Maple Garlic Brown Butter Carrots
These brown butter carrots are roasted until tender, then tossed in a savory-sweet glaze made with brown butter, garlic, and maple syrup. Finished with fresh parsley, they’re perfect for holiday dinners or cozy winter meals.
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
Serving: 1 = ¼ of the recipe, Calories: 242kcal, Carbohydrates: 29g, Protein: 2g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 394mg, Potassium: 758mg, Fiber: 6g, Sugar: 17g, Vitamin A: 38243IU, Vitamin C: 14mg, Calcium: 92mg, Iron: 1mg