Maple Roasted Carrots
Whole carrots roasted low and slow until tender, basted in melted butter and maple syrup, and finished with a scatter of fresh parsley. A five-minute-prep side for any holiday spread.
- 2 1/2 pounds medium carrots, scrubbed and trimmed
- 4 tablespoons butter, cubed
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/4 cup maple syrup
- 2 tablespoons parsley, minced
- Preheat the oven to 425°F and position a rack in the middle of the oven.
- Trim the top ends off the carrots. Cut any thicker carrots into thinner strips lengthwise so everything cooks at roughly the same rate, and leave the thinner carrots whole.
- Line a baking sheet with foil and spread the carrots and cubed butter across it in a single layer. Drizzle with the maple syrup and sprinkle with the salt and pepper.
- Roast for approximately 45 minutes, or until the carrots are tender when pierced with a fork. Every 10 to 15 minutes, toss the carrots in the melted butter and maple syrup pooling on the pan so they stay evenly glazed as they cook.
- For extra color, broil the carrots for the final 60 to 90 seconds, watching closely so they don't burn. Scatter with the fresh parsley just before serving.
Chef's Note: Uniform thickness is the real key to this recipe — cutting thicker carrots into matching strips means everything reaches tender at the same time instead of some pieces turning mushy while others stay firm. Basting every 10 to 15 minutes as the butter and syrup pool on the pan keeps the glaze from just sitting at the bottom, so every piece picks up that sweet, buttery coating.
This is an easy make-ahead side for a busy holiday table — leftovers keep well in the fridge for up to three days and reheat nicely in a 325°F oven or the microwave. If you want a bit more color and caramelization on the exterior, the brief broil at the end makes a noticeable difference, just don't step away from the oven while it's under the broiler.
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