Did you know that eating too much of carrots can actually turn you orange?? I mean orange-ish? You think I am joking, See this ! 😀
But don’t let that stop you from eating carrots, or making this amazingly delicious, sweet and tender carrot dish. These can make up for a delicious side dish, a great appetizer with a dip on the side or even prefect for potlucks as well as fancy Thanksgiving dinners. So easy yet so versatile!
Carrots are the staple in my grocery list, I add it to the soups, salads, stir-fry and even make Indian version of curries out of it too! Love them snacking with home-made hummus a lot though, so yummm!! But above all there is this dish that my mother would make, and it would take me to my childhood in an instant. I would ask her to make for me every time I would be recovering from the sickness or whenever I visit her. It is absolutely delish, and probably I should make a blog post for it in future.
But for now this probably my second favorite carrot dish, absolutely no preparations needed. No need to even peel the carrots, as long as you would wash them well enough. The caramelization with maple syrup brings out the natural sweetness of the carrots and rosemary packs that fresh fragrant punch to it along with the pungent-ness of garlic – simple ingredients that works so well together.
Make them! You sure will love’em! And make them again and again, just like me! :), its that deliciously addictive.
- ¾ pound thin/medium sized carrots, (about 12), preferably with green tops, washed and trimmed, leaving ½ inch of tops attached
- ¼ cup real maple syrup
- 2 tablespoons fresh rosemary, chopped
- 2-3 cloves of garlic, minced
- Kosher salt, to taste
- Freshly ground pepper, to taste (optional)
- Preheat oven to 425ºF, with rack in lower third. Lightly coat the baking sheet with oil or cooking spray and set aside.
- In a small sauce pan, over medium-high heat, heat up maple syrup for 30-40 seconds.
- Add garlic and rosemary leaves along with salt and pepper (optional) and stir.
- Remove from heat after 1 min or so and set aside.
- Place carrots in a single layer on a lightly oiled baking sheet and drizzle generous amount of the maple-rosemary mixture.
- Bake until bottoms of vegetables begin to caramelize and turn dark brown, about 20 minutes.
- Remove from oven and brush the mixture some more onto the carrots.
- Return to oven, and bake until all sides are well browned, about 20 to 25 minutes more.
- Transfer carrots on to a serving platter, season with salt and pepper again if needed.
- Enjoy!
To downsize the cooking time under 20-30 min, you can halve them lengthwise and further cutting them into 3 inch long sticks.
To make the cleaning easier, line the sheet with the kitchen foil.
To make them ahead bake them, set aside in the same sheet-pan and then reheat in the oven at the time of serving.
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*recipe adapted from MarthaStewart’s maple-glazed parsnips and carrots.
haha I did know that, isn’t it crazy?! My mum said she went orange (or at least had really strongly orange hands) during university because she ate so many carrots while she was studying. Love how you roasted these in maple syrup for extra autumnal sweetness 🙂
haha Indeed very crazy! Thank you for stopping by.