Maple Roasted Carrots

A simple tray of carrots with maple, olive oil and a little lemon to finish.

Serves: 4 as a side
Prep: Approx. 10 minutes
Cook: Approx. 35–40 minutes

Give the carrots a head start before adding maple syrup. This lets them soften and colour first, while the syrup forms a light glaze towards the end rather than spending the entire cooking time on the hot tray.

Ingredients

• 600g carrots, scrubbed and cut lengthways
• 1 tablespoon extra virgin olive oil
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Method

1. Prepare the carrots

Heat the oven to 200°C conventional and line a roasting tray. Scrub the carrots, trim the ends and cut them lengthways.

Try to keep the pieces similar in thickness. Leave slender carrots in halves and cut very thick ones into quarters so they become tender at roughly the same time.

2. Oil and arrange

Put the carrots on the tray and toss with 1 tablespoon extra virgin olive oil, salt and black pepper. Spread them in a single layer, with a cut face against the tray where possible.

Leave a little space between pieces. A crowded tray traps moisture and makes it harder for the cut surfaces to colour.

3. Roast before glazing

Roast for about 25 minutes, turning the carrots once if the underside colours much faster than the top. At this point they should be starting to soften, with some golden patches.

Check the thickest piece with a small knife. If it is still very firm, give the carrots a little more time before adding the syrup.

4. Add the maple glaze

Drizzle over the 1 tablespoon maple syrup and turn the carrots gently to coat. Return the tray to the oven for approximately 10–15 minutes.

Watch closely towards the end: the glaze should be glossy and lightly caramelised. Remove any small pieces that darken before the thicker carrots are ready.

5. Check tenderness and finish

The carrots are ready when a knife passes easily through the thickest part and the edges have browned. Transfer them to a serving platter, including any glaze that is still fluid on the tray.

Add the 1 tablespoon lemon juice a little at a time, tossing lightly. Taste before using all of it if you prefer a gentler finish.

6. Serve warm

Check the seasoning and add a little more black pepper if needed. Serve while the carrots are warm, arranging them loosely so the caramelised surfaces remain visible.

The finished carrots should be tender through the centre, with a light glaze rather than a pool of syrup beneath them.

From the pantry

• Maple syrup
• Extra virgin olive oil