These maple glazed carrots are perfect for your clean eating spring table!
Whether you are cooking for guests for Easter or just cooking a nice dinner for yourself, few side dishes are as yummy as maple glazed carrots! And the best part is, the recipe is totally adjustable to the number of people you are wanting to serve.
DO YOU PEEL CARROTS BEFORE ROASTING?
You can, but you don’t have to. As long as you scrub them clean before cooking them, you can avoid peeling them. I just find that peeling the skin tends to avoid any bitter flavors the skin may have.
One of the main secrets to successfully roasting carrots is to make sure you have a uniform size. Regardless of whether you roast them whole or in pieces, they should be as uniform in size as possible so that all pieces roast the same amount. If you have large pieces and small pieces mixed together, the small pieces will burn before the large pieces are done. If you have mix of sizes, I usually solve the problem by using two baking sheets. I separate by size between the two sheets knowing that all I’ll have to do is remove the pan with the smaller pieces a little earlier. You can rotate the carrots once during baking if you wish. This will roast all sides of the carrots evenly. That being said, it’s not mandatory to do so. They will still cook just fine.
ROASTED WHOLE CARROTS
In this recipe, I roasted whole carrots instead of pieces. If you are serving this to guests, they make a nice presentation if you leave about 2 to 3 inches of carrot top on as well as the string/root at the bottom that some whole carrots have. Simply peel the skin if you wish and proceed as usual.
Remember to subscribe to my free, Gracious Pantry Newsletter to receive all my latest recipes in your inbox! Click here to sign up!
MORE CLEAN EATING RECIPES:
- Clean Eating Barbecued Carrots Recipe
- Your Guide To Carrots – Purchasing them, storing them and preparing them properly.
CLEAN EATING MAPLE GLAZED CARROTS RECIPE:
Clean Eating Maple Glazed Carrots
- 6 medium carrots (with tops - optional)
- 2 tsp. oil
- ¼ tsp. garlic powder
- ¼ tsp. salt
- 1 tbsp. butter (I used vegan butter, but regular works too if you aren't vegan)
- 1 tbsp. maple syrup
- Preheat oven to 375 F.
- Line a baking pan with parchment paper.
- Lay your cleaned and trimmed carrots on the sheet.
- Spritz with some oil (I used an oil sprayer, but you can also rub the oil onto the carrots with your fingers), making sure to cover the entire surface of each carrot.
- Sprinkle on the garlic powder. This is just a light dusting. You aren't trying to get a huge, garlicky flavor. Rotate the carrots to get even coverage.
- Sprinkle with a very like dusting of sea salt.
- Place pan in oven and roast carrots for approximately 40 minutes. Time can vary based on the thickness of your carrots, so keep an eye on them.
- While the carrots bake, in a small pot, melt the butter.
- Add the maple syrup to the butter and whisk to combine.
- When the carrots are finished roasting, cool a bit and then baste or spoon the maple butter over the carrots and serve.