Easy Maple Roasted Carrots (Print Version)
# Ingredients:
01 -
6 large carrots
02 -
1½ tablespoons olive oil, melted
03 -
½ tablespoon pure maple syrup
04 -
Sea salt, to taste
05 -
Pinch of cayenne pepper (optional, for a touch of heat)
06 -
5 sprigs fresh rosemary (optional)
07 -
Fresh parsley, chopped for garnish (optional)
# Instructions:
01 -
Get your oven nice and hot by setting it to 400°F (that's 205°C). Let it warm up while you prep the carrots.
02 -
Cut each carrot in half down the middle lengthwise, then arrange them on a large baking sheet with some space between them.
03 -
In a small bowl, whisk together the olive oil and maple syrup until well combined. Use a brush to coat each carrot half generously with this mixture.
04 -
Sprinkle sea salt over the carrots, along with a pinch of cayenne if you want a little kick. If you're using rosemary, tuck the sprigs between the carrot halves on the baking sheet.
05 -
Pop the baking sheet into your preheated oven and roast for about 25 minutes. Halfway through, flip the carrots over so they caramelize evenly. They're done when they're tender and slightly golden.
06 -
Transfer the roasted carrots to a serving platter and sprinkle with fresh chopped parsley for a bright finishing touch. Serve while they're still warm.
# Notes:
01 -
Choose large, thick carrots for this recipe - smaller ones tend to shrivel up and dry out in the oven.
02 -
Dark maple syrup works beautifully here because it has a richer, more robust flavor than the lighter varieties.
03 -
The cayenne pepper is totally optional, but it adds a subtle warmth that balances the sweetness perfectly.
04 -
Fresh rosemary infuses wonderful flavor while the carrots roast, and parsley adds a lovely pop of color when you serve them.