Noble Pig

Never Miss A Recipe

· 66 Comments

Maple Pan Roasted Carrots

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

Comments

  2. I could never get tired of carrots…never. And this looks like another fabulous recipe to add to my already burgeoning collection. I was going to make steamed garlic carrots to go with the prime rib I’m making for Easter dinner, but I think these sound much much better!

    Reply

  6. I have a recipe very similar to this, only it is called Honey Glazed Carrots. Every time I make them they disappear in a second.

    And you’re right…these would go very well with that ham recipe of yours. We made that last Easter and my husband wants to make it again.

    Reply

  13. I would use the carrots to lure that Easter bunny to my house. Still have some words I have to exchange with him for hiding my Easter baskets in unreachable locations (no 8 year old should have to get a ladder out to retrieve his basket).

    Looks awesome!

    Reply

  19. Those little carrots with their green tops make me want to both read Beatrix Potter and take a hot tub with maple syrup all at the same time. Would there be anything wrong with said combination?

    Because I’m seriously digging the idea. (AND your recipe! So making these on Sunday!)

    And…THANK YOU for your nice comment. It was so good of you to pop by my blog. Do stop by anytime. It’s a treat to share space with fellow foodies.

    Reply

  20. After reading this (and ogling your photos) I’m entirely desiring a good long soak in a hot tub filled to the brim with maple syrup, while reading Beatrix Potter. Do you see anything wrong with such a plan?

    SUCH a beautiful post!

    And…thank you for stopping by my blog! It was so good of you to come by, and always such a delight to have a fellow foodie along for a hello.

    Happy Thursday!

    Reply

  21. Mmmm…I just roasted my little baby red carrots from the Farmer’s Market last night. Too bad I didn’t see this first, maple syrup would have been magnificent on them. will keep in mind for next batch!

    Reply

  35. oh my goodness….I ♥ carrots….and I love your little dish you are pouring from…everything you do is just top notch….amzing…can’t wait to try these…they saound de-lish!

    Reply

  40. Those carrots do look like candy! Actually even better.

    Looking at the photos of your spring flowers was the best moment of my day yesterday. Thank you for sharing all your photos! I love the new house in all it’s retro charm.

    Reply

  41. These carrots look amazing! This is how I love my carrots. By the way, my mom made your Matzo Salmon for her Passover Seder (to mix things up a bit), and she said it was a HUGE hit, that it was absolutely delicious. Now, I’m going to have to make it!! Thanks for sharing the recipe with her 🙂

    Reply

  45. You know, I do not care much for cooked carrots. BUT my grandmother makes good ones and these seem similar to hers but much more physically attractive! I think I could love these.

    Reply

  49. Very nice. I’ll tell you… my favorite part of baby carrots are their lovely green tops. I wish all of my roasted carrots could be so attractive 🙂

    Reply

  56. Christmas last year was the first time I roasted whole carrots and I must say, I prefer them to chopped carrots. There’s just something about the look of them after they’ve been cooked that is just absolutely mouth-watering!

    Reply

  57. These look fabulous and your recipes all look so yummy. You’re going to make me get fat!!
    I’m a caterer and am always looking for something new and delicious and this site is going to be a favorite 🙂
    Have a blessed Easter and…..

    Steady On
    Reggie Girl

    Reply

  59. I have caught up with a lot of your posts tonight. Wow, didn’t realize you were moving so soon. Will the Wild Boar work in Oregon, commute, or become your slave?
    I love cooked carrots if they are done right. Most people grew up with canned ones, ewww. I usually make a butter, dijon, brown sugar glaze but maple is very tempting. You kill me with your photos, they are always amazing.
    Also in your last post ‘In the yard’ the 3rd photo, the big piece of moss looks like a bunny. Very appropriate.
    Have a wonderful Easter and/or passover. I am not very good at Jewish holidays, my apologies.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.