• Antoinette

I can totally hear Bugs Bunny saying “What’s up Doc? I’ll never go back to plain carrots again!”

Roasted Brown Butter Maple Carrots


1 16 oz. bag of baby carrots

1/2 cup butter (1 stick)

3 tbsp. pure maple syrup

3 garlic cloves, chopped

salt and pepper

parsley, chopped for garnish


Preheat oven to 425 degrees F.

In a medium saucepan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. (This is calling browning the butter. Just be sure to keep your eye on it because it’s easy to go from browned to burnt and you certainly don’t want that!) Whisk in the maple syrup and garlic and remove from heat.

In a large bowl add the carrots and drizzle the sauce on top. Toss well until coated and spread evenly on a large baking sheet. Season with the salt and pepper.

Bake for 20 minutes or until carrots are tender. Transfer to a serving dish and garnish with parsley. Serve immediately.


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