When I saw this recipe on Brooklyn Homemaker right before Thanksgiving, I immediately added it to my menu. I loved the flavors and rainbow carrots are just irresistible. Thank goodness some of my fellow bloggers post wonderful side dishes before a holiday! Maybe I’ll do that someday. 😉
Yield: Serves 6
- 2 lbs rainbow carrots
- 4 T unsalted butter
- 2 to 3 teaspoons finely chopped fresh thyme leaves
- 1/4 cup pure maple syrup, preferably dark amber
- 1 T dijon mustard
- 2 tsp whole grain mustard
- 1/4 tsp freshly grated nutmeg
- coarse salt and freshly ground black pepper, to taste
- 3 to 4 T chopped flat leaf parsley, optional
- Preheat oven to 400 F on convection roast.
- Wash, dry, and peel carrots and place in a shallow dish long and wide enough to fit them all. (I used a parchment lined (rimmed) baking sheet.)
- Add butter and thyme to a small saucepan and heat over a medium flame to melt butter. Continue to warm the butter for 1 to 2 minutes. The butter should take on a green-ish tint from the thyme leaves.
- Remove from heat and cool for a few minutes.
- In a small bowl combine maple syrup, mustards, nutmeg, and salt and pepper.
- Whisk in butter until smooth and well combined.
- Pour the butter/syrup mixture over the carrots and toss to coat.
- Arrange the carrots on a parchment lined baking sheet, and use a spatula to scrape any remaining butter/syrup mixture over them. You may want to use two sheets of parchment to make sure the whole pan is completely covered.
- Roast until tender and brown, for about 35 minutes or up to 1 hour, using tongs to turn each carrot about 20 minutes in. Watch carefully to ensure that the sugar in the maple syrup doesn’t burn onto the parchment.
- Top with chopped parsley or additional fresh thyme before serving.
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