Katie Button's Orange and Maple-Glazed Carrots

Roasted Carrots with Orange-Maple Glaze

by Katie Button
Total 45 minutes | Active 15 minutes
Makes 4 servings

Roasted carrots are a crazy-simple side dish. There are a couple of things to remember to make them delicious: keep the oven hot enough to develop some caramelization; look for carrots that are consistent in size so they cook at the same rate; don’t worry about peeling them — a little scrub under running water does the trick. This recipe dresses the simple roasted carrots with a tasty sauce that’s tangy from vinegar and orange juice, with depth and sweetness from maple syrup.

Ingredients

  • 2 cups fresh orange juice
  • 3 tablespoons white wine vinegar
  • 2 tablespoons pure maple syrup
  • 2 cloves garlic, smashed
  • Kosher salt
  • 3 pounds carrots, scrubbed
  • 1 tablespoon olive oil
  • 1/4 cup candied almonds, chopped (optional)
  • Parsley and cilantro leaves to garnish

Directions

  1. Preheat the oven to 450°F.
  2. Combine the orange juice, vinegar, maple syrup, garlic, and 1 teaspoon salt in a small saucepan. Bring the mixture to a simmer over medium heat and cook until the sauce is reduced and thick enough to coat the back of a spoon, about 30 minutes.
  3. Meanwhile, spread the carrots out on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt. Roast in the oven until tender and caramelized, about 20 minutes. Remove the carrots, but leave the oven on.
  4. Drizzle the finished sauce over the carrots and return to the oven for an additional 5 minutes. Transfer to a serving dish, then top with candied almonds (if using), and garnish with parsley and cilantro leaves.
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