We know the Easter Bunny loves candy, so these must be hidden.
I love rustic when it comes to carrots. I think these fall into that particular category.
And I promise you, they taste like candy, which is my favorite way to eat veggies. Grace your holiday table with these Maple Pan-Roasted Carrots and everyone will be begging for more. I’m always amazed at how such few and simple ingredients can really elevate a dish.
May I suggest a main course to eat with these carrots? My Baked Ham with Rum and Coke Glaze, this particular post includes a Ham 101 tutorial, focusing on what to buy when purchasing a ham. Don’t buy a spiral-pre-sliced ham!
Anyway, the carrots are to die for. You won’t be disappointed.
Let’s make them up…
Here’s all you will need: Carrots, extra-virgin olive oil, pure maple syrup, kosher or sea salt, freshly ground pepper.
For this recipe, baby carrots are ideal, but using mature carrots will be fine if you cut them down to size.
Peel 1 pound carrots, leaving their stems on. Trim stems to about 1/2-inch. Preheat the oven to 400 degrees.
In a large 12-inch ovenproof skillet or sauté pan, heat 1 Tablespoon extra-virgin olive oil over high heat (the oil shouldn’t smoke but should crackle when you add the carrots). Add the carrots and cook, stirring frequently, until they blister and turn golden brown in spots, 2-3 minutes.
Add 1 Tablespoon maple syrup, 1/2 teaspoon kosher or sea salt and 1/2 teaspoon freshly ground pepper, tossing well to coat the carrots. Remove from heat.
Spread the carrots evenly in the skillet and transfer it to the hot oven. Roast until the carrots are tender, browned in spots and just a little shriveled, 12-15 minutes. Season to taste with salt and pepper before serving.
You’ll have to hide these from kids too, they will eat them before dinner even begins.
Very yummy.
I love the blistering-browned edges of the carrots.
Maple Pan-Roasted Baby Carrots
Adapted from Fine Cooking
1 Tablespoon extra-virgin olive oil
1 pound carrots with their tops on, preferably baby carrots, peeled and stems trimmed to about 1/2 inch
1 Tablespoon pure maple syrup
1/2 teaspoon kosher or sea salt; more as needed
1/4 teaspoon freshly ground pepper; more as needed
For this recipe, baby carrots are ideal, but using mature carrots will be fine if you cut them down to size.
Peel carrots, leaving their stems on. Trim stems to about 1/2-inch. Preheat the oven to 400 degrees.
In a large 12-inch ovenproof skillet or sauté pan, heat oil over high heat (the oil shouldn’t smoke but should crackle when you add the carrots). Add the carrots and cook, stirring frequently, until they blister and turn golden brown in spots, 2-3 minutes.
Add maple syrup, 1/2 teaspoon kosher or sea salt and 1/2 teaspoon freshly ground pepper, tossing well to coat the carrots. Remove from heat.
Spread the carrots evenly in the skillet and transfer it to the hot oven. Roast until the carrots are tender, browned in spots and just a little shriveled, 12-15 minutes. Season to taste with salt and pepper before serving.
One Year Ago Today: I Have a Conundrum
