I had these many times but they always remind me of Gibbet Hill in Westford, MA with my good friend Anders. Over the years, we always went to the same restaurant and ordered the same meal, including the side of maple-glazed carrots.
Me refusing the complimentary kettle chips
Anders: ” But they are still warm!”
You need
- ~2-300g carrots
- 1/4 cup maple syrup
- 1tbsp cane sugar
- 50g butter or oil
- parsley
Instructions
- First wash the carrots, again if these are store-bough I would likely recommend you peel them. Ideally, you want them all about the same diameter. If needed cut the big one lengthwise. If you prefer to slice them, go for it! It will reduce the amount of time needed to bake them.
- Pre-heat oven at 400F.
- Put parchment paper on a baking tray and lay the carrots. Spread them so they don’t touch each other.
- If you are using butter, melt it in the microwave then in a small container, whisk the butter. sugar and maple syrup. If you use oil, just whisk the oil with sugar/maple syrup.
- Dump your carrots in the mixture and shake the bowl to cover all of them. Pour everything on the parchment paper and put it in the oven for ~30 minutes. Turn halfway.
- Remove from oven and sprinkle some salt if you like. If you have fresh parsley, chop it down and also sprinkle some on it. I like to cover the carrots back with extra sauce left in the tray but you could also be nasty and lightly cover with extra maple syrup. Diabetes? YOLO
