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Maple butter roasted carrots are super fast and easy, just 3 ingredients, and a huge hit every time I serve them. Tender roasted carrots with the sweetness of maple syrup and butter! These carrots are perfect alongside your Thanksgiving turkey but also easy enough to serve up all year with baked chicken tenderloins, oven baked pork chops, or steakhouse steak.
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Who’s ready for Thanksgiving? I know I am! I feel like fall brings with it all of my favorite foods. From pumpkin everything to comfort food galore, autumn is definitely alive and well in my kitchen.
This past weekend I made these Maple Roasted Carrots to serve alongside a rotisserie chicken and they were such a big hit with the kids I’ll be adding them to my Thanksgiving menu this year as well. Why not when it’s a super simple three-ingredient recipe??
Why I love this recipe
- 3 ingredients (yay!)
- ready in just 30 minutes
- leftovers taste great reheated the second day
- carrots – look for medium sized carrots with a deep orange color for the best taste
- pure maple syrup
- unsalted butter
Step by step
Roasting carrots couldn’t be easier.
For this sweet roasted carrots recipe, simply lay the carrots on a rimmed baking sheet and pour butter and maple syrup over top to coat. Pop in the oven and you’re all done!
How Long to Roast Carrots at 425 Degrees
I find that 25 minutes in the oven leaves the carrots perfectly roasted. They are tender but not mushy and perfectly caramelized! Test for doneness by poking with a fork, if they are pierced easily, they are done.
Do You Have to Peel Carrots Before Roasting?
Many people don’t peel carrots before roasting so long as they are scrubbed clean but I find the skin to be slightly bitter and recommend peeling them prior to roasting.
- store leftovers in the refrigerator in an airtight container up to 3 days
- freeze cooked carrots in a freezer-safe container or freezer bag for up to 3 months
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