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!
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.
I only boil these for a couple of minutes; you don't want them fully cooked when you par-boil. You want them partially cooked so that you can finish them off by roasting them. If you don't par cook the carrots, they will cook faster on the outside than the inside when they are in the oven.
Roasting really brings out carrots' best qualities. To make them, just toss carrots with olive oil, salt, and pepper. Bake until they're golden on the edges and tender throughout.
Place them in a steamer, sprinkle with a little salt and steam for about 7 minutes, or until tender when pierced with a skewer but still retaining some firmness and bite. Serve plain, or I like them tossed in butter mixed with some chopped fresh tarragon leaves.
Tasters unanimously preferred the peel-free carrots in the glazed and roasted samples. In both cases, the skins on the unpeeled carrots became wrinkled, tough, and gritty. Their flavor was “again earthier, but not in a good way” and they weren't particularly appealing looking.
Slice or keep them whole if baby sized and toss with salt and pepper as your most basic preparation, or optionally add garlic, dill or honey to change it up. Roast on a baking sheet at 400 degrees until tender. So, so, so sweet!
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.
Editor: Coating vegetables in oil does a few things. For one, it helps prevent vegetables from sticking to the baking sheet or roasting pan. (But since you're using a Silpat, it looks like that isn't an issue here.) Roasting vegetables with oil also encourages extra browning and creates a richer, more toasty flavor.
As they cook, vegetables give off moisture, and when arranged too close together it results in a soggy outcome. Follow this tip: To achieve beautiful browning and crisp, roasted perfection, vegetables need some breathing room. Arrange vegetables in a single layer and don't overcrowd the pan.
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.
“Although the glycemic index of cooked carrots is higher than some other vegetables, the amount of carbohydrates is low and the veggie's overall health benefits definitely outweigh any concerns about their carbs,” she says. Carrots supply about 5 grams of fiber per cup—or about 18 percent of the daily need.
Carrots are a safe and healthy treat for both puppies and adult dogs, as long as they are cut up into ¼-inch thick slices. And as with any treat, moderation is key. Carrots promote eye health in dogs and humans, and the crunchiness is great for satisfying a dog's primal urge to chew.
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.
It works best if you add the carrots along with the food you're frying. Otherwise, the carrots might shrivel up and burn before whatever you're frying is finished. You might have to switch out the carrots in between batches of food—again, to avoid burning the carrots and thus defeating the purpose of the tip.
It depends what you are doing with them. If serving as a vegetable side dish, I suggest you steam them lightly (just a Blanche) and then saute them in butter with fresh thyme salt and pepper. I think the only time I boil carrots is for a stick or when simmering in a stew or something.
Although raw carrot slices go well with a dip, cooked carrots are softer and easier to chew. But that's not the only benefit of heating the vegetable. Carrots provide more antioxidants when boiled or steamed than when eaten raw, according to a January 2008 report in the Journal of Agricultural and Food Chemistry.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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