maple roasted carrots

Maple butter roasted carrots are super easy, just 3 ingredients, and a huge hit every time I serve them. Tender roasted carrots with the sweetness of maple syrup!

Maple Roasted Carrots

carrots,

unsalted butter, melted

maple syrup

Preheat oven to 425 degrees. Line a baking dish with parchment paper.

Arrange carrots in a single layer on the prepared dish. 

In a small bowl stir together butter and maple syrup.

Pour mixture over the carrots and roll them in the extra on the pan to coat.

Bake for 25 minutes or until fork-tender. Serve immediately.

These were very easy to make and delicious, even the kids liked them!

If you&#039;re looking for a colorful side dish to serve at Thanksgiving, look no further than these maple glazed rainbow carrots! They&#039;re roasted to perfection and perfect alongside all of your other Holiday favorites!

Maple Glazed Rainbow Roasted Carrots

rainbow carrots (peeled)

olive oil

mustard

soy sauce

garlic (about 3-4 cloves)

salt

black pepper

Chopped pistachos, pomegranate, feta and parsley

preheat

Preheat the oven to 400 degrees Fahrenheit.

peel carrots

Peel the carrots and chop off the tops if desired. I left part of the green bits on because I like the way it looks, but totally up to you!

add to baking dish

Add to a large baking dish or tray. If your carrots are big (mine were pretty thin so I kept them whole) slice them into strips.

whisk sauce

Whisk together all remaining ingredients in a small bowl.

pour

Pour the sauce over the carrots and toss with your hands to evenly combine.

roast

Add to the oven and roast for 35-50 minutes, depending on the size of your carrots and how soft you like them. The longer you roast, the softer the inside will get.

check

The thicker your carrots, the longer you&#39;ll need to roast them for. I roast until they are easily pierced with a fork, but if you like more crunch, take them out before that point.

garnish

Garnish with pomegranate, chopped parsley, crushed pistachios and feta. I like to serve them over hummus, but they are delicious just as is!

I made this recipe as part of the offerings for my holiday book club lunch.  The recipe was easy and was beautiful on the serving plate.  I did split the carrots (minus) because some were fairly large but otherwise followed the recipe.  This recipe is making a second appearance at our family Christmas dinner.  Will be a go to for me for many occasions.

Absolutely excellent and so easy. Used a bag of rainbow baby carrots because it’s what I had in the fridge. Halved the recipe, used liquid aminos instead of soy sauce, and cannot agree more on the old style mustard being a must. Me and my one year old baby ate the entire bag ourselves! 😜

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