🥘 Ingredients
- skinny carrots 3 lb
- extra virgin olive oil 2 tbsp
- Kosher
- vegan butter 3 tbsp
- organic brown sugar 1 ½ tbsp
- pure maple syrup ¼ cup
- Dijon mustard regular or coarse ground 1 tbsp
- apple cider vinegar 2 tsp
- garlic cloves 6
- red pepper flakes ¼ tsp
- arrowroot powder ½ tsp
- Flaky
- flat-leaf parsley 1 handful
📝
If you bought regular carrots, cut the carrots in half crosswise, separating the thicker top from the skinnier bottom. Now cut the thicker top halves lengthwise into quarters (you may need to cut them even more for fat carrots); for the thinner bottoms, leave them whole if they’re thin enough, or cut them in half lengthwise. If you're using extra virgin olive oil instead of vegan butter, add a pinch more of salt. Storage: Once cooled, store carrots in an airtight container for up to 5 days. Reheat in the oven at 350°F / 175ºC for 20 minutes, or until warmed through. You can also reheat in the microwave, but the oven reheat gives you a better texture.
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1Gather: skinny carrots , extra virgin olive oil , Kosher salt and freshly cracked black pepper, vegan butter , organic brown sugar , pure maple syrup , Dijon mustard regular or coarse ground , apple cider vinegar , garlic cloves , red pepper flakes , arrowroot powder , Flaky sea salt for finishing, flat-leaf parsley .
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2Preheat the oven to 425ºF / 220ºC and arrange a rack in the top third of the oven and another on the bottommost shelf. Line two sheet pans with parchment paper (important for easy cleanup).
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3Wash and scrub the carrots well (they're dirty!), but don't peel them. Pat dry the carrots. If the carrots are skinny throughout, leave them whole for the best texture. If they’re fatter on the top, slice in half crosswise; keep the bottom skinny part whole; and cut the fatter tops lengthwise into quarters.
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4Divide the carrots across the two pans. Drizzle with the olive oil and season well with salt and lots of black pepper (if the carrots feel dry, add a bit more oil). Rub the carrots with your hands, ensuring they’re all evenly coated. Spread out in a single layer and roast in the oven 30 minutes (35 minutes for medium-sized carrots), until browned in spots and tender, without tossing or stirring.
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5While the carrots are roasting, make the maple butter glaze. Melt the butter in a medium bowl in the microwave, then add the brown sugar and heat for 20 seconds to help dissolve the sugar a bit (or you can do this in a small saucepan on the stove). Whisk the sugar and butter well, then add in the maple syrup, mustard, vinegar, grated garlic, and red pepper flakes if using. Whisk until well combined. Stir in the arrowroot powder and whisk well again.
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6Remove the carrots from the oven. Whisk the glaze again to ensure the sugar is mixed well, then pour it over the carrots. Use a silicone spatula to toss and coat the carrots in the glaze. Roast for another 10 minutes, or until caramelized in spots.
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7Remove from the oven. If there’s a fair amount of glaze on the pan, gently toss the carrots in it. Sprinkle on a few pinches of flaky sea salt. Transfer to a serving platter and garnish with parsley.