Roasted carrots are a year-round staple, but especially appreciated in the cooler months. They couldn’t be easier to prepare; just peel, cut, oil, season, and roast. In the last five minutes of cooking, toss with a spoonful of maple – almost any of Runamok’s infused, pure, or barrel-aged are great – and return to the oven to seal. Go ahead and add your own signature touch at the end and sprinkle with chopped nuts, dukkah (a sesame blend), or some other topping that adds crunch. I added parsley which gives brightness in both flavor and color.
Maple Glazed Carrots
Maple Glazed Roasted Carrots
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: Serves 3-4 people
Ingredients
1 1/2 lbs carrots (have fun with multi-colored ones)
1 Tbsp vegetable oil
salt and pepper
1 Tbsp Runamok Sugarmaker’s Cut, WhistlePig Barrel-Aged or any other infused maple
1 Tbsp chopped parsley (optional)
Instructions
- 1 Preheat oven to 400F.
- 2 Peel the carrots and slice them lengthwise so that they are similar in width.
- 3 Toss them with some vegetable oil so they are lightly coated and place on a baking tray in one layer. Sprinkle with salt and pepper.
- 4 Roast in the oven until lightly browned, about 30 - 40 minutes.
- 5 Remove from the oven and toss with the maple syrup. Return to oven to bake for an additional 5 minutes.
- 6 Remove from the oven and sprinkle with parsley or other topping of your choosing.