Maple Syrup Glazed Carrots Recipe

Prepare carrots

Preheat oven to 400°F (200°C). Peel the carrots and trim tops, leaving similar thickness for even cooking; if carrots are large, halve lengthwise. Pat dry.

Roast carrots

Place carrots on a rimmed baking sheet, toss with 1 tablespoon melted butter, 2 tablespoons water, a pinch of salt and pepper. Roast for 18–25 minutes until tender and edges begin to caramelize (time depends on thickness).

Make glaze

While carrots roast, combine 2 tablespoons maple syrup, 1 teaspoon honey, 1 teaspoon lemon juice, remaining 1 tablespoon butter, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over low heat. Warm and stir until butter melts and glaze is slightly thickened, about 2–3 minutes. Do not boil.

Glaze carrots

When carrots are tender, remove from oven and transfer to a medium sauté pan or keep on baking sheet. Pour the warm maple glaze over the hot carrots and toss gently to coat. Return to oven for 3–4 minutes to set the glaze and intensify caramelization. Remove and let cool slightly.

Toast and grind dukkah components

In a dry skillet over medium heat, toast 3 tablespoons hazelnuts for 3–4 minutes, stirring, until fragrant and skins blister. Transfer to a clean cloth and rub to remove loose skins (optional). In the same skillet, toast 2 tablespoons shelled pistachios for 1–2 minutes, then add 1 tablespoon sesame seeds, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds and 1 teaspoon fennel seeds (if using). Toast another 1–2 minutes until seeds are aromatic. Remove from heat and let cool slightly.

Make dukkah

Coarsely chop or pulse the cooled toasted nuts and seeds in a food processor or with a mortar and pestle until you have a coarse crumbly mixture — do not over-process to a paste. Transfer to a bowl and stir in 1 teaspoon kosher salt. Taste and adjust salt or nut ratio as desired.

Prepare crème fraîche garnish

In a small bowl, stir 1 cup crème fraîche with 1 teaspoon lemon zest and 1 teaspoon olive oil. Fold in 1 tablespoon of chopped cilantro and season to taste with a pinch of salt and pepper. Keep chilled until ready to serve.

Arrange the warm glazed carrots on a serving platter. Dollop or pipe small teaspoons of the lemony crème fraîche along the carrots.

Sprinkle a generous layer of the dukkah over the carrots, concentrating on the tops so each bite has nutty crunch. Scatter remaining chopped cilantro leaves over the dish for freshness.

Finish with an extra drizzle of good olive oil (about 1 teaspoon) and a few extra cracks of black pepper. Serve immediately so the carrots are warm and the dukkah stays crunchy.