These Browned Butter Maple Sage Roasted Carrots are simple to make and incredibly flavorful! They're easy enough for a weeknight dinner, but stunning enough for holidays as well. We love serving these particularly at Thanksgiving and everyone always asks for the recipe. The combination of browned butter flavor with the savory sage is perfect with the touch of sweetness from the maple syrup. These glazed carots are nspired by Tyler Florence on the Food Network
Preheat the oven to 425ºF and line a baking sheet with parchment paper.
Peel and slice the carrots into 1/4" thick slices and place them on the parchment-lined baking sheet.
Melt the butter in a small, light-colored saucepan over medium heat. Swirl the pan or whisk often until the butter turns golden brown.
As soon as the butter browns, turn off the heat. Then add the sage and maple syrup, and stir to combine. Add the sea salt and stir again.
Pour the glaze over the carrots on the parchment-lined baking sheet. Using a spatula toss the carrots together with the glaze and spread them out in an even layer.
Roast the carrots until they're tender and caramelizing around the edges of the pan, 20-25 minutes. Stir the carrots only if they're browning too much on the edges, otherwise, let them roast undisturbed.
Serve immediately.
Bonus StepIf you made this recipe, please leave a rating/comment. Ratings really help us continue to bring you high-quality free recipes.
Notes
A light-colored saucepan will help you to see the butter turn brown. Be sure to keep the butter moving so the milk solids don't sink to the bottom and burn.Skillet Glazed Maple Carrots:Melt the butter in a large skillet and brown it as directed in the recipe. Then add the maple syrup, sage, and sea salt. Stir to combine then add the sliced carrots along with 1/3 cup of water.Cover the carrots and simmer until tender and the water is mostly evaporated. Remove the lid and simmer to remove the rest of the water stirring frequently to make sure the carrots don't stick.When all the liquid is gone and the carrots are tender and glazed, serve immediately.