Garlic Butter Maple Carrots

Garlic Butter Maple Carrots

There’s so much to love about Garlic Butter Maple Carrots. I’ve previously made Hot Honey Roasted Carrots which have a bit of a kick to them. These ones focus on really caramelizing and sweetening up the carrots with brown butter. Additionally, a maple butter glaze adds a sweet and rich coating to the dish.

But why do you want sweet carrots? Because heavy and ultra savoury meat dishes scream for a bit of balance, and oven roasted carrots are just the way to do it!

Introduction to Maple Roasted Carrots

Maple roasted carrots are a delicious and easy-to-make side dish that is perfect for any occasion. The combination of sweet maple syrup, savory roasted carrots, and fresh herbs creates a flavor profile that is both comforting and elegant. Whether you’re looking for a simple side dish for a weeknight dinner or a show-stopping recipe for a special occasion, maple roasted carrots are sure to impress.

Carrot top uses

This recipe uses carrot tops as a finishing garnish. But there’s more than one way to use these little leafy guys! Carrot tops, often discarded, are actually a flavorful and nutritious part of the carrot plant that can be used in a variety of creative ways. Here are some ideas for how to make the most of carrot tops:

1. Herb or Pesto: Carrot tops have a slightly earthy, parsley-like flavor, making them an excellent substitute or addition to herb-based sauces like pesto. Simply blend the leaves with olive oil, garlic, nuts (like pine nuts or walnuts), Parmesan, and a squeeze of lemon for a vibrant pesto to pair with pasta, roasted vegetables, or even as a sandwich spread.

2. Salads: Chopped carrot tops can be tossed into salads, adding a fresh, green, herbaceous note. They pair well with leafy greens like arugula, spinach, or mixed greens, and can also add a nice contrast to a fruit-based salad with oranges, apples, or beets.

3. Herb Butter: Finely chop carrot tops and mix them into softened butter with a bit of garlic and lemon zest. This compound butter can be used to top roasted vegetables, grilled meats, or spread on toast.

4. Sautéed Greens: Just like other leafy greens, carrot tops can be sautéed with garlic and olive oil. You can also add them to stir-fries or serve them as a side dish, much like spinach or kale.

5. Garnish: Carrot tops can be used as a garnish to add a fresh, green touch to dishes. They pair well with roasted carrots or other root vegetables, or even atop soups and grain bowls. Additionally, chopped parsley can be used as a garnish to enhance the visual appeal and flavor of dishes.

Why pan when you can oven?

There’s a few reasons that pan cooked carrots are such a winner. In Australia, Christmas Day temperatures can soar to well over 90 degrees fahrenheit. With the hot houses holding heat, having the oven on can make it even hotter. That’s why cooking the carrots in a pan can minimise the heat in the house – and they’re so quick to do. And for those who have cold winter, the oven is usually taken over by giant turkeys or hams. So, it’s a safe saving activity! Pop those carrots in a pan and you’ll be done in no time with ample oven space to spare.

Saucy, saucy with maple syrup

The one thing to take note of in this recipe is that it makes a lot of sauce. Browning butter is essential for creating a flavorful base for the roasted carrots. The maple glaze, made from a mixture of maple syrup and spices, adds a rich, buttery texture that complements the natural sweetness of the carrots. So, scale it up or down for it. Either add more carrots if you’re looking for a bigger serving, or if you want it to be saucy, then leave it as is. If vegan butter is available, it can be used as a substitute to maintain the buttery richness. The saucier, the better, in my opinion.

Festivities begin with the perfect sides

Side dishes are always the centre of much debate. What’s everyone’s favourite? Some are into the fresh veggies and salads, others like the excuse to eat carbs on carbs. 

Sides can also depend on the season. So, I’ve split my sides into those who celebrate Christmas in the summer and those who have festive and white Christmasses.

summer sides

• Simply the best potato salad
• Rockmelon and proscuitto
• Tomato confit

WINTER sides

• Roasted potatoes
• Garlic green beans
• Cheesy potato bake

Speak to me, baby!

If you make this recipe, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations from Daen’s Kitchen!

If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.

Images by Alanna Penna Photography 

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Garlic Maple Roasted Carrots

Savor the perfect blend of garlic, butter, and maple in these delicious carrots. A simple yet flavorful side dish for any meal.

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Servings: 4

Ingredients 

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• ▢ 1-2 bunch dutch carrots
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp maple syrup
• ▢ 1 tbsp brown sugar
• ▢ 2 tbsp water
• ▢ 4 tbsp butter, 50g
• ▢ 2 sprigs rosemary
• ▢ 4 garlic cloves, minced
• ▢ 1 tbsp lemon juice
• ▢ 30 g parmesan, grated
• ▢ salt + pepper

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Instructions 

• Clean the dutch carrots under cold running water. Dutch carrots tend to be quite gritty so it’s best to give them a good clean. Peel the carrots and remove the stems. Reserve part of the carrot tops to act as a garnish.
• In a deep dish fry pan on a medium heat, bring the olive oil to heat. Add the carrots and fry for 1 – 2 minutes. Add the maple syrup and brown sugar to the pan and cook for a further 2 minutes while stirring the carrots through the sauce. Turn the heat to low and add the water. Cover the pan with a lid and leave the carrots to steam for 5 minutes or until fork tender with still a bit of resistance.
• Remove the lid from the pan and add the butter and rosemary. Baste the carrots in the sauce. Remove the carrots from the pan and set to the side for now.
• Turn the heat to medium and add the garlic cloves. Cook for 2 minutes or until the garlic is fragrant. Stir quite consistently through the sauce to avoid the garlic from burning. Add the lemon juice and cook for an additional 30 seconds.
• Add the carrots back to the pan and stir through the sauce until well coated. Season with a pinch of salt and pepper.
• Plate up the carrots and garnish with freshly grated parmesan and the carrot tops. Serve immediately.

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