ABK’s Maple Roasted Carrots with Rosemary are a delicious addition to your holiday table! The brown butter sauce is a perfect balance of sweet and savory, with fresh rosemary and a touch of maple. This side dish complements turkey, ham, steak, and just about any main dish.
From the moment we saw these beautiful, multicolored carrots at the store, we knew we wanted them on our table. Already peeled and ready for roasting, these rainbow carrots make an eye-catching side dish with very little prep. So far, we have found them at both Trader Joes and Costco.
4 Steps to roasted carrots
- Roast carrots in the oven until tender
- While carrots are roasting, cook glaze
- Coat carrots in glaze
- Finish with freshly ground pepper and sea salt flakes
One helpful roasting tip
We found that the purple carrots bleed color onto the other carrots during roasting and tossing in the glaze. If this matters to you, roast the purple carrots separately in one corner of the baking sheet. After roasting, toss the yellow and orange carrots in the glaze and arrange on a serving platter. Toss the purple carrots in the remaining glaze and add them to the platter for a beautiful pop of color!
Why use sea salt flakes?
Sea salt flakes are light and delicate, with a lovely crunch. They are typically not mixed into a recipe but used as a finishing salt. Salt flakes look beautiful sprinkled over food and give little bursts of saltiness in every bite. Use them as a delicious finish to vegetable dishes, brownies and chocolate chip cookies, meats, and focaccia. We at ABK use Maldon brand sea salt flakes. Give them a try!
Brown Butter
Brown butter brings a roasted, nutty flavor to the maple rosemary glaze. If you’re not a fan of the brown butter flavor, or simply don’t have the time, feel free to skip that step and use melted butter for the glaze. Both taste delicious!
More simple sides
We’re thrilled to offer this colorful, sweet and savory side dish that is so easy to make. We hope you enjoy sharing this recipe with your family and friends. Here are a few more side dishes we love: Spinach and Artichoke Bread Pudding, Slow Cooker Cream Cheese Corn, and Easy Roasted Cauliflower with Balsamic.
Maple Roasted Carrots with Rosemary
Ingredients
- 2 pounds multicolored carrots
- 2 tablespoons olive oil
- ¼ cup unsalted butter
- ¼ cup pure maple syrup
- 2 tablespoons dark brown sugar
- 2-3 teaspoons fresh rosemary, finely chopped
- sea salt flakes to taste (we like Maldon sea salt flakes)
- freshly ground pepper to taste
Instructions
- Heat oven to 400 degrees. Line a baking sheet with parchment paper.
- Place carrots on prepared baking sheet.
- Purple carrots can bleed their color onto the other carrots while roasting. If this matters to you, separate purple carrots from the other carrots on the baking sheet while roasting and glazing. Cut any thick carrots lengthwise.
- Drizzle carrots in olive oil and gently toss to coat. Place in oven and roast for 20-25 minutes until tender. Test for doneness by piercing with a sharp knife.
- While carrots are cooking, brown the butter and make glaze: Melt butter in a small or medium saucepan over medium heat. Once melted, continue cooking, stirring frequently, until the butter turns golden brown with tiny brown flecks. A stainless steel or light-colored pan helps make it easy to see when the butter begins to brown.
- Add maple syrup, brown sugar, and rosemary. Stir and cook until simmering. Cook for one additional minute and remove from heat.
- Remove carrots from oven and drizzle with maple glaze. Toss and coat carrots thoroughly.
- Place on serving platter, scattering purple carrots throughout for a beautiful pop of color. Pour any remaining glaze over the carrots.
- Sprinkle with freshly ground pepper and sea salt flakes. If flake salt isn't available, kosher salt also works well.
Notes
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