I love seeing colors of Spring, yellow, orange, green, pink, red and purple. Everywhere I go, I see colors—the wild flowers by the roadside, the blossoming trees (at least here in Southern California), and the beautiful colors of fresh produce at farmer’s market or supermarkets.
There are white, orange, and purple cauliflower; different colors of root vegetables and carrots; the vibrant colors of all kinds of berries. They are so pretty!
Springtime is also a perfect time to introduce colors to your dining table. I am done with brown color dishes, and I wanted to give my dining table a color makeover, for example: this beautiful maple-butter roasted baby carrots.
The orange-color baby carrots are so inviting, oven roasted with maple syrup, butter and seasoned with only salt and ground black pepper. They are so simple but utterly delicious.
The perfectly roasted baby carrots are tender and soft, taste more like sweet potatoes than regular carrots. The maple syrup also gives a nice sheen and glossy look and the taste is delicately sweet and buttery.
They are absolutely scrumptious. This is an excellent side dish to have for any meals and I guarantee you that everyone would love these baby carrots. Enjoy!
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Maple Butter Roasted Baby Carrots Recipe
Maple-butter roasted baby carrots - tender and soft carrots roasted with sweet maple-butter. Great and healthy side dish for the entire family!!
- 10 oz baby carrots
- 2 tablespoons maple syrup
- 2 tablespoons melted butter
- salt to taste
- 3 dashes ground black pepper
Preheat oven to 400F.
Combine the carrots with all the ingredients, toss to mix well.
Arrange the baby carrots on a cookie sheet lined with parchment paper. Roast for 40 minutes or until the carrots become tender and soft. Remove from the oven and serve immediately.