BROWN BUTTER MAPLE ROASTED CARROTS
Brown Butter Maple Roasted Carrots
Don't let tiny carrots fool you! I forgot to thin mine this season, so they stayed small, but they were incredibly sweet and tender. Roasting them with brown butter, maple syrup, garlic, and red onion transforms a humble garden harvest into an elegant side dish.
Yield: 3 - 4 servings
PREP IT!
1 pound Small Garden Carrots or Carrots, sliced, scrubbed (leave a little of the green tops attached if desired)
16 cloves (1 head) Garlic, whole
1 small Red onion, cut into 8 wedges
2 tablespoons Olive oil
1 tablespoon Taste Tutor Seasoning 101
3 tablespoons Butter, salted
2 tablespoons Maple syrup
1 teaspoon Sweet marjoram, fresh, chopped
MAKE IT!
Preheat the oven to 425°F.
Toss the carrots, red onion, and garlic with the olive oil, and Taste Tutor Seasoning 101. Spread in a single layer on a parchment-lined baking sheet.
Roast for 25–30 minutes, stirring halfway through, until the carrots are tender and the onions are caramelized.
While the vegetables roast, melt the butter in a small skillet over medium heat. Continue cooking until the butter turns golden brown and smells nutty, about 3–5 minutes. Remove from the heat and stir in the maple syrup.
Pour the brown butter maple glaze over the roasted vegetables and gently toss to coat.
Transfer to a serving platter and finish with fresh sweet marjoram.
Tip: Use 1 tablespoon Taste Tutor Seasoning 101 for each pound of vegetables when roasting. Forgot to thin your carrots? You're not alone! Small garden carrots are often sweeter and more tender than large ones. Instead of seeing them as a mistake, celebrate them with recipes like this that let their natural flavor shine.
Reheat leftovers: in the oven or in the microwave.