Thanksgiving Carrots

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Prep Time 15

Cook Time 35

Total Time 50

2 lb (900g) carrots, peeled and cut into 2-inch batons, or whole small carrots
3 tablespoons olive oil
Salt and black pepper
4 tablespoons (55g) butter
3 tablespoons maple syrup
2 teaspoons cider vinegar or lemon juice
1 tablespoon fresh thyme leaves, or chopped parsley to finish
Optional: a pinch of chili flakes, or 2 tablespoons toasted chopped pecans
Space on the pan. Two trays rather than one crowded one. This is the whole difference.
Cut them evenly. Thick and thin pieces on the same tray means some are burnt and some are raw.
Glaze after, not before. Maple on the carrots in the oven burns before they are tender.
Acid at the end. A sweet glazed carrot needs a little sharpness or it is cloying next to a rich plate.

Step 1

Roast. Heat the oven to 425°F (220°C). Toss the carrots with the oil, salt and pepper and spread on one or two trays in a single layer with space between. Roast 25 to 35 minutes, turning once, until tender and browned at the edges.

Step 2

Brown butter. Meanwhile, melt the butter in a small pan over medium heat until the solids turn golden and smell nutty. Off the heat, stir in the maple syrup and vinegar.

Step 3

Toss. Tip the roasted carrots into the pan (or drizzle the glaze over them on the tray) and toss to coat. Scatter with thyme and any nuts.