Sunny's Easy Maple and Lemon Pan-Roasted Carrots
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 194
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 22
- Protein
- 1
- Cholesterol
- 10
- Sodium
- 382
- Total: 25 min
- Active: 25 min
Ingredients
Glaze:
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
Carrots:
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
Directions
- For the glaze: In a medium bowl, whisk the maple syrup, butter, lemon zest and juice, chile flakes and a pinch of kosher salt.
- 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.