic, apple cider vinegar, and optional red pepper flakes, is added after roasting to provide a sweet, tangy, and mildly spicy layer of flavor. The carrots are then tossed in this glaze and finished with chopped parsley and flaky sea salt to add freshness and texture contrast.
The balance between sweetness from maple syrup and brown sugar and the acidity of mustard and vinegar gives the carrots a rich complexity beyond just roasted vegetables. The optional red pepper flakes introduce a mild heat, adding depth to the glaze. The use of vegan butter keeps the dish dairy-free, but olive oil can be substituted if necessary.
For best results, choose skinny carrots to maximize caramelization and ease of preparation. You can serve these carrots alongside roasted meats, grain bowls, or as part of a vegetable medley to add a touch of sweetness and color to your plate. The glaze adheres well to the roasted carrots, making each bite moist and flavorful without being overly saucy.
Skinny, slender carrots work best for caramelization; prepare by leaving whole or cutting thicker carrots into quarters for even roasting.If vegan butter is unavailable, olive oil can be used with a pinch more salt to achieve similar results.Omit red pepper flakes for a milder dish suitable for children or sensitive palates.
Ingredients
- 3 pounds (1.4 kg) carrot about 5 bunches of skinny carrots, skinny
- 2 tablespoons extra virgin olive oil
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 3 tablespoons vegan butter melted
- 1 ½ tablespoons brown sugar organic
- ¼ cup (72g) maple syrup
- 1 heaping tablespoon Dijon mustard (regular or coarse ground)
- 2 teaspoons apple cider vinegar
- 6 garlic grated, cloves
- ¼ teaspoon red pepper flakes (optional, for a kick)***
- ½ teaspoon arrowroot powder
- 1 large handful parsley chopped, Italian flat-leaf
- sea salt for finishing, flaky
Instructions
- Preheat the oven to 425ºF/218ºC and arrange two racks in the oven, one on the bottom and one in the upper third of the oven. Line two sheet pans with parchment paper (important for easy cleanup).
- Wash and scrub the carrots well (they're dirty!), but don't peel them. Pat dry the carrots. If the carrots are skinny throughout, leave them whole for the best texture. If they’re fatter on the top, slice in half crosswise; keep the bottom skinny part whole; and cut the fatter tops lengthwise into quarters.
- Divide the carrots across the two pans. Drizzle with the olive oil and season well with salt and lots of black pepper (if carrots feel dry, add a bit more oil). Rub the carrots with your hands, ensuring they’re all evenly coated. Spread out in a single layer and roast in the oven 30 minutes (35 minutes for medium-sized carrots), until browned in spots and tender, without tossing or stirring.
- While carrots are roasting, make the maple butter glaze. Melt the butter in a medium bowl in the microwave, then add the brown sugar and heat for 20 seconds to help dissolve the sugar a bit (or you can do this in a small saucepan on the stove). Whisk the sugar and butter well, then add in the maple syrup, mustard, vinegar, grated garlic, and red pepper flakes if using. Whisk until well combined. Stir in the arrowroot powder and whisk well again.
- Remove the carrots from the oven. Whisk the glaze again to ensure the sugar is mixed well, then pour it over the carrots. Use a silicone spatula to toss and coat the carrots in the glaze. Roast for another 10 minutes, or until caramelized in spots.
- Remove from the oven. If there’s a fair amount of glaze on the pan, gently toss the carrots in it. Sprinkle on a few pinches of flaky sea salt. Transfer to a serving platter and garnish with parsley, if desired.
Notes
- Skinny, slender carrots work best for caramelization; prepare by leaving whole or cutting thicker carrots into quarters for even roasting.
- If vegan butter is unavailable, olive oil can be used with a pinch more salt to achieve similar results.
- Omit red pepper flakes for a milder dish suitable for children or sensitive palates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Sodium | 156mg | 7% |
| Potassium | 580mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 28678IU | 574% |
| Vitamin C | 11mg | 12% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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