The side dish that gets asked about. Twenty-five minutes in a hot oven, then a maple butter glaze in the last five. Works for Thanksgiving and for a Tuesday.
Ingredients
- 2 lb carrots, peeled, halved lengthwise if thick
- 2 tablespoons olive oil
- Salt and pepper
- 3 tablespoons Skarda pure maple syrup
- 2 tablespoons butter
- 1 teaspoon fresh thyme, or a pinch of dried
Method
- Heat the oven to 425 F. Toss the carrots with the oil, salt and pepper on a sheet pan and spread them out in one layer.
- Roast 20 minutes, until they are browning at the edges and nearly tender.
- Melt the butter with the maple syrup and thyme. Pour it over the carrots, toss, and roast 5 more minutes until the glaze is sticky.
- Finish with flaky salt.
Notes
- Same method for parsnips, sweet potato wedges, Brussels sprouts and squash. Add a pinch of chili flakes to any of them.