Roasted Rainbow Carrots Recipe
Your oven does all the hard work here, with you only required to do the sprinkling and coating of the rainbow carrots with seasonings and oil. But you got to be very careful with the roasting process for the perfect caramelization of the candied rainbow carrots.
Ingredients
- 2 lbs whole rainbow carrots (small or medium)
- 2 tbsp olive oil
- 2 tbsp unsalted butter, melted
- 4 tbsp maple syrup, plus more for drizzling at the end
- Salt and pepper to taste
Instructions
- Wash the carrots thoroughly, especially around the stem.
- Peel them. You can leave the tops (green parts) on them if you like
- If the carrots are too thick, you can cut them in half length-wise. The slender ones, though, can be roasted whole so they get a slight crunch at the center.
- Arrange them on a large sheet pan or 2 medium sheet pans with 1-2 inches gap between them
- Brush them evenly with olive oil and sprinkle salt and pepper
- Roast for 15-18 minutes in an oven preheated to 425°C, turning them when halfway through, until they are almost fork tender
- Remove them from the oven and toss them with maple syrup and melted butter
- Put them back in the oven and roast for another 8-10 minutes until caramelized. Take special care so that the maple glaze doesn’t burn
- Arrange the butter glazed raibow carrots on a serving plate and drizzle some more maple syrup if you want