Roasted Maple Carrots with Browned Butter

Dean made these today to go with a roast beef dinner.  I found this recipe somewhere online a few years ago and we have them a lot in the winter time.  A really nice twist on roasted carrots. We didn’t have any baby carrots in the house but we had regular ones so we just cut them up and used them.  Dean says to make sure that I note that the carrots work best when they aren’t too watery and sometimes baby carrots can be really watery.  We really liked the way these came out.


2 pounds baby carrots

1 1/2 tsp olive oil

1/2 tsp table salt

1 tablespoon butter

1 tablespoon maple syrup

1. Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast 10 minutes.

2. After 10 minutes, while carrots continue to roast, heat butter in small saucepan over medium heat, swirling occasionally, and simmer until deep gold, about 1 minute. Off heat, stir in maple syrup and drizzle mixture over carrots. Shake pan to coat, and continue roasting about 8 minutes longer, shaking pan twice more, until carrots are browned and tender.


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