Brown Butter-Maple Glazed Heirloom Carrots

This easy recipe for brown butter-maple glazed heirloom carrots is simple to make and tastes delicious. I made a quick glaze of brown butter, real maple syrup, and white wine vinegar, then roasted the petite carrots tossed in half of the glaze. Once the carrots were beautifully roasted, I drizzled the remaining glaze on top and served them with chopped parsley. This easy carrot side dish recipe pairs nicely with steak, mashed potatoes, and a garden salad.

Ingredients

• 8 oz heirloom carrots
• 1½ tbsp butter
• ½ tbsp white wine vinegar
• 1 tbsp real maple syrup
• Sea salt and freshly cracked pepper, to taste
• 1-2 tsp fresh parsley, chopped

How to Make Brown Butter-Maple Glazed Heirloom Carrots

Preheat the oven to 375 degrees.

Melt the butter over medium heat in a small saucepan, stirring often, until melted. It will start to bubble, foam, and separate, then turn golden brown with a nutty aroma. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily. 

Remove from the heat and immediately stir in the vinegar. Add the maple syrup and stir until well combined. Side Note: Be careful, the mixture will pop and splatter some.

Arrange the carrots on the prepared baking sheet in an even layer.

Drizzle half of the browned butter sauce over the heirloom carrots, then season with sea salt and freshly cracked pepper, to taste, then toss to coat evenly. Reserve the remaining sauce for serving.

Bake until the carrots are caramelized and fork-tender, about 20-25 minutes, flipping them halfway through roasting.  Side Note: These carrots were thin & petite. If your carrots are larger, they will take longer to roast.  

Transfer the carrots to a serving platter. Reheat the reserved sauce until warm, then drizzle it over the heirloom carrots.

Sprinkle with chopped parsley. Serve and enjoy.

See More Carrot Recipes Here