Description
These Maple Garlic Brown Butter Carrots are a deliciously sweet and savory side dish featuring tender roasted carrots tossed in a rich brown butter garlic glaze enhanced with pure maple syrup and a sprinkle of fresh parsley. Perfect for elevating any meal with minimal effort and maximum flavor.
Ingredients
Carrots
- 2 lb carrots, sliced on a diagonal
- 2 teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Brown Butter Glaze
- ¼ cup butter
- 2 cloves garlic, finely minced
- 2 tablespoons maple syrup
Garnish
- Minced parsley (to serve)
Instructions
- Roast Carrots: Preheat your oven to 425°F. Toss the sliced carrots with olive oil, salt, and pepper, then spread them evenly on a large baking sheet. Roast for 35-40 minutes, stirring once halfway through, until the carrots are golden and tender.
- Make Brown Butter: While the carrots are roasting, melt the butter in a large pan over medium heat. Continue cooking until the butter froths and then browns, releasing a nutty aroma and turning a golden brown color.
- Add Garlic and Maple Syrup: Remove the pan from heat immediately to prevent burning the butter, then add the finely minced garlic. Let it cook briefly in the hot butter for about 30 seconds. Stir in the maple syrup thoroughly to combine.
- Finish and Serve: Once the carrots are roasted, transfer them to the pan with the brown butter glaze and return the pan to medium-high heat. Toss the carrots in the syrup for about 1 minute, allowing the glaze to thicken and coat the carrots evenly. Sprinkle with fresh minced parsley and serve immediately for the best flavor.
Notes
- You can use baby carrots instead of slicing large carrots for convenience.
- Watch the butter closely while browning to avoid burning and bitterness.
- Maple syrup adds a rich natural sweetness; adjust the quantity slightly to taste if desired.
- This side pairs well with roasted meats, poultry, or as part of a vegetarian meal.
- For less sweetness, reduce the maple syrup or substitute with a drizzle of honey.