Ingredients:
- lbs Carrots, peeled and uniformly cut (about 1-inch thick pieces)
- Tablespoons Olive Oil
- Tablespoons Unsalted Butter, cut into small cubes
- /4 cup Dark Brown Sugar, packed
- Tablespoon Maple Syrup (Grade A Dark Robust)
- /2 teaspoon Ground Cinnamon
- /4 teaspoon Ground Nutmeg
- /4 teaspoon Salt
- /4 teaspoon Freshly ground Black Pepper
- Tablespoon Fresh Parsley, finely chopped (optional garnish)
Instructions:
- Preheat the oven to 400°F (200°C). Line a large sturdy baking sheet with parchment paper. Wash, peel, and chop the carrots into uniform, bite-sized pieces.
- In a large mixing bowl, toss the carrots with the olive oil, salt, and pepper until lightly coated. Spread them out in a single layer on the prepared baking sheet.
- Roast the carrots for 15 minutes to start softening them before the glaze is applied.
- While the carrots roast, whisk together the brown sugar, maple syrup, cinnamon, and nutmeg in a small bowl. Set the butter cubes aside.
- Remove the carrots from the oven. Drizzle the sugar/maple mixture evenly over the carrots and dot the surface with the small cubes of butter. Gently toss everything on the sheet pan to coat, then spread them back out evenly.
- Return the sheet pan to the oven and roast for another 10–15 minutes, checking halfway through, until the glaze is bubbling, sticky, and slightly caramelised. Watch carefully near the end to prevent burning.
- Remove from the oven, let rest for 2 minutes for the glaze to set slightly, and garnish with fresh parsley before serving piping hot.