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Spring

Pan Roasted Maple Rainbow Carrots

Pan Roasted Maple Rainbow Carrots | A Salad For All Seasons

Do you ever feel like you fall into a rut when serving carrots as a side dish?

Me too!  So here’s a flavorful, quick & easy side dish that will have your family saying, “Wow!  Look at these!”  instead of , “Oh no.  Not carrots again!”  These delicious carrots are pan and oven roasted with nothing more than a bit of olive oil, maple syrup, salt and pepper.

 

Pan Roasted Maple Rainbow Carrots | A Salad For All Seasons

 

The key is starting with some wonderful rainbow or heirloom carrots.  If your local farm doesn’t offer them, you can often find them at Whole Foods, Trader Joe’s and sometimes Wegman’s.  They are just far more visually interesting than a plate of orange.

Pan Roasted Maple Rainbow Carrots | A Salad For All Seasons

Rainbow carrots are quite colorful.  You will find them in various shades of orange, yellow, white & purple.

 

Pan Roasted Maple Rainbow Carrots | A Salad For All Seasons

 

Carrots, raw and cooked, have a natural sweetness already.  Roasting brings that out a little more.  And adding a touch of maple syrup makes them a bit more savory sweet.

Pan Roasted Maple Rainbow Carrots | A Salad For All Seasons

These maple carrots are both rustic and elegant.  They are a perfect side dish for any meal.

 

Pan Roasted Maple Rainbow Carrots | A Salad For All Seasons

I regret eating healthy today.  Said no one ever.

Save Print
Pan Roasted Maple Rainbow Carrots
Author: Anne from A Salad For All Seasons
Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins
Serves: 4 servings
 
A quick, easy, sweet and savory carrot side dish.
Ingredients
  • 1 pound of rainbow or heirloom carrots, peeled & stems trimmed
  • 1 Tablespoon of olive oil
  • 1 Tablespoon of pure maple syrup
  • kosher salt
  • freshly ground black pepper
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Heat the oil over high heat in an ovenproof skillet. (the oil should be hot, but not smoking)
  3. Add the carrots and cook for 2-3 minutes, turning frequently, until they blister and brown in spots.
  4. Add the maple syrup, about ½ teaspoon of salt, and ¼ teaspoon of cracked black pepper.
  5. Turn well to coat the carrots. And then spread them out evenly in the pan.
  6. Place the skillet in the oven and roast for about 15 minutes or until the carrots are tender and browned in spots.
  7. Season to taste with more salt and pepper before serving.
3.5.3208

 

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10 Comments

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Comments

  1. Angie@Angie's Recipes says

    April 3, 2016 at 2:56 am

    The pretties carrots ever with awesome flavour!
    Angie@Angie’s Recipes recently posted…Dairy Free Einkorn PancakesMy Profile

    Reply
    • Anne says

      April 3, 2016 at 8:49 pm

      Thanks so much Angie! : )

      Reply
  2. Sandra Garth says

    April 3, 2016 at 2:31 pm

    The visual appeal is amazing! I was lucky enough to find these once in my local grocery store a couple of years ago and they are delicious. Hopefully when the Farmers Market is in full swing they will have some. Or, maybe I could plant them, even better idea! Thanks for the recipe!
    Sandra Garth recently posted…Pulled Pork on Brioche Bun with Spicy CatsupMy Profile

    Reply
    • Anne says

      April 3, 2016 at 8:48 pm

      Thanks Sandra! I just love all the colors of these carrots! : )

      Reply
  3. Kris ~Big Rigs 'n Lil' Cookies says

    April 4, 2016 at 8:18 pm

    What a beautiful side dish. I know they taste as wonderful as they look!
    Kris ~Big Rigs ‘n Lil’ Cookies recently posted…Mom’s Marshmallow FrostingMy Profile

    Reply
    • Anne says

      April 6, 2016 at 6:19 am

      Thanks Kris! I was wondering if you plant carrots. I would love to grow these in my garden! : )

      Reply
  4. Coffee and Crumpets says

    April 4, 2016 at 9:31 pm

    Love these carrots! I made so many of these roasted carrots all Autumn and they were such a hit. Your are right, just their colour adds a visual interest and they aren’t the same ol carrots.
    I’m going to keep your maple idea for next time! I have been tossing them in cumin and roasting them that way. Then I add them to some greens with a yoghurt dressing.

    Love your photos too, Anne!
    Coffee and Crumpets recently posted…Baked Chicken with Preserved Lemons and OlivesMy Profile

    Reply
    • Anne says

      April 6, 2016 at 6:21 am

      Thanks Nazneen! And I love the idea of your cumin carrots as a salad with some yogurt dressing! Perfect! : )

      Reply
  5. mjskitchen says

    April 4, 2016 at 9:32 pm

    These rainbow carrots make such a beautiful presentation! Can’t wait for them to start showing up at the markets. Love this simple recipe!
    mjskitchen recently posted…How To Make Honey ButterMy Profile

    Reply
    • Anne says

      April 6, 2016 at 6:22 am

      Thanks MJ! They’d be perfect with just a smattering of your honey butter, too! : )

      Reply

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