Description
Sweet, savory, and perfectly caramelized, these oven-roasted carrots with glaze are a simple yet elegant side dish. With a touch of maple syrup and aromatic herbs, this recipe enhances the natural flavors of the carrots while providing a deliciously tender texture.
Ingredients
2 pounds baby carrots
3 tablespoons extra virgin olive oil
3 tablespoons maple syrup
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon dried rosemary
1 tablespoon fresh chives, chopped (for garnish)
Instructions
Preheat Oven: Preheat the oven to 425°F (220°C).
Prepare the Carrots: Wash and peel baby carrots if needed. Trim the ends for uniform size.
Make the Glaze: In a mixing bowl, combine olive oil, maple syrup, sea salt, black pepper, onion powder, and dried rosemary. Stir well.
Coat the Carrots: Add carrots to the bowl and toss until evenly coated with the glaze.
Roast: Arrange the carrots in a single layer on a foil-lined baking sheet. Roast for 25-30 minutes, turning halfway through, until caramelized and tender.
Garnish and Serve: Transfer to a serving platter and sprinkle with fresh chives before serving.
Notes
Glaze Variations: Try honey instead of maple syrup or add balsamic vinegar for a tangy twist.
Spicy Option: Add a pinch of red pepper flakes for a little heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm in the oven at 350°F (175°C) for best texture.
- Prep Time: 10-15 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American