This was one of my favorite sides growing up. I can remember thinking the mini carrots were the absolute cutest. I always gobbled them right up and so do my kids. Not only do they taste amazing they are a beautiful compliment to any meal. You may want to double the batch they disappear like magic!
Pan Roasted Maple Baby Carrots
- 1 tbsp grass fed butter
- 1 lb. carrots with their tops on preferably petite carrots, peeled and stems trimmed to about 1/2 inch (do not use bagged baby carrots, if needed use regular carrots and trim them down to 6 inches and cut in half)
- 2 tbsp pure maple syrup
- 1/2 tsp sea salt to taste
- 1/4 tsp freshly ground black pepper to taste
- 1/2 tbsp fresh thyme minced
Position a rack in the middle of the oven and heat the oven to 400 degrees F.
In a large ovenproof skillet or sauté pan, heat the butter over high heat.
Add the carrots and cook, stirring frequently, until they turn golden brown in some spots, about 1 to 2 minutes.
Add maple syrup, salt, pepper and thyme and toss well to coat the carrots. Remove from the heat.
Spread the carrots evenly in the skillet and transfer it to the hot oven.
Roast until the carrots are tender, browned, and a little shriveled, 12 to 15 minutes.
Season to taste with additional salt and pepper if needed. Enjoy!