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Maple-Roasted Carrots

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Serves 6 to 8

  • by Juli Roberts from Fine Cooking
    Issue 119

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.

  • 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

hmmm. 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

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