Carrots have always been a favorite of mine, but when they’re roasted, they truly reach a new level of deliciousness. Roasting brings out their natural sweetness, enhancing every bite with a rich, caramelized flavor. Add a touch of maple glaze, and they transform into an irresistible side dish that’s both easy to make and bursting with warmth and depth.
They’re the perfect addition to your fall menu, bringing seasonal coziness to any meal, or enjoy them all year round for a touch of hearty, sweet flavor whenever you crave it. Whether served alongside a cozy weeknight dinner or a festive holiday spread, these carrots are sure to be a hit!
Ingredients
- baby carrots, peeled and sliced in half.
- water
- 4 T butter, divided
- 1 clove garlic, minced
- ¼ C brown sugar
- ½ tsp salt
- ¼ tsp black pepper
- 1 T maple syrup
- 2 T fresh parsley, roughly chopped
Instructions
- Preheat oven to 425℉.
- In a small bowl, mix together 2 tablespoons of butter, sugar, garlic, salt, and pepper. Add the carrots and toss until they are evenly coated. Spread the carrots in a single layer on a parchment-lined baking sheet. Roast for about 15 minutes, then flip the carrots as best as you can and return to the oven for another 8-10 minutes, until the edges are nicely caramelized. Remove from the oven and toss with the remaining butter, maple syrup, and a sprinkle of parsley. Serve immediately.