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Cinnamon Carrots with Maple Thyme Butter
- Makes: 4 servings
- Prep 15 mins
- Roast 19 mins to 25 mins
These sweet oven-roasted carrots are a perfect complement to a Thanksgiving or holiday menu, but they're easy enough to be a weeknight side. The recipe comes from Big Cedar Loge in Ridgedale, Missouri.
Ingredients
-
24
baby carrots with tops (about 1 pound)
-
1
tablespoon
olive oil
-
3
inches stick cinnamon, broken in half, or 1/8 teaspoon ground cinnamon
-
Sea or kosher salt
-
3
tablespoons
pure maple syrup
-
2 -3
teaspoons
snipped fresh thyme
-
1
tablespoon
red wine vinegar
-
1/4
teaspoon
sea or kosher salt
-
1/4
cup
unsalted butter, cut into pieces and softened
-
Freshly ground black pepper
Directions
- Snip tops from carrots, leaving 1/2 inch of the green tops on each carrot. Scrub carrots and peel; rinse and dry well on paper towels.
- In a shallow roasting pan, toss the carrots with olive oil, the cinnamon and a pinch of salt.
- Roast, uncovered, in a 400 degrees oven for 15 to 20 minutes or just until tender, stirring occasionally.
- Meanwhile, in a small mixing bowl, combine maple syrup, thyme, vinegar, and 1/4 teaspoon salt.
- Remove the carrots from the oven. Add the syrup mixture, butter, and a pinch of pepper; toss to coat. Return to the oven. Roast for 4 to 5 minutes more or until the carrots are tender and nicely browned. Discard cinnamon pieces, if using.
Nutrition Facts
(Cinnamon Carrots with Maple Thyme Butter)
Servings Per Recipe 4, iron (mg) 1, Polyunsaturated fat (g) 1, calcium (mg) 61, Potassium (mg) 308, Monosaturated fat (g) 5, sugar (g) 14, Folate (µg) 32, fiber (g) 3, Pyridoxine (Vit. B6) (mg) 0, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Fat, total (g) 15, chol. (mg) 31, Riboflavin (mg) 0, sat. fat (g) 8, Niacin (mg) 1, vit. C (mg) 4, sodium (mg) 217, Thiamin (mg) 0, cal. (kcal) 211, pro. (g) 1, carb. (g) 19, vit. A (IU) 15549