Maple Pan-Roasted Baby Carrots

Maple Pan-Roasted Baby Carrots
Photo by Scott Phillips


  • 1 lb. carrots with their tops on, preferably baby carrots, peeled and stems trimmed to about ½ inch
  • ½ tsp. kosher or sea salt; more as needed
  • ¼ tsp. freshly ground black pepper; more as needed
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. pure maple syrup

Position a rack in the middle of the oven and heat the oven to 400°F.In a large (12-inch) ovenproof skillet or sauté pan, heat the oil over high heat (the oil shouldn’t smoke but should crackle when you add the carrots). Add the carrots and cook, stirring frequently, until they blister and turn g...

View full recipe at Fine Cooking


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