Roasted Carrots

By grammadot

Ingredients

• Glaze:
• 1/2 cup maple syrup
• 2 tablespoons salted butter, melted
• Zest of 1 lemon plus 2 tablespoons fresh lemon juice
• 1/2 teaspoon red chile flakes
• Kosher salt
• Carrots:
• 2 tablespoons olive oil
• 1 1/2 pounds rainbow carrots, scrubbed, stems trimmed and halved lengthwise
• Kosher salt and freshly cracked black pepper
• Flakey salt, for garnish
• Chopped fresh Italian parsley or chopped carrot greens, for garnish

Preparation

Step 1

For the glaze: In a medium bowl, whisk the maple syrup, butter, lemon zest and juice, chile flakes and a pinch of kosher salt.
For the carrots: In a large saute pan on medium to medium-high heat, add the olive oil and when it begins to swirl, add the carrots cut-side down and season with kosher salt and pepper. Cook to sear and caramelize, 5 to 10 minutes, then flip. On the flip, add the glaze and allow it to bubble and reduce, about 2 minutes. Pour everything onto a serving platter. Top with a sprinkle of flakey salt and chopped parsley or carrot greens.