Maple Balsamic Roasted Carrots are a delightful side dish that effortlessly combines the natural sweetness of maple syrup with the tangy depth of balsamic vinegar. Perfect for fall gatherings or a simple weeknight dinner, these carrots are anything but ordinary.
Carrots are the star of this dish, offering natural sweetness and a satisfying crunch. When roasted, they become tender with a lightly caramelized surface. Olive oil helps to coat the carrots evenly, allowing them to roast perfectly without drying out. The maple syrup adds a rich, sugary glaze that enhances the natural flavors. Balsamic vinegar introduces a tangy contrast that keeps the dish from becoming overly sweet. A touch of salt and ground black pepper balances the flavors, while garlic powder provides a subtle savory kick. Lastly, fresh thyme leaves are sprinkled on top to add a fragrant herbal note.
These roasted carrots pair beautifully with a roasted chicken or a hearty lentil salad. For a festive touch, serve them alongside a holiday roast. They also work well as a standalone vegetarian dish when served over a bed of quinoa or couscous.
Start by preheating your oven to 425°F (220°C). This high temperature is key for getting that nice caramelization on the carrots. While the oven heats up, line a baking sheet with parchment paper to prevent the carrots from sticking.
Take your 2 pounds of carrots and peel them. Once peeled, cut them into uniform sticks or rounds, around 1/2 inch thick. Uniformity ensures they cook evenly, so they all come out perfectly tender.
In a large mixing bowl, whisk together 2 tablespoons of olive oil, 1/4 cup of maple syrup, 2 tablespoons of balsamic vinegar, 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of garlic powder. This mixture is what transforms the carrots, so make sure everything is well combined.
Add your cut carrots to the bowl, and toss them until each piece is nicely coated. This may require a bit of patience, but it’s worth it to ensure every bite is flavorful.
Spread the coated carrots in a single layer on the prepared baking sheet. Overcrowding them will steam rather than roast them, so give them some space.
Place the baking sheet in the preheated oven and roast the carrots for 25 to 30 minutes. Stir them halfway through to promote even cooking and ensure they caramelize properly.
Once they’re tender and have a nice caramelized color, remove them from the oven. Sprinkle with fresh thyme leaves before serving to add a burst of fresh flavor.
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