Roasted Spiced Maple Glazed Carrots with Pistachios
Turn ordinary carrots into something unforgettable! Roasted in a buttery, spiced maple sauce, then topped with toasted pistachios and a kiss of sea salt flakes, this side dish is guaranteed to steal the spotlight at any meal!
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 226193
- Category: side dishes, holiday sides, thanksgiving side dish, christmas side dish, easy side, vegetarian
- Method: oven
- Cuisine: side dishes, holiday sides, thanksgiving side dish, christmas side dish, easy side, vegetarian
Ingredients
- 2 pounds of carrots, trimmed, cleaned, and patted dry
- 6 Tablespoons melted butter, unsalted
- 1/3 cup (packed) light brown sugar
- 1/3 cup pure maple syrup
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon red pepper flakes
- 1/3 cup toasted pistachios, roughly chopped
- Flaky sea salt
Instructions
-
Preheat the oven to 400°F.
- Mix the melted butter, brown sugar, kosher salt, and red pepper flakes; set aside.
-
Place the dried carrots into a baking dish, pour the butter mixture over the top, and gently mix to coat all of the carrots.
-
Bake the carrots, tossing every 20 minutes for ~50–60 minutes or until they are easily pierced with the tip of a knife.
-
Remove the carrots from the oven and scoop them out onto a serving dish, covering them to keep warm.
-
While the carrots are resting, make the spiced maple glaze.
- To make the glaze, transfer the liquid from the baking dish to a saucepan over medium heat. Bring the mixture to a boil. Once it starts to boil, reduce the heat to medium and whisk constantly until the mixture thickens up and coats the back of a spoon ~10 minutes. *It should mimic a pourable caramel. *If it gets too thick, add a tablespoon of maple syrup and whisk until it thins out enough to a pourable mixture.
- While the sauce is still hot and pourable, pour the thickened maple glaze over the carrots. Sprinkle on the toasted pistachios and finish with a sprinkling of sea salt flakes.