Maple Roasted Baby Carrots are simple to make, yet dress up any meal whether it be a weeknight dinner or holiday gathering.
There’s nothing better than the flavors of Fall. Pumpkins. Cranberries. Sage. Pecans. And one of my favorites, maple syrup. It can add a ton of flavor to any food like these recipes for shrimp, turkey, and even ice cream.
When purchasing maple syrup, make sure it is 100% pure. Trust me there is a difference. Maple flavored syrups contain little to no maple content at all.
Instead, it’s made with high-fructose corn syrup and caramel color. Real, or pure, maple syrup contains no artificial ingredients and is made from concentrating sap from the sugar maple tree. The best benefit is that it just tastes better.
How do you make Maple Roasted Carrots?
For this recipe I used gourmet baby carrots; which were already peeled and the tops had been removed. If you’re using regular carrots, peel them first and remove the tops. I would also suggest that you cut them down in size a bit as well. Rinse the carrots under cool water and then pat dry.
Place them on a baking sheet; then drizzle the carrots with the maple syrup, diced butter and salt & pepper. Roast in a preheated oven for 15-20 minutes or until the carrots are tender, but not “mushy”.
These Maple Roasted Baby Carrots are not only delicious, they go perfectly with just about any meal including weeknight suppers or holiday gatherings. My family loves them, I hope yours will too. ~Enjoy!
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Maple Roasted Baby Carrots
- Preheat oven to 400 degrees F.
- Trim the tops from the carrots and peel, if applicable; then rinse under cold water and pat to dry. Add the carrots to a foil lined baking sheet or oven proof dish.
- Drizzle the syrup; then scatter the butter cubes over the carrots and sprinkle with salt and pepper.
- Roast in the oven for 15-20 minutes until the carrots are tender.
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