This was always a favorite of my mother. Of course, she always made them with real brown sugar, but mine taste just as good! Honest!! These are seriously good and you really need to try them if you’ve never roasted or candied carrots! She would serve these tasty carrots with roasted turkey at holiday time, or alongside baked chicken or pork roasts throughout the year. They shrink a lot during the roasting process, so be sure to make plenty for your crowd. 🙂 These are a bit higher in carbs than the green beans on the plate above, but can be enjoyed occasionally once you’ve passed the initial 2-week Induction period of your low-carb diet. 🙂
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INGREDIENTS:
5-6 medium carrots (5-6″ long), peeled and sliced into 3-4 long strips
2 T. melted butter
1 T. erythritol or sweetener of you choice equivalent to 1 T. sugar
¼ tsp. maple extract
Dash salt (optional)
Dash pepper (optional)
DIRECTIONS: Preheat oven to 350º. Peel and slice the carrots lengthwise (3-4 slices per carrot, or about 3/16″ thick). Melt the butter in a 9×13 baking pan (I used metal). Needs to be this large for easy tossing during cooking and to be sure they lay in a single layer. Remove from oven and add maple extract, sweetener, salt and pepper if using. Stir well. Lay the carrots in a single layer at the bottom, flipping them to coat both sides with the butter mixture. Pop into oven and bake around 40 minutes, tossing/flipping them once at the 20 minute mark. They should be fairly tender when done, but if thicker slices are slightly underdone, no problem. They will be just be a little chewier, which I kind of like, personally. 🙂 Enjoy with your favorite meat and green entree!
NUTRITIONAL INFO: Makes 3 adult servings, each contains:
119 calories
7.9 g fat
11.76 g carbs, 3.43 g fiber, 7.33 g NET CARBS
1.23 g protein
190 mg sodium
Try these with a splash of Balsamic Glaze instead of the sugar and maple. Amazing!
I’ll bet that WOULD be good, David. Thanks for the suggestion! I’ll try it sometime!
This sounds really good. I have got to try this carrot recipe.
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It’s super good, Linda. I was amazed it was as good without real sugar in the baking process, but it tasted JUST like Mom’s version. Hope you like them! 🙂
These were WONDERFUL!!!!! We had these over the weekend. My son ate ALL his carrots. Thank you for a great recipe.
So glad to provide a recipe that has your son eating his carrots. We never have any of these leftover at our house. Sooooo good.
Roasted carrots are truly tasty. I made some last summer and one of my clients said it was one of the best things she had ever tasted. IT WAS CARROTS. I would say that was a culinary win! I like to top roasted carrots with toasted cumin and goat cheese.
These are good with tarragon added, too.