This simple brown butter–maple glazed heirloom carrots recipe is easy to prepare and full of flavor. A quick glaze of browned butter, real maple syrup and a splash of white wine vinegar brightens the natural sweetness of petite heirloom carrots. Half the glaze is used before roasting to encourage caramelization; the remainder is warmed and drizzled over the finished carrots for a glossy finish. A sprinkle of fresh parsley adds color and freshness.
Ingredients
- 8 oz heirloom carrots, trimmed and peeled if desired
- 1½ tbsp unsalted butter
- ½ tbsp white wine vinegar
- 1 tbsp real maple syrup
- Sea salt and freshly cracked black pepper, to taste
- 1–2 tsp fresh parsley, chopped
How to Make Brown Butter–Maple Glazed Heirloom Carrots
Preheat your oven to 375°F (190°C).
In a small saucepan over medium heat, melt the butter. Stir frequently as it melts; the butter will foam and then turn golden brown with a nutty aroma. Watch closely to prevent burning.
Remove the pan from the heat and stir in the white wine vinegar. Add the maple syrup and mix until combined. Take care—hot butter and syrup can sputter when combined.
Arrange the carrots in a single layer on a baking sheet.
Drizzle half of the brown butter–maple sauce over the carrots, season with sea salt and freshly cracked black pepper, and toss to coat evenly. Reserve the remaining sauce for serving.
Roast the carrots until they are caramelized and fork-tender, about 20–25 minutes, turning them once halfway through. Thicker carrots may require additional time—check for tenderness with a fork.
Transfer the roasted carrots to a serving platter. Gently reheat the reserved glaze if needed and drizzle it over the carrots for extra shine and flavor.
Finish with a sprinkle of chopped fresh parsley and serve warm.
Brown Butter–Maple Glazed Heirloom Carrots
Equipment
- Baking sheet
Ingredients
- 8 oz heirloom carrots
- 1½ tbsp unsalted butter
- ½ tbsp white wine vinegar
- 1 tbsp real maple syrup
- Sea salt and freshly cracked black pepper, to taste
- 1–2 tsp fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Melt the butter in a small saucepan over medium heat, stirring until it browns and smells nutty. Watch closely to avoid burning.
- Remove from heat, stir in the white wine vinegar, then add the maple syrup and combine. Use caution: the mixture may sputter.
- Arrange the carrots in a single layer on a baking sheet.
- Pour half of the glaze over the carrots, season with salt and pepper, and toss to coat. Reserve the remaining glaze for serving.
- Roast for 20–25 minutes, turning once halfway through, until caramelized and tender. Larger carrots will take longer.
- Transfer to a serving platter, reheat and drizzle the reserved glaze over the carrots, then sprinkle with chopped parsley.
- Serve warm and enjoy.
This glazed carrot side pairs well with steak, mashed potatoes, or a fresh garden salad. Adjust seasoning and glaze quantities to taste.