Maple Pan-Roasted Baby Carrots Recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Maple Pan-Roasted Baby Carrots

by Dan Barber
One Star Two Stars Three Stars Four Stars Five Stars read reviews (6)

For this recipe, baby carrots are ideal, but you can also use mature carrots if you cut them down to size (see tip below). Do not use bagged "baby cut" carrots.

You start cooking the carrots on the stovetop and then move them to the hot oven to roast. The direct heat of the stovetop jump-starts the caramelizing of the carrots.

Serves four.

Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients olive oil carrots pure maple syrup more more
1 Tbs. extra-virgin olive oil
1 lb. carrots with their tops on, preferably baby carrots, peeled and stems trimmed to about 1/2 inch
1 Tbs. pure maple syrup
1/2 tsp. kosher or sea salt; more as needed
1/4 tsp. freshly ground black pepper; more as needed
Tip:

To cut a large carrot into 6 baby-carrot-size pieces, slice the carrot in half crosswise; then halve the narrower bottom end and quarter the wider stem end.

Position a rack in the middle of the oven and heat the oven to 400°F.

In a large (12-inch) ovenproof skillet or sauté pan, heat the oil over high heat (the oil shouldn’t smoke but should crackle when you add the carrots). Add the carrots and cook, stirring frequently, until they blister and turn golden brown in spots, 1 to 2 minutes. Add the maple syrup, salt, and pepper and toss well to coat the carrots. Remove from the heat.

Spread the carrots evenly in the skillet and transfer it to the hot oven. Roast until the carrots are tender, browned in spots, and just a little shriveled, 12 to 15 minutes. Season to taste with salt and pepper before serving.

nutrition information (per serving):
Calories (kcal): 80; Fat (g): 3.5; Fat Calories (kcal): 30; Saturated Fat (g): 0.5; Protein (g): 1; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 13; Polyunsaturated Fat (g): 0; Sodium (mg): 210; Cholesterol (mg): 0; Fiber (g): 3;
photo: Scott Phillips
From Fine Cooking 85 , pp. 53
April 2, 2007

user reviews

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Star Star Star Star Star by bellish, 1/26/2012we loved this! simple & elegant. love the sweet and savory elements.
Star Star Star Star Star by mauicat, 1/18/2012Excellent! Simple preparation, and a hit with all ages.
Star Star Star Star Star by lovestoeat70, 10/11/2011This will be the way I serve carrots from here on out. So simple, just slightly more involved than steaming them, but the taste is so much better.
Star Star Star Star Star by elbridge, 4/19/2010Great Recipe, easy to make and a nice looking dish. I made them for Easter with ham and am making them tonight with corn beef.
Star Star Star Star Star by mdoig, 11/14/2009I adore this recipe--it's my go-to recipe for impressively delicious carrots.
Star Star Star Star Star by JoanT, 3/6/2008IF YOU WANT YOUR KIDS TO EAT THEIR CARROTS, THIS IS THE RECIPE! I COULD EAT A BOWL OF THESE FOR DESSERT. DELICIOUS, WONDERFUL AND EASY.
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