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Maple-Roasted 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-Roasted Carrots

by Juli Roberts
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

These sweet, tender carrots, which are both glazed and roasted for extra flavor, earned the nickname “carrot candy” in our test kitchen. The bourbon is optional but recommended, as it adds great flavor to the dish. If you can’t find baby carrots with the tops attached, use small carrots that are about 1/2-inch in diameter at the stem end. Serves 6 to 8

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. Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) 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 carrots pure maple syrup olive oil more more
3 lb. baby carrots, preferably with green tops, peeled and trimmed, leaving 1/2 inch of tops attached
1/3 cup pure maple syrup
1/4 cup pure olive oil
3 Tbs. good-quality bourbon, such as Maker’s Mark (optional)
1/8 tsp. cayenne
Kosher salt

Position a rack in the upper third of the oven and heat the oven to 425°F.

Spread the carrots in a single layer on a large heavy-duty rimmed baking sheet. In a measuring cup, combine the maple syrup, oil, and bourbon (if using).

Drizzle the syrup mixture over the carrots and sprinkle with the cayenne and 2 tsp. salt. Using your hands or tongs, toss the carrots to coat evenly.

Roast the carrots, undisturbed, for 15 minutes. Toss and continue to roast until tender when pierced with a fork, about 20 minutes. Transfer to a platter and serve.

Make Ahead Tips

You can roast the carrots up to 1 hour ahead; keep them at room temperature on the roasting pan. Reheat in the oven, or serve them at room temperature.
nutrition information (per serving):
Calories (kcal): 170; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 1; Protein (g): 1; Monounsaturated Fat (g): 5; Carbohydrates (g): 23; Polyunsaturated Fat (g): 1; Sodium (mg): 390; Cholesterol (mg): 0; Fiber (g): 4;
photo: Scott Phillips
From Fine Cooking 119 , pp. 42-47
August 30, 2012

user reviews

Rate this Recipe
Star Star Star Star Star by springbankscrapper, 11/17/2012hmmm. Very tasty, with the combination of maple syrup, bourbon and cayenne, but the oven at 425 is way too hot so the carrots come out quite burnt and too soft. Will try again, maybe at 350 and will watch more carefully