Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb rainbow carrots, peeled, ends trimmed, halved lengthwise if thick
- 3 tbsp extra-virgin olive oil, divided
- 1 1/4 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- 4 tbsp unsalted butter
- 2 tbsp pure maple syrup
- 1/3 cup roasted unsalted pistachios, finely chopped
- 1/2 cup flat-leaf parsley, finely chopped
- 1 small garlic clove, finely grated
- 1 lemon (zest for gremolata, wedges for serving)
Do This
- 1. Heat oven to 425°F (220°C). Line a rimmed baking sheet with parchment.
- 2. Toss carrots with 2 tbsp oil, 1 tsp salt, and pepper. Arrange cut-side down; roast 15 minutes, then flip and roast 10 minutes more.
- 3. Make gremolata: Mix pistachios, parsley, lemon zest, garlic, 1 tbsp oil, and a pinch of salt; set aside.
- 4. Brown butter: Cook butter over medium heat until golden and nutty, 3–5 minutes. Off heat, whisk in maple syrup and a pinch of salt.
- 5. Toss hot carrots with maple brown butter to coat. Optional: return to oven 2–3 minutes to set the glaze.
- 6. Transfer to a warm platter, shower with pistachio-parsley gremolata, and finish with a squeeze of lemon. Serve immediately.
Why You’ll Love This Recipe
- Sweet, salty, and nutty flavors play perfectly with earthy roasted carrots.
- A crunchy pistachio-parsley gremolata adds freshness and texture in minutes.
- Maple brown butter creates a glossy, restaurant-worthy glaze with minimal effort.
- Easy enough for weeknights, elegant enough for holidays and dinner parties.
Grocery List
- Produce: Rainbow carrots, flat-leaf parsley, garlic, lemon
- Dairy: Unsalted butter
- Pantry: Extra-virgin olive oil, pure maple syrup, roasted unsalted pistachios, kosher salt, black pepper
Full Ingredients
Roasted Carrots
- 2 lb (900 g) rainbow carrots, peeled, ends trimmed; halve lengthwise if thicker than 3/4 inch
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Maple Brown Butter
- 4 tbsp (56 g) unsalted butter
- 2 tbsp (30 ml) pure maple syrup
- 1/8 tsp kosher salt
Pistachio-Parsley Gremolata
- 1/3 cup (45 g) roasted unsalted pistachios, finely chopped
- 1/2 cup (about 15 g) flat-leaf parsley, finely chopped
- Finely grated zest of 1 lemon (about 2 tsp)
- 1 small garlic clove, finely grated or minced
- 1 tbsp (15 ml) extra-virgin olive oil
- 1/8 tsp kosher salt
To Serve
- 1 lemon, cut into wedges
- Flaky sea salt, optional
Step-by-Step Instructions
Step 1: Heat the oven and prepare the pan
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup, or use a lightly oiled pan. If your baking sheet is thin, preheat it in the oven for 5 minutes before adding the carrots to encourage better browning.
Step 2: Season and roast the carrots
Pat the carrots dry. In a large bowl, toss the carrots with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated. Arrange the carrots in a single layer, cut-side down if halved. Roast for 15 minutes, flip, then roast for another 10 minutes (total 25 minutes), until the thick ends are fork-tender and the edges are caramelized.
Step 3: Make the pistachio-parsley gremolata
While the carrots roast, stir together the chopped pistachios, parsley, lemon zest, garlic, 1 tbsp olive oil, and 1/8 tsp kosher salt in a small bowl. The mixture should be loose and aromatic—add another teaspoon of oil if it looks dry. Set aside.
Step 4: Brown the butter
About 5 minutes before the carrots are done, melt the butter in a small light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter foams, then turns golden with brown specks and smells nutty, 3–5 minutes. Immediately remove from heat and whisk in the maple syrup and 1/8 tsp kosher salt. The mixture will bubble—keep whisking until smooth.
Step 5: Glaze the carrots
Transfer the hot roasted carrots to a large bowl and pour over the warm maple brown butter. Toss gently with tongs until every piece is glossy and coated. For a slightly tackier glaze, return the glazed carrots to the baking sheet and roast for 2–3 minutes more.
Step 6: Finish and serve
Arrange the carrots on a warm platter, spoon any extra maple brown butter over the top, and shower with the pistachio-parsley gremolata. Squeeze a lemon wedge over just before serving and taste for seasoning; add a pinch of flaky sea salt if desired. Serve immediately while warm and shiny.
Pro Tips
- Choose similarly sized carrots or halve the thick ones so everything roasts at the same pace.
- Use a light-colored pan to brown butter; it helps you see the milk solids turn golden instead of burning.
- Glaze after roasting to prevent sugars from burning; a brief return to the oven sets the gloss.
- Keep the cut sides of halved carrots down for deeper caramelization and color.
- Make gremolata just before serving for the brightest flavor and color.
Variations
- Spiced Maple Butter: Whisk 1/2 tsp ground cumin or coriander into the brown butter for a warm, savory note.
- Herb Swap: Try mint or dill in place of parsley for a different fresh finish.
- Nut Twist: Substitute chopped almonds or hazelnuts for pistachios; toast lightly for extra crunch.
Storage & Make-Ahead
Roasted carrots (without gremolata) keep in an airtight container up to 3 days in the fridge. Reheat at 350°F (175°C) for 10–12 minutes until hot, then toss with warmed maple brown butter and finish with fresh gremolata and lemon. The maple brown butter can be made 3 days ahead; refrigerate and gently rewarm until fluid. Gremolata is best the day of but will hold, covered, up to 24 hours.
Nutrition (per serving)
Approximate values: 340 calories; 24 g fat; 29 g carbohydrates; 6 g fiber; 12 g sugars; 4 g protein; 500 mg sodium.
