Maple Balsamic Glazed Carrots

5 from 1 vote

Maple Balsamic Carrots are roasted to perfection in a cinnamon spiced glaze for an easy and beautiful side dish for holidays, weekdays or anytime.

Prep Time15

Cook Time25

Course: Side Dish

Cuisine: American

Servings:

Calories: 126kcal

Author: Cara Lanz

Ingredients

2 pounds carrots with tops
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
4 tablespoons olive oil
½ teaspoon cinnamon
¼ teaspoon cayenne
salt and pepper
Carrot Top Chimichurri, optional
1 tablespoon feta, for serving, optional

Instructions

Preheat the oven to 400.
Cut the tops off the carrots and scrub them thoroughly. I prefer unpeeled carrots. You can peel them if you want to, but you don’t have to.
Arrange the carrots in a single layer on a baking sheet.
In a small bowl, whisk together the maple syrup, balsamic vinegar, olive oil, cinnamon, cayenne pepper, salt and pepper.
Pour the balsamic glaze over the carrots and toss so the carrots are completely coated in the glaze.
Roast for 25-35 minutes, turning them every ten minutes. Roast until the carrots are tender when you pierce them with a fork.
Serve maple balsamic glazed carrots just the way they are or with Carrot Top Chimichurri and a little feta cheese.
Store leftover carrots tightly covered in the refrigerator for 3-5 days.

Notes

Look for bunches of carrots that are all similarly sized so they’ll cook evenly.

Peel the carrots, don’t peel the carrots — it’s up to you!

If you’re not peeling the carrots, immerse them in cool water for a few minutes to loosen up any soil. Scrub them thoroughly under running water with a clean produce brush.

Save the carrot tops to make this easy and delicious carrot top chimichurri.

To make these ahead of time, scrub the carrots and mix up the maple balsamic glaze the day before. Store them separately in the refrigerator. Day of, toss the carrots in the glaze and roast them.

Nutrition