Oven-Roasted Carrots with Maple-Chile Glaze
Serves | 6 to 8 |
- 1 Tbsp olive oil
- 2 lbs carrots, well-scrubbed and cut on the diagonal into 2-inch lengths
- kosher salt and fresh ground black pepper
- 1/4 cup (1/2 stick) unsalted butter
- 1 sprig fresh rosemary
- 1/3 cup high-quality maple syrup
- 1 Tbsp brown sugar, firmly packed
- 1/2 tsp chile flakes
| Preparation | Preheat oven to 400˚F. Add carrots to a large bowl and toss with olive oil; season generously with salt and pepper, and toss to combine. Lay in a single layer on a lipped sheet pan and roast for 35 to 40 minutes, shaking pan halfway through roasting time to turn carrots.
In the last 15 minutes of cook time, make the glaze. Melt butter in a large skillet over medium heat; add rosemary sprig and cook for 1 minute, until fragrant. Whisk in maple syrup, brown sugar and chile flake, stirring until mixture is homogenous. Allow mixture to bubble until slightly thickened, 2 to 3 minutes. Set aside while carrots cook.
Remove carrots from oven and and transfer to warm glaze; heat over medium high heat, folding carrots into the glaze as it bubbles and thickens, 4 to 5 minutes.
| To Serve | Transfer glazed carrots to low, shallow serving bowl and check seasoning; serve immediately.
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In Good Taste is brought to you in partnership with Siteman Cancer Center. Watch for more healthy, seasonal cooking ideas each month.