Rainbow Carrots with Ginger Maple Butter are tender roasted carrots with a sweet and slightly spicy butter glaze.
About 9 rainbow carrots, whole
2 inches of ginger, minced
3 pieces turmeric, minced
1/4 cup butter
1/4 cup maple syrup
- 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.