Description
Delicious roasted carrots glazed with maple syrup and spices, perfect for any meal.
Ingredients
Scale
- 1 pound thin carrots (1 standard bag), no larger than 1 inch wide
- 2 tablespoons pure maple syrup
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup chicken, beef, or vegetable broth
- 2 tablespoons butter
- Minced parsley, for serving, optional
Instructions
- Peel the carrots and cut them in half lengthwise. If there are any especially thin carrots (1/2-inch thick or less), leave them whole. Place in a 9×13-inch casserole dish.
- Add the maple syrup, olive oil, coriander, cumin, garlic, salt, and pepper. Toss with your hands to coat the carrots evenly. Arrange them in a single layer.
- Place in the oven and roast until golden on the bottom, about 15 minutes. Then flip and cook on the other side until they’re golden all over, about 15 minutes more.
- Add the broth and butter to the pan, and return to the oven. Continue cooking until the liquid is slightly thickened and reduced by about half, 10 to 15 minutes.
- Transfer the carrots to a serving platter and pour the braising liquid over the top. Sprinkle with parsley, if using, and serve.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave in 30-second increments or in a 350°F oven until heated through.
Notes
- This dish pairs well with roasted meats or can be served as a vegetarian main.
- Adjust the sweetness by altering the amount of maple syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 15mg