Ready to take your Easter feast to a whole new level? 🐰🌷 These Maple Glazed Easter Carrots are not your average side dish! 🌟 Picture this: freshly peeled carrots, slathered in a dreamy mix of butter, brown sugar, maple syrup, and a touch of aromatic thyme. 🍁🌿 Roasted to perfection, these carrots are basically a flavor explosion in your mouth! 🤤 Who says Easter can't be a culinary adventure?
1 lb large carrots
2 garlic cloves
1/2 stick (4 tbsp) Cabot salted butter
1/4 cup light brown sugar
3 tbsp pure maple syrup
1/2 tsp fresh thyme
1/2 tsp flaky salt
1/2 tsp black pepper
2 tbsp. fresh parsley
Preheat your oven to 400 degrees.
In a large Dutch oven or skillet over medium heat, melt Cabot salted butter. (Note: This is a Monopoly Bonus Item!)
Add light brown sugar, maple syrup, fresh thyme, salt, and pepper. Stir until ingredients are well combined and the mixture is smooth.
Add minced garlic to the melted mixture, sautéing for about 1-2 minutes until fragrant.
Peel, trim and halve carrots.
Add carrots to the sugary concoction. Coat the carrots thoroughly by tossing them in the mixture.
Line a cookie sheet with parchment paper.
Transfer the coated carrots onto the sheet, ensuring they are evenly spread out.
Roast the carrots in the preheated oven for 40-50 minutes, tossing once or twice during roasting. Roast until the carrots are fork-tender.
Take the carrots out of the oven. Give them a final toss and sprinkle with flaky salt and pepper to taste.
Add to a beautiful serving dish and sprinkle fresh parsley generously over the roasted carrots for a burst of freshness.
