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Balsamic and maple glazed baby carrots

These balsamic and maple glazed carrots fit really well in most roast dinners. Use the lower shelf in the oven when you’re roasting a joint, or bake the carrots whilst your meat is resting. If you don’t have any maple syrup, use honey or agave syrup instead!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g baby carrots Chantenay
  • 1 tbs maple syrup
  • 2 Tbsp balsamic vinegar
  • 1 knob of butter or olive spread
  • 1 garlic minced
  • Salt and pepper
  • Basil leaves

Method
 

  1. Preheat the oven to 180°°C.
  2. Wash then spread out the carrots onto a baking tray.
  3. Mix the spread/butter with the garlic then crumble over the carrots. Season with salt and pepper. Drizzle with the balsamic vinegar and maple syrup, then toss well.
  4. Roast for 25 minutes or so until the carrots are tender and golden.
  5. Serve with some basil leaves scattered over them.