This recipe was developed as part of my 2017 Thanksgiving Recipe Menu Series, click here to see the original article and find links to other great Thanksgiving recipes
Impulsive Culinarian’s Maple Glazed Roasted Carrots Recipe
(Serves 6 to 8)
Ingredients
- 4 pounds Ugly Carrots
- 1/4 cup Real Maple Syrup
- 1 tbsp Olive Oil
- 4 to 5 sprigs Fresh Thyme
- 1 tbsp Kosher Salt
- Freshly Ground Black Pepper
Instructions
- Preheat oven to 400°
- Weigh out 4 pounds of carrots
- Cut the peeled carrots into equally sized rustic chunks
- Put the cut carrots into a large mixing bowl
- Add the maple syrup and olive oil to the bowl
- Only add the salt and pepper once your oven is pre-heated and you are ready to roast the carrots
- Adding salt too early will extract the water, making it difficult to get a nice browning on your carrots
- Add salt and pepper to the mixing bowl
- Toss together well until all ingredients are thoroughly combined
- Line a 10″ x 15″ baking sheet with parchment paper
- Transfer the carrots to your lined baking sheet
- Place your fresh sprigs of thyme on top of the carrots
- Roast in the center rack for 30 minutes
- Using a spatula, carefully flip the carrots in the baking pan and return to the oven for an additional 15 minutes
- Serve immediately or keep warm in a covered casserole dish until ready to serve
Irresistibly Delicious Roasted Maple-Glazed Carrots
As a proud Canadian it’s hard to avoid any opportunity to add real maple syrup to a recipe, especially when it’s a savory dish. These carrots are such a delicious addition that even folks who generally turn their nose up at the thought of carrots may be tempted to indulge when you serve these as part of your next dinner menu.
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.