Maple-Rosemary Roasted Carrots with Bourbon Barrel Aged Maple Syrup
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Some side dishes quietly steal the show. These roasted carrots get golden edges and a sweet-savory finish from Wisconsin bourbon barrel aged maple syrup and Burlap & Barrel Limestone Rosemary. Serve them with roast chicken, a holiday meal, or a simple weeknight dinner.
Maple-Rosemary Roasted Carrots
Serves: 4
Prep time: 10 minutes
Cook time: 25–30 minutes
Ingredients
- 1 pound carrots, peeled and cut into evenly sized sticks or halved lengthwise
- 1 tablespoon olive oil
- 1 tablespoon Bourbon Barrel Aged Maple Syrup, plus a little more to finish if desired
- ½ teaspoon Burlap & Barrel Limestone Rosemary, lightly crushed
- ¼ teaspoon salt, or to taste
Directions
- Heat oven to 425°F. Line a baking sheet with parchment if desired.
- Toss carrots with olive oil, maple syrup, rosemary, and salt. Spread in a single layer, leaving space between pieces.
- Roast for 25–30 minutes, turning once, until tender and browned at the edges. Check earlier if your carrots are thin.
- Taste and finish with a light drizzle of maple syrup if you’d like a sweeter glaze. Serve warm.
Make it your own: A squeeze of lemon just before serving balances the maple sweetness. For more color, finish with chopped parsley.
Find the Limestone Rosemary and Bourbon Barrel Aged Maple Syrup at Wisconsin 26 Mercantile.