Carrots are one of those vegetables that taste really good with some sort of sweet glaze. This recipe is sweet and buttery with a little spice from the ginger and turmeric.
Roasting veggies brings out a natural sweetness and carmelizes and sugars already present so that element is enough for me on most days. However, every now and then I seek a nice little glaze for my carrots and it almost always involves butter.
A note about turmeric and ginger
You'll want to make sure they're chopped pretty small for this recipe; basically, mince them up. The reasoning for this is that ginger and turmeric both have distinct flavors that can sometimes be strong and overpowering. Mincing them will allow you to enjoy both flavors without either one being too spicy. Of course, if this is your preference, feel free to add more but I would definitely do a taste test before proceeding to add any large amounts of either ingredient.
Cooking the butter
For this process, keep the stove on low heat so the butter doesn't burn. You'll want it to melt slowly and then cook the ginger and turmeric over the course of a few minutes.
Check your carrots half-way through
Ovens have a tendency to cook slightly differently; check your carrots with a fork to make sure they're tender enough to eat. The fun part is pouring the maple butter all over the carrots at the very end.
Enjoy these Rainbow Carrots with Ginger Maple Butter!!
Rainbow Carrots with Ginger Maple Butter
- Total Time: 30 minutes
- Yield: 3 servings 1x
Description
Rainbow Carrots with Ginger Maple Butter are tender roasted carrots with a sweet and slightly spicy butter glaze.
Ingredients
About 9 rainbow carrots, whole
2 inches of ginger, minced
3 pieces turmeric, minced
¼ cup butter
¼ cup maple syrup
Instructions
- Remove skin from carrots, coat with olive oil, and place carrots on a baking sheet, giving ample room in between. Sprinkle with a bit of salt. Roast in the oven at 415 degrees until tender. While carrots are cooking, prepare the glaze. In a small saucepan, melt butter over low medium heat. Once butter is melted add the ginger and turmeric and continue to cook over low heat until both have softened (1-2 minutes)
- Add maple syrup, simmer on low heat until mixture has thickened, combined, and deepened in color (about 2-3 minutes); stir frequently. Maple butter should be smooth. Remove carrots from pan and place on a serving dish. Spoon maple butter over roasted carrots.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
I tried this recipe and it’s absolutely delicious.
★★★★★
Thank you! I'm so glad you enjoyed it!