Maple Garlic Brown Butter Carrots
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These brown butter carrots are rich, glossy, and full of cozy flavor. Roasted carrots are tossed in a nutty brown-butter maple glaze for an easy side dish that feels a little special.
These brown butter carrots are one of those veggie side dishes that quietly steal the show. The carrots are roasted until tender and caramelized at the edges, then tossed in a rich brown butter glaze with garlic and a touch of maple syrup. Cutting them on a diagonal adds extra surface area, so every piece catches more of that glossy, buttery sauce.
The brown butter adds a deep, nutty richness that makes these taste cozy and decadent, while the maple syrup enhances the carrots’ natural sweetness without making them cloying. Garlic keeps the glaze savory, and a sprinkle of fresh parsley brightens everything up just enough.
Simple enough for a weeknight but special enough for a holiday table — the kind of side dish people keep coming back to for just one more spoonful.
Make ahead for holiday dinners
If I’m making these for a weeknight dinner, I don’t prep ahead. But holiday feasts are hectic, so I’ll prep ahead to get as much off my plate as possible. The carrots can be chopped up to a day ahead and kept in a container in your fridge. And the glaze can be made a few hours ahead. I simply keep it in the pan on the stove so it’s ready to go when I am.
Maple Garlic Brown Butter Carrots
Ingredients
- 2 lb carrots (sliced on a diagonal)
- 2 teaspoons olive oil
- ¼ teaspoon EACH: salt and pepper
- ¼ cup butter
- 2 cloves garlic (finely minced)
- 2 tablespoons maple syrup
- Minced parsley (to serve)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Toss the carrots with olive oil, salt, and pepper and spread them out on a large baking sheet. Roast for 35-40 minutes, mixing once, until they are golden.2 lb carrots, 2 teaspoons olive oil, ¼ teaspoon EACH: salt and pepper
- While the carrots are in the oven, make the glaze. In a large pan (you'll add the carrots to it later), melt the butter over medium heat. Continue to cook until the froth subsides and the butter turns brown.¼ cup butter
- Remove the pan from the heat and immediately add the garlic. Let it cook in the hot butter for 30 seconds. Stir in the maple syrup.2 cloves garlic, 2 tablespoons maple syrup
- When the carrots are cooked, add them to the pan and put the pan on medium high heat. Let the syrup boil for about 1 minute, tossing the carrots so they are coated in the glaze. Sprinkle with a little parsley and serve right away.Minced parsley
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
