Ingredients
- 900 g carrots, peeled and halved lengthwise
- 75 ml Québec maple syrup
- 45 g butter, melted
- 60 ml vegetable stock
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped parsley
Method
- Heat the oven to 190 °C and line a roasting pan.
- Toss the carrots with butter, salt, and pepper; roast for 25 minutes.
- Whisk the maple syrup with the stock, pour it over the carrots, and turn them well.
- Roast for 10–15 minutes more, basting once, until tender and glossy; finish with parsley.
Conversion and rationale
Original sweetener (classic version): 100 g brown sugar
Conversion used: Replace 100 g brown sugar with 75 ml maple syrup; reduce the classic 120 ml liquid to 60 ml; roast at 190 °C, 15 °C below the usual 205 °C to prevent scorching.
Why Quebec maple syrup: Maple gives the familiar glazed-carrot sweetness a woodsy depth and a clean Québec identity. Its liquid form creates a naturally shiny coating with less refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →