Roasted Rainbow Carrots with Maple Brown Butter Glaze (Thanksgiving Side Dish)
Ingredients
Carrots
- 24 oz sweet baby rainbow carrots washed and dried
Glaze
- grass-fed butter 3 Tbsp, melted & browned
- maple syrup 2 Tbsp
- brown sugar 1 Tbsp
- olive oil 1 Tbsp
- kosher salt 1 ½ tsp
- black pepper ½ tsp
- garlic powder ½ tsp, optional
- paprika ½ teaspoon smoked or regular
- thyme leaves 1 teaspoon fresh or ½ teaspoon dried
Garnish
- chopped parsley optionaln- flaky salt (optional)
Instructions
Step 1: Preheat and Prepare
- Preheat oven to 425°F.
- Line a sheet pan with parchment or foil.
- If any carrots are thicker, slice them in half lengthwise for even roasting.
Step 2: Make the Maple Brown Butter Glaze
- Melt butter in a small saucepan over medium heat.
- Continue cooking until the butter foams, turns golden, and develops a nutty aroma.
- Remove from heat and whisk in maple syrup, brown sugar, olive oil, salt, pepper, garlic powder, paprika, and thyme.
Step 3: Coat and Roast
- Toss carrots in the glaze until evenly coated.
- Spread carrots on the sheet pan without overlapping.
- Roast for 22–28 minutes, flipping halfway, until browned, tender, and vibrant in color.
Step 4: Finish
- Drizzle any remaining glaze over the roasted carrots.
- Adjust seasoning to taste.
- Garnish with parsley or flaky salt if desired.
Make-Ahead Option
- Roast fully and refrigerate.
- Reheat at 375°F for 10 minutes and refresh with melted butter and a drizzle of maple syrup.
Chafing Dish Option
- Add a splash of orange juice every 20–30 minutes to maintain moisture and shine.
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