Maple Roasted Carrots

This carrot recipe was brought to us several years ago by some friends after we had our twins. And it’s stuck with us since! I immediately had to ask for the recipe. It’s from @bonappetit. I’ve always liked carrots with ranch dip or in a roast, but this takes carrots to a whole other level! They literally taste like candy and would make the perfect side dish for your Easter gatherings! Or just because they’re that good! The key ingredient is syrup!
Be sure to check out my Food + Drink Category to find other great appetizers and side dishes! Like this olive dip! It’s ALWAYS a party favorite!


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Directions:
1. 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).

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

3. 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).


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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)

Directions:
1. 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).

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

3. 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).

Anytime I make these we never have leftover!! I think I could eat the entire recipe!!

Be sure to check back next week because my cousin is sharing a phenomenal recipe that’s perfect for spring!

XOXO,

Ashlyn

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