Maple Roasted Heirloom Carrots

These maple roasted heirloom carrots make a delicious and beautiful vegetarian side dish. Caramelized on the outside with a tender center.

Prep Time 10

Cook Time 35

Total Time 45

Ingredients

▢ 2 pounds heirloom carrots, see note
▢ 2 tablespoons extra virgin olive oil
▢ ½ teaspoon kosher salt
▢ ¼ teaspoon ground black pepper
▢ 3-4 sprigs fresh thyme, finely chopped, optional
▢ 2 tablespoons butter
▢ ¼ cup pure maple syrup
▢ ½ teaspoon chipotle powder, optional
▢ ⅛ teaspoon ground cinnamon, optional

Directions

Preheat your oven to 425°F / 220°C and have a half-sheet baking sheet handy.

Prepping & Roasting Carrots:

I like to keep a little bit of the green end attached, so cut the leaves off (if sold that way), leaving about a 1-inch amount attached to the carrot tops. Save the carrot leaves as a plate garnish if you like.
If you keep the 1-inch green top, be sure to wash the carrots thoroughly since dirt likes to stay trapped in the crevasses there. Peel 2-pounds of heirloom carrots and trim off any tiny ends on the carrots to prevent them from burning while roasting.
Since it is hard to toss whole carrots in a bowl, I like to add them to a long container or baking dish. Coat with 2 tablespoon extra-virgin olive oil and toss with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper.
Add the carrots to the baking sheet and roast in the oven for 15-20 minutes, giving the pan a quick shake half-way through. The carrots should be almost fork-tender when done at this point.

Making Glaze & Finishing Carrots:

While the carrots are roasting, start on the next step. In a small pan set over medium to medium-low heat add 2 tablespoons of cubed butter and melt it and then brown it. This process will take a few minutes as the butter starts to foam and the water evaporates, then the milk solids will start to toast.
Once you start to see the brown bits forming on the bottom of the pan, stir in ¼ cup of pure maple syrup, ½ teaspoon chipotle powder, and ⅛ teaspoon ground cinnamon (if using). Remove from the heat and keep stirring until the butter and maple are well combined and pour into a heat-proof bowl to keep the butter from over-cooking.
Remove the carrots from the oven when they are done and brush the maple-butter mixture over all the carrots, flip and coat the other side. Return to the oven and continue roasting for another 8-10 minutes, giving a shake half-way through again.
The carrots should be fork-tender when finished, with just a bit of toughness left in the center. If you prefer them to be fully softened, roast for the longer listed times and maybe a few minutes longer depending on your preference.
Taste a piece and add a bit more salt and pepper if needed then move to a serving plate over the carrot leaves if you wish. Garnish with the rest of the fresh thyme and serve warm or at room temperature.

Equipment Used

Notes

1) Carrots – Heirloom carrots can usually be found at farmer’s markets and in well-stocked grocery stores with a big produce area. You can usually find them in the organic section and sold with the carrot’s top greenery still attached. If you can’t find heirloom carrots, or wish to save money on this side dish, you can use regular orange carrots as well.

If you use organic orange carrots, they tend to be a similar size and shape to the heirloom and come with their leaves attached. You can also use bagged carrots as the least expensive option. If you have large carrots with a 1-inch+ diameter, I recommend cutting them in half lengthwise to cook at the same time.

2) Sheet Lining – In the photos I lined my baking sheet with foil for easier cleanup. However, I recommend using either parchment paper or ideally nothing. The carrots tended to stick to the foil in places, making them difficult to remove.

3) Variations – Read the variation section above for variations like vegan, sliced or baby carrots, and alternative flavorings and seasonings.

Keyword Carrot, Easter, Maple, Thanksgiving

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