I remember the first time I made these carrots. They were handed to each person at the table, some would dish some on to their plates and others would continue passing them by. That was until the comments started flowing about how good they were. They were sweet, they were so nicely roasted, etc. Then people went for seconds and those that hadn’t tried them grabbed some! Granted, it’s not the best way to eat carrots, it’s a sweet addition to a festive meal and it’s definitely good to get those that aren’t keen on vegetables to try some. I will admit, I find that one serving of the maple and butter mixture isn’t enough. I follow the recipe and then, right before I serve, I drizzle another serving onto them. It sweetens them up a bit and makes them more appealing!

Roasted Maple Carrots with Browned Butter

Ingredients

• 2 lbs baby carrots
• 1.5 tsp olive oil
• 1/2 tsp table salt
• 1 Tbsp butter (I used 2)
• 1 Tbsp maple syrup (I used 2)

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Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast 10 minutes.
After 10 minutes, while carrots continue to roast, heat butter in small saucepan over medium heat, swirling occasionally, and simmer until deep gold, about 1 minute. Off heat, stir in maple syrup and drizzle mixture over carrots. Shake pan to coat, and continue roasting about 8 minutes longer, shaking pan twice more, until carrots are browned and tender.

Serves 8

Source: Cook’s Illustrated, January 2001