Roasted Maple Glazed Carrots
Maple glazed carrots are just the right touch of sweetness, roasted in the oven until they start to caramelize, finished with sea salt, fresh orange juice and tarragon. This side dish is a crowd favorite for the holidays or even a quick weeknight dinner!
Servings: 4 servings
Equipment
- Microplane or box grater (to zest the orange)
Ingredients
- 2 pounds baby carrots patted dry
- ¼ cup real maple syrup
- 1 medium orange (navel or cara cara) zested and juiced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dried tarragon
- Salt and pepper to taste
- Fleur de sel or other coarse salt to finish
Instructions
- Preheat oven to 375 degrees. In a large bowl, add baby carrots that have been patted dry. Add to the bowl: 3 tablespoons maple syrup, orange zest and juice, olive oil, tarragon, and regular salt and pepper to taste. Toss.
- Add entire contents of the bowl (carrots, juices and seasonings) to a baking sheet, spreading out carrots so they are in a single layer.
- Roast for 35-40 minutes until carrots just start to caramelize, tossing halfway through.
- Right out of the oven, drizzle carrots with about a tablespoon more of maple syrup. Toss and serve with a sprinkle of fleur de sel.
Video
Notes
- These glazed carrots are mildly sweet. If you prefer sweeter glazed carrots, add 2 tablespoons more of maple syrup.
- You can peel and cut regular carrots into baby carrot-sized pieces, if preferred!
- These carrots are best served right away instead of making them ahead.
- Yes, you can double or half this recipe’s ingredients!
Nutrition
Serving: 1serving | Calories: 183kcal | Carbohydrates: 37g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 761mg | Potassium: 672mg | Fiber: 7g | Sugar: 26g | Vitamin A: 31391IU | Vitamin C: 24mg | Calcium: 119mg | Iron: 2mg