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Nadia James

Maple Rosemary Glazed Holiday Carrots

Maple Rosemary Glazed Holiday Carrots — Caramelized-edged vegetables that need little last-minute attention.
Print Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Resting / chilling / cooling 5 minutes
Total Time 48 minutes
Servings: 6 portions
Course: Side Dish
Cuisine: American-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds carrots, peeled and cut into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon maple syrup
  • 2 teaspoons minced fresh rosemary

Equipment

  • rimmed baking sheet
  • large bowl
  • spatula

Method
 

  1. Preheat oven to 425°F and line a rimmed baking sheet.
  2. Cut vegetables into similarly sized pieces, then toss with olive oil, salt and black pepper.
  3. Arrange in a single layer, leaving space between pieces; roast 20–30 minutes, turning once, until tender and lightly browned; add the measured maple, honey or balsamic glaze only for the last 5–7 minutes to avoid burning.
  4. Transfer to a serving dish and taste for seasoning; serve while warm.

Notes

  • Cut firmer vegetables smaller than softer vegetables if roasting mixed types.
Storage: Refrigerate leftovers within 2 hours, use within 3–4 days and reheat to 165°F when served as leftovers.
Serving suggestion: Serve on a festive platter.