Brown Sugar Maple Roasted Carrots

$- 2 pounds of baby carrots, trimmed - 1/4 cup pure maple syrup - 1/4 cup brown sugar - 3 tablespoons olive oil - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When choosing baby carrots, look for ones that are bright in color. They should feel firm and smooth. Avoid carrots with soft spots or wrinkles. Fresh carrots taste the best and hold their shape when cooking. Using pure maple syrup is key for this recipe. It adds a rich flavor that mixes well with the brown sugar. Avoid fake syrup; it lacks the depth of real maple. Brown sugar comes in light and dark varieties. Light brown sugar has a milder flavor, while dark brown sugar has more molasses. For this recipe, either works well, but dark brown sugar boosts the sweetness and color. 1. Preheat the oven to 425°F (220°C). This high heat helps caramelize the carrots. 2. In a large bowl, mix together the maple syrup, brown sugar, olive oil, cinnamon, nutmeg, salt, and pepper. Whisk until the sugar dissolves. This creates a sweet glaze for the carrots. 1. Add the trimmed baby carrots to the bowl. Toss them well to coat every carrot in the glaze. 2. Spread the carrots out on a large baking sheet. Make sure they are in a single layer for even roasting. 3. Roast the carrots in the oven for 25-30 minutes. Remember to toss them halfway through. This ensures they cook evenly and get tender. 1. After roasting, take the carrots out of the oven and let them cool for a minute. 2. Transfer the carrots to a serving dish. Garnish with fresh parsley for a pop of color and flavor. Serve these delicious carrots on a rustic platter. Drizzle any leftover glaze from the pan on top for extra sweetness. They make a perfect side for any meal! To get that perfect caramelization, roast your carrots in a single layer. This helps them cook evenly and brown nicely. If you stack them, they will steam instead of roast. The best temperature for roasting is 425°F (220°C). This high heat brings out the natural sugars in the carrots and the sweet glaze. Want to add more flavor? Try adding herbs like thyme or rosemary. A pinch of chili flakes can add heat if you like spice. For sweeteners, you can swap out brown sugar for coconut sugar or honey. Each option gives a different twist to the dish. One common mistake is overcrowding the pan. This leads to uneven cooking and less caramelization. Another mistake is skipping the tossing step. Toss the carrots halfway through cooking to ensure they brown on all sides. This simple step makes a big difference in flavor and texture. {{image_2}} You can switch maple syrup for honey if you want. Honey adds a nice floral taste. You can also use coconut sugar instead of brown sugar. Coconut sugar gives a deeper flavor and is less sweet. It works well with the carrots, too. For a crunchy twist, add walnuts or pecans. They give a nice crunch and extra flavor. Mixing in other vegetables can change things up. Try adding sweet potatoes or parsnips. They roast well and taste great with the sweet glaze. You can make this dish vegan-friendly by using maple syrup and olive oil. Both are plant-based and keep the recipe delicious. For gluten-free options, there’s no need to change anything. All the ingredients are naturally gluten-free, so you can enjoy them worry-free. Store leftover roasted carrots in the fridge. Place them in an airtight container. Make sure the carrots cool before sealing. They will stay fresh for about 3 to 5 days. The best way to reheat roasted carrots is in the oven. Preheat the oven to 350°F (175°C). Spread the carrots on a baking sheet. Heat for about 10 to 15 minutes. This method keeps them crisp. You can also use a microwave. Heat in short bursts to avoid sogginess. Use a covered bowl and add a splash of water. You can freeze roasted carrots for later use. Allow them to cool completely. Place them in a freezer-safe bag. Remove as much air as possible. They can last up to 3 months in the freezer. When ready to eat, thaw in the fridge overnight. For the best texture, reheat in the oven after thawing. Baby carrots are perfect for this dish. They are tender and sweet. Regular carrots can also work, but they need more prep. You must peel and cut them into even pieces. Baby carrots roast quickly and caramelize well. Their small size makes them easy to enjoy. Yes, you can prep these carrots ahead. Wash and trim the baby carrots a day before. Mix the glaze and toss the carrots in it. Store them in the fridge in a covered bowl. When ready, just spread them on a baking sheet and roast. This saves time and makes dinner easier. Roasted carrots can last for about 3 to 5 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and tasty. If they lose some texture, try reheating them in the oven. This will help bring back some crispness. Roasting baby carrots is simple and rewarding. You learned the right ingredients, like pure maple syrup and brown sugar. I shared preparation steps, roasting tips, and variations. Remember, choose quality ingredients for the best taste. Keeping them in a single layer ensures a perfect roast. Feel free to try different sweeteners and add nuts for crunch. Lastly, store leftovers properly and enjoy them later. Experiment, have fun, and enjoy your delicious roasted carrots!$

Brown Sugar Maple Roasted Carrots

Elevate your dinner table with these irresistible Brown Sugar Maple Roasted Carrots! This easy recipe features tender baby carrots coated in a delightful blend of maple syrup, brown sugar, and warming spices, making them a perfect side dish for any meal. Ready in just 40 minutes, these sweet and savory carrots are sure to impress your guests. Click through to gather the full recipe and wow your taste buds! #RoastedCarrots #MapleSyrup #HealthySides #EasyRecipes

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Ingredients

2 pounds of baby carrots, trimmed

1/4 cup pure maple syrup

1/4 cup brown sugar

3 tablespoons olive oil

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat the oven to 425°F (220°C).

In a large mixing bowl, combine maple syrup, brown sugar, olive oil, cinnamon, nutmeg, salt, and pepper. Whisk together until the sugar is dissolved.

Add the baby carrots to the bowl and toss to coat them evenly in the sweet mixture.

Spread the coated carrots onto a large baking sheet in a single layer for even roasting.

Roast in the preheated oven for 25-30 minutes, tossing halfway through, until the carrots are tender and caramelized.

Once roasted, remove the carrots from the oven and allow them to cool for a minute.

Transfer to a serving dish and garnish with fresh parsley before serving.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: Serve the roasted carrots on a rustic platter, drizzled with any leftover glaze from the baking pan for an added touch of sweetness.