Sunny's Easy Maple and Lemon Pan-Roasted Carrots

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
Share This Recipe



1/2 cup maple syrup

2 tablespoons salted butter, melted 

Zest of 1 lemon plus 2 tablespoons fresh lemon juice 

1/2 teaspoon red chile flakes 

Kosher salt


2 tablespoons olive oil

1 1/2 pounds rainbow carrots, scrubbed, stems trimmed and halved lengthwise 

Kosher salt and freshly cracked black pepper 

Flakey salt, for garnish

Chopped fresh Italian parsley or chopped carrot greens, for garnish


  1. For the glaze: In a medium bowl, whisk the maple syrup, butter, lemon zest and juice, chile flakes and a pinch of kosher salt.
  2. For the carrots: In a large saute pan on medium to medium-high heat, add the olive oil and when it begins to swirl, add the carrots cut-side down and season with kosher salt and pepper. Cook to sear and caramelize, 5 to 10 minutes, then flip. On the flip, add the glaze and allow it to bubble and reduce, about 2 minutes. Pour everything onto a serving platter. Top with a sprinkle of flakey salt and chopped parsley or carrot greens.