📝 About This Recipe
This dish elevates the humble root vegetable into a sophisticated centerpiece through the alchemy of high-heat roasting and pure Grade A maple syrup. The natural sugars in the carrots caramelize alongside the maple glaze, creating a deeply savory-sweet profile balanced by earthy fresh thyme and a bright hit of citrus. Finished with buttery toasted pecans and a pinch of flaky sea salt, these carrots offer a stunning contrast of textures that will shine on any holiday table or weeknight dinner spread.
🥗 Ingredients
Main Ingredients
- 2 pounds Rainbow or Garden Carrots (peeled, tops trimmed to 1 inch, halved lengthwise if thick)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
Maple Glaze
- 3 tablespoons Pure Maple Syrup (Grade A Dark Color for robust flavor)
- 1.5 tablespoons Unsalted Butter (melted)
- 1 teaspoon Dijon Mustard (adds a subtle tangy depth)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1/8 teaspoon Ground Cinnamon (just a pinch for warmth)
For Garnish and Texture
- 1/3 cup Pecan Halves (roughly chopped)
- 1 teaspoon Orange Zest (from half a fresh orange)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1 tablespoon Fresh Parsley (finely chopped for color)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). This high temperature is crucial for achieving that beautiful caramelization without overcooking the interior of the carrots.
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2
Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent the maple syrup from sticking and burning on the pan.
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3
Prepare the carrots by peeling them and trimming the greens, leaving about an inch of the stem for an elegant presentation. If the carrots are particularly thick, slice them in half lengthwise so they cook evenly.
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4
In a large mixing bowl, toss the prepared carrots with the olive oil, kosher salt, and cracked black pepper until every inch is lightly coated.
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5
Spread the carrots onto the prepared baking sheet in a single layer. Ensure they aren't crowded; space allows them to roast rather than steam.
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6
Roast the carrots for 15 minutes. They should be starting to soften and show very faint golden edges.
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7
While the carrots are roasting, whisk together the melted butter, maple syrup, Dijon mustard, fresh thyme, and ground cinnamon in a small bowl.
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8
Remove the baking sheet from the oven. Drizzle the maple mixture over the carrots and use tongs to toss them until well-coated.
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9
Scatter the chopped pecans across the pan, allowing them to nestle in with the glazed carrots.
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10
Return the pan to the oven and roast for another 10-12 minutes. Watch closely during this stage, as the sugars in the maple syrup can transition from caramelized to burnt quickly.
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11
The carrots are done when they are tender (pierce easily with a fork) and the glaze has thickened into a sticky, glossy coating.
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12
Remove from the oven and immediately sprinkle with the fresh orange zest and flaky sea salt while the glaze is still hot.
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13
Transfer to a warm serving platter, scraping any extra glaze and toasted pecans from the parchment paper over the top.
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14
Garnish with fresh parsley and serve immediately while the textures are at their peak.
💡 Chef's Tips
Use 'Grade A Dark Color' (formerly Grade B) maple syrup for a more intense, molasses-like flavor that stands up to roasting. Avoid using baby carrots from a bag; whole garden carrots have much better flavor and a more satisfying snap. If the glaze seems too thin at the end, return the pan to the oven for 2-3 minute increments until it reaches a honey-like consistency. To make this vegan, simply swap the unsalted butter for a high-quality vegan butter substitute or additional olive oil. Ensure your carrots are completely dry after washing before adding the oil; moisture is the enemy of a good roast.
🍽️ Serving Suggestions
Pair with a roasted pork tenderloin or a classic herb-crusted roast chicken. Serve alongside a crisp, acidic white wine like a Sauvignon Blanc to cut through the sweetness. Excellent as a colorful addition to a Thanksgiving or Christmas holiday spread. Top with a crumble of goat cheese or feta for a creamy, salty contrast. Serve over a bed of whipped ricotta or thick Greek yogurt for a trendy vegetarian main.