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1.5 lbs fresh carrots , peeled and green tops trimmed 3 tablespoons pure maple syrup 2 tablespoons salted or unsalted butter or vegan butter , melted *See notes Salt , to taste Freshly ground black pepper , to taste ½ teaspoon lemon juice Optional: Fresh thyme or rosemary for garnish
Prepare the Carrots In a large bowl, toss the sliced carrots with maple syrup, melted butter, salt, and pepper until evenly coated.
Finish and Serve Drizzle lemon juice over the roasted carrots, sprinkle with a pinch of sea salt and toss gently.
Garnish with fresh thyme or rosemary if desired.
Choosing Carrots: Select carrots that are uniform in size for even cooking. Organic carrots tend to have a sweeter flavor.
Maple Syrup: Using pure maple syrup is crucial for the best flavor. Avoid artificial maple-flavored syrups.
Cooking Time Adjustment: Depending on your oven and the size of the carrots, cooking time may vary. Start checking for doneness at around 20 minutes.
Salted or unsalted butter: if using salted butter, adjust the seasoning accordingly.
Vegan Adaptation: Substitute the butter with a vegan butter alternative to keep the recipe plant-based.
Storage: Leftover carrots can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture
Calories: 107 kcal | Carbohydrates: 18 g | Protein: 1 g | Fat: 4 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.2 g | Cholesterol: 10 mg | Sodium: 109 mg | Potassium: 387 mg | Fiber: 3 g | Sugar: 11 g | Vitamin A: 19061 IU | Vitamin C: 7 mg | Calcium: 49 mg | Iron: 0.4 mg