Go Back
+ servings
Easy Maple-Roasted Carrots Recipe_Thanksgiving carrots side dish _MidPage – 1

Easy Maple-Roasted Carrots

Perfect for a Thanksgiving side dish, this easy maple-roasted carrots recipe doesn't require a lot of fuss but it looks so elegant and tastes even better.
4.75 from 4 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 409kcal

Equipment

  • Large Baking sheet
  • Hand mixer or whisk
  • Food processor

Ingredients

Toasted breadcrumbs:

  • 4 ounces brioche or challah bread cut into thick slices
  • 1 tablespoon olive oil
  • 1 teaspoon fresh rosemary leaves minced
  • 1 teaspoon fresh thyme stems discarded
  • 10 sage leaves
  • ¼ cup whole pecans or walnuts
  • Salt to taste

Maple-roasted carrots:

  • 2 pounds whole carrots scrubbed
  • 1 tablespoon neutral oil
  • 4 tablespoons butter melted
  • 2 tablespoons maple syrup
  • Salt and pepper to taste

Whipped mascarpone:

  • 8 ounces mascarpone
  • ¼ cup heavy cream
  • 2 teaspoons lemon juice
  • Salt to taste

Instructions

Prepare the toasted breadcrumbs:

  • Preheat oven to 400ºF.
  • Place the bread on a baking sheet and drizzle with oil on both sides. Transfer to the oven for 5–7 minutes per side until golden brown all over. During the last 5 minutes, add the pecans to the baking sheet and toast until fragrant. Remove from the oven and set aside. Leave the oven at 400ºF.

Prepare the herbs:

  • Put the rosemary, thyme, and sage in a food processor and pulse until minced.

Make the breadcrumbs:

  • Add the toasted pecans and bread to the food processor and pulse until thoroughly minced. Add a pinch of salt and set aside.

Prepare the carrots:

  • Place the smaller whole carrots on the baking sheet. Take the larger carrots and trim the tops. Cut in half lengthwise and then cut each half on an angle into 2 or 3'' pieces.
  • Place on the baking sheet with the whole carrots. Drizzle with the oil and sprinkle with salt and pepper. Transfer to the oven for 25-30 minutes until just about tender. Remove from the oven and set aside.

Prepare the maple butter:

  • Melt the butter in the microwave. Add the maple syrup and then stir until completely smooth. Pour over the carrots and transfer to the oven for an additional 5–7 minutes until lightly charred. Taste and season with salt, if needed.

Make the whipped mascarpone:

  • While the carrots finish roasting, prepare the whipped mascarpone. Combine the mascarpone, heavy cream, lemon juice, and a pinch of salt in a bowl. Blend with a hand mixer or whisk until thickened and smooth. Set aside.

To serve:

  • Spoon the whipped mascarpone on opposite sides of the platter. Arrange the whole carrots in the center and then spoon the cut carrots on both sides, directly on top of the mascarpone. Scatter the breadcrumbs on top. Enjoy!

Nutrition

Calories: 409kcal | Carbohydrates: 30g | Protein: 6g | Fat: 30g | Sodium: 201mg | Fiber: 5g | Sugar: 12g | Vitamin C: 10mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!