Fall is the perfect time for root vegetables flavored with natural sweeteners and this roastedmaple glazed carrots recipe is so incredibly simple! Roasting carrots in the oven is a simple way to cook them and fresh herbs and maple syrup are the perfect way to season them!
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Fresh Carrots and Maple Go Together!
I grew up in New England and developed a love of maple syrup at a very early age. Since my northern family knows how much I love this delicious sweetener, they sent me a TON for Christmas! YAY!
Not only did I make this delicious maple glazed carrots recipe but I have enough maple syrup to use every day for the next 6 months. Probably more! If you love maple as much as I do, check out my recipe for maple walnut truffles. Not as healthy as carrots but pretty darn delicious!
How to MakeMaple GlazedRoastedCarrots
I chose to use organic baby carrots for this recipe, mainly because I am lazy and hate peeling carrots. You can save some money by purchasing whole carrots, then peeling and chopping into large chunks. Try to make them all around the same size. If you don’t, they won’t all be done at the same time.
If you buy carrots with the greens still on top, check out my carrot top pesto recipe. It is a great way to eliminate food waste!
I added fresh thyme to these after they came out of the oven. Learn how to grow fresh thyme and you will come to love how nice it is to have on hand!
As for the sweetener for this maple glazed carrots recipe, you could use honey if you wanted, although I think the flavor of maple really shines here. Make sure to put down foil or a silicone baking mat over your cookie sheet. Otherwise you will have a bit of a mess on your hands!
And I mentioned this in the recipe but make sure you pat dry the carrots on a clean towel! The maple syrup sticks better that way! And if you are looking for more creative ways to use up some maple syrup, try my maple overnight oatmeal for breakfast.
You may also like:
> The Effect of Climate Change on Maple Syrup
>Maple Sugar: From Sap To Syrup(a book review)
>Healthy Homemade Peanut Butter Fudge Recipe sweetened with maple syrup
Oven roasted carrots are a simple and healthy side dish to any meal. Real maple syrup and fresh thyme are a great way to flavor fresh carrots before roasting them in the oven . If you are looking for spring carrot recipes, this one will be a hit!
Yield: 4 servings
Oven Roasted Maple Glazed Carrots Recipe
This oven roasted maple glazed carrot recipe is the perfect side dish! Slightly sweet, it is a healthy carrot recipe everyone will enjoy!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Ingredients
1 pound carrots, peeled and chopped into chunks (or use baby carrots)
2 TBSP maple syrup
1 teaspoon nutmeg
1 to 2 TBSP Olive Oil
Fresh thyme (optional)
Salt & Pepper
Instructions
Preheat the oven to 400 degrees F
Pat dry the carrots you will be roasting
In a small bowl, add carrots, maple syrup, nutmeg and a pinch of salt & pepper to taste. Mix gently.
Drizzle with 1 to 2 TBSP Olive oil and toss to coat
Spread carrots out on a sheet pan.
Roast for 15 minutes or until carrots become tender and start to caramelize.
Remove from oven and let cool slightly. Sprinkle with fresh thyme and enjoy!
Nutrition Information:
Serving Size:
1/2 cup Amount Per Serving:Calories: 541Total Fat: 28gSaturated Fat: 4gSodium: 352mgCarbohydrates: 71gSugar: 51gProtein: 5g
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Diane Hoffmaster
Diane is a professional blogger and nationally certified pharmacy technician atGood Pill Pharmacy. She earned her BS in Microbiology at theUniversity of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.
Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.
Parboiling skin-on carrots and parsnips lets you soften them without them losing too much moisture. Follow up by browning in a 375°F (190°C) oven for about 40 minutes.
The same method as above but replacing honey with maple syrup. A sprinkling of chilli flakes, some quartered oranges and a knob of butter will also work wonders here. Just make sure you keep an eye on them towards the end of cooking as the maple syrup can catch and darken quite quickly.
Roasted carrots have the best texture, and the flavor is amazing. Roasting draws out the natural sweetness and you get a nice caramelized flavor. They're so much better than boiled carrots! Roasting is also easy; it's hard to overcook a roasted vegetable: if it gets too done, it's clearly burned.
Or, to bring out their fresh, woody flavor, add some anise. If you're roasting your carrots, toss them in olive oil first. This will help keep the moisture in them. To bring out the sweetness in your carrots, season them with orange or lemon juice or a little brown sugar and butter.
You don't want to soak them, you want to cook them. The prep and method of cooking will determine how long it will take to soften the carrots. Quickest: slice and boil in salted water; done in a few minutes. Best tasting: clean carrots, toss in oil and a little bit of salt.
But skimp on that oil and those vegetables will be too dry. Luckily, it's easy to find Goldilocks' just right amount. The solution: Before hitting the sheet pan, place the vegetables in a large bowl and add a tablespoon of oil.
There is, however, a trick to getting roasted carrots right. Undercook them, and the texture is tough and dense. Overcook them, and they're dry and wrinkled. The secret is to soften the carrots slightly by boiling them briefly before roasting.
Plus, Balla reminds us, when oil permeates a vegetable's cells, it transforms every nook into sweet, crisp, caramelized deliciousness. So, no. Balla is not against roasting vegetables in oil.
Since it has a lack of moisture, roasting it will just burn the item before the inside can cook. This is the same for things like broccoli – the top part burns before the stem can cook. So it requires some trapped water (steam) to solve this issue! Follow the recipe below for perfect carrots!
In his newest cookbook, Milk Street: The New Home Cooking, the former America's Test Kitchen host explains that shredding root vegetables like carrots, turnips, or yams makes them taste both sweeter and fresher. The more cells you rupture, the better the taste.
Have you ever wondered why roasting makes vegetables taste sweeter? It's all about the caramelization process. Raw vegetables can taste bitter, especially to people who may not be sold on eating them, such as kids or grown-up kids. Roasting vegetables mellows the flavor.
Method. Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good lug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves. Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender.
Carrots can be cooked using several methods. Some common methods are steaming, boiling, braising, roasting, sautéing, stir frying, and microwaving. Carrots should be cooked only until they are tender-crisp to ensure maximum flavor. Overcooking may also destroy some of the nutrients contained in carrots.
A recipe FB group all swears by adding a chunk of peeled raw carrot to the pot when frying things like shnitzel to keep the oil clean and stop crumbs etc from turning it black.
Place the carrots in a large, wide pan and just cover with cold water. Add a good pinch of sea salt and a pinch of black pepper, the clementine juice (you can use oranges instead, if you prefer), vinegar and butter. Bring to the boil and cook for 20 minutes, or until nearly all the liquid has evaporated.
Steaming carrots is also a low-fat cooking method, as no additional oil is required to transform the carrot into a softened bite. Like boiled carrots, steamed carrots are just a little boring. They have a livelier color and more of a tender-crisp bite, but they need to be spruced up to make them enjoyable.
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Introduction: My name is Virgilio Hermann JD, I am a fine, gifted, beautiful, encouraging, kind, talented, zealous person who loves writing and wants to share my knowledge and understanding with you.
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