Maple-Glazed Rainbow Carrots (Edit recipe)

These Maple-Glazed Rainbow Carrots are surely a contender to make it on your next holiday menu. They are packed with nutrients and the sweet-and-spicy flavor combination helps bring out the natural sweetness in the carrots. This savory side dish is my take on the classic, and trust me you won’t want to wait until Thanksgiving to add these to your menu.

10 minutes

45 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	142
Fat:	9 g
Carbohydrates:	14 g
Protein:	5 g
Cholesterol:	23 g
Sodium:	363 mg
Fiber:	2 g
Sugars:	14 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 8

Ingredients

2 lb Rainbow Carrots, peeled
6 Tbsp Unsalted Butter
2 Tbsp Brown Sugar
0.25 cup Pure Maple Syrup
2 clove Garlic, minced
0.5 tsp Kosher Salt
0.25 tsp Black Pepper
0.25 tsp Red Pepper Flakes
1 tsp Maldon Sea Salt Flakes

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees F. Line a large baking sheet with foil or parchment paper. Cut carrots in half, lengthwise.
In a medium saucepan, melt butter. Once butter is melted, add brown sugar, maple syrup, minced garlic, kosher salt, black pepper and red pepper flakes. Bring to a simmer and cook for 1 to 2 minutes. Remove from heat.
Add carrots to lined baking sheet and pour over maple glaze mixture. Toss to evenly coat. Bake for 20 minutes. Stir and bake for another 20 to 25 minutes, until carrots are fully cooked through but not charred.
Serve with a sprinkle of flaky sea salt.