Maple Pan-Roasted Baby Carrots

Serves four.

by Dan Barber
from Fine Cooking
Issue 85
Last Edit Date: 5/31/2011 1:35:02 PM

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.

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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

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by route66, 1/9/2013I love this recipe. Easy, elegant and delicious! Made them as part of my Christmas dinner and everyone loved them. Will make again and again.

by bellish, 1/26/2012we loved this! simple & elegant. love the sweet and savory elements.

by mauicat, 1/18/2012Excellent! Simple preparation, and a hit with all ages.

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.

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.

by mdoig, 11/14/2009I adore this recipe--it's my go-to recipe for impressively delicious carrots.

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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