Maple Thyme Roasted Carrots

Sides · 30 min · Serves 4 · Easy · Best with Golden Delicate maple syrup

Whole baby carrots roasted until tender and caramelized, tossed with butter, fresh thyme, and a delicate maple glaze. A bright, elegant side that pairs with almost anything.

Ingredients

• 1½ lbs baby carrots (or slender carrots, halved lengthwise)
• 3 tbsp pure maple syrup (Golden Delicate)
• 2 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 1 tbsp fresh thyme leaves (plus sprigs for garnish)
• 1 clove garlic, finely grated
• ½ tsp kosher salt
• ¼ tsp black pepper
• Flaky sea salt for finishing

Method

1. Preheat oven to 425°F. Line a large baking sheet with parchment.
2. In a bowl, whisk together melted butter, olive oil, maple syrup, grated garlic, thyme leaves, salt, and pepper.
3. Add the carrots and toss until every piece is glossy and evenly coated.
4. Spread the carrots in a single layer on the baking sheet, leaving a bit of space between them so they caramelize instead of steam.
5. Roast for 22–28 minutes, tossing once at the halfway point, until the carrots are tender and deeply caramelized at the edges.
6. Transfer to a serving platter, spoon the pan juices over the top, and finish with fresh thyme sprigs and a pinch of flaky sea salt.

— The Maple Shop · Lake Placid, NY