Maple Roasted Carrots with Rosemary
Oven roasted carrots in a sweet and savory glaze with rosemary, brown butter and maple. Easy and delicious!
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
Brown butter adds a rich, toasted flavor to the maple rosemary glaze but is not essential. Melted butter works beautifully, too. Either option will make a delicious glaze!
If making these carrots earlier in the day, arrange them on a serving platter, cover with plastic wrap, and refrigerate. Reheat in the microwave or remove plastic and heat in the oven.
Maple glaze can be made up to 2 days ahead and refrigerated in an airtight container. When ready to use, gently warm in a saucepan or microwave.