Name: Maple-Roasted Carrots
Ingredients: 2 lb. medium carrots, tops trimmed to about ½", scrubbed; 6 Tbsp. unsalted butter, cut into pieces; ⅓ cup (packed) light brown sugar; ⅓ cup pure maple syrup; ¾ tsp. crushed red pepper flakes; Kosher salt; Flaky sea salt (optional)

These are the glaziest, most snackable carrots you’ll ever eat. Just keep an eye on them as you near the end of the cooking time, as the sugar and maple can darken quickly.

Maple-Roasted Carrots

lb. medium carrots, tops trimmed to about ½", scrubbed

Tbsp. unsalted butter,

⅓ cup (packed) light brown sugar

maple syrup

¾ tsp. crushed red pepper flakes

Kosher salt

Flaky sea salt (optional)

Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).

Spread out carrots on foil. Evenly top with butter, brown sugar, syrup, and red pepper flakes. Season with kosher salt and toss to combine.

Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with sea salt (if using).

Maple-Roasted Carrots

Servings: 4

Author : Andy Baraghani

Ingredients

Instructions

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