Roasted Carrots with Maple Syrup

Maple Roasted Carrots are so easy to make and they are absolutely delicious. Caramelized in a sweet and buttery maple syrup glaze, they are the perfect side dish for your holiday dinners, but simple enough for weeknight meals.

2 lbs fresh carrots, washed and scrubbed, ends trimmed
⅓ cup pure maple syrup
¼ cup light brown sugar
5 Tbsp. unsalted butter, cut into about 10 pieces
kosher or sea salt
black pepper, freshly ground

Garnish:
chopped fresh parsley or other fresh herbs

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Line a rimmed baking sheet with foil.

Transfer prepared carrots to baking sheet and spread out in one single layer. Set aside.

In a small bowl whisk to combine maple syrup and brown sugar.

Dot butter pieces over the carrots in several different places. Pour the maple mixture over the carrots. Season with salt and pepper; toss around to combine.

Bake for 30-40 minutes, tossing at least once during cooking, until tender. To test for doneness, start checking at the 25 minute mark by piercing the thickest part of the carrot with a fork. If it goes through easily, the carrots are done.

Remove from oven. Taste for seasonings, mostly salt, and adjust accordingly. Garnish with fresh herbs and serve.

Makes 4-6 servings.

Cook's Notes:

• Carrots: Leave your carrots whole or halve them lengthwise for a quicker roast. You can also use baby carrots but remember that they will need less time in the oven.
• Maple Glaze: Consider keeping the brown sugar in the glaze - it really ramps up the flavour. However, you can use sugar-free maple syrup and skip the brown sugar for a lighter option.
• Don’t crowd the pan: Arrange the carrots in a single layer on your baking sheet, avoiding overlap and cramming.
• Make-Ahead: Up to 5 hours before roasting, wash, scrub and add the glaze to your carrots. Keep them covered, no need for chilling.