MAPLE GLAZED ROASTED CARROTS
Make and share this Maple Glazed Roasted Carrots recipe from Food.com.
Provided by IHeartDogs
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 475 degrees.
- In shallow baking dish, toss carrots with oil and salt to coat.
- Roast in oven for 10 minutes.
- Heat butter in small saucepan until golden brown (dont burn!), remove from heat and add maple syrup.
- Drizzle over carrots and shake pan to coat.
- Return to oven and continue to roast for another 8 minutes, or until brown and tender.
- Serve immediately.
ORANGE-MAPLE ROASTED CARROTS AND FENNEL
Roasting carrots and fennel brings out their natural sweetness; tossing them with maple and orange zest takes them to a whole other level! This simple recipe pairs well with roasted pork or grilled fish.
Provided by France C
Categories Side Dish Vegetables Carrots
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Cut carrots on the diagonal into 1/4 inch slices. Place in the center of the baking sheet. Trim the bottom off the fennel and cut off any green parts and fronds from the top. Cut fennel bulb in half, then cut each half into into 1/4-inch thick slices. Place on the baking sheet with the carrots. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil and toss vegetables to coat evenly. Spread in a single layer on baking sheet.
- Roast in the preheated oven until soft, turning vegetables halfway through, about 20 minutes. During the last 5 minutes, drizzle vegetables with maple syrup and sprinkle with orange zest. Toss gently to combine, and return to the oven. Serve immediately. Garnish with additional orange zest, if desired.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 13.7 g, Fat 7 g, Fiber 3.6 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 363.9 mg, Sugar 6 g
SUNNY'S EASY MAPLE AND LEMON PAN-ROASTED CARROTS
Provided by Sunny Anderson
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the glaze: In a medium bowl, whisk the maple syrup, butter, lemon zest and juice, chile flakes and a pinch of kosher salt.
- For the carrots: In a large saute pan on medium to medium-high heat, add the olive oil and when it begins to swirl, add the carrots cut-side down and season with kosher salt and pepper. Cook to sear and caramelize, 5 to 10 minutes, then flip. On the flip, add the glaze and allow it to bubble and reduce, about 2 minutes. Pour everything onto a serving platter. Top with a sprinkle of flakey salt and chopped parsley or carrot greens.
MAPLE-ROASTED CARROTS WITH CARROT-TOP PESTO
Maple-roasted carrots are drizzled with a pesto made from carrot top greens, parsley, and almonds, resulting in a standout side dish that's vegetarian to boot.
Provided by Juliana Hale
Categories Side Dish Vegetables Carrots
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Scrub carrots very well and trim, leaving an inch of the green tops attached and reserving greens. Halve any large carrots lengthwise. Arrange in a shallow, foil-lined roasting pan. Toss with 2 tablespoons olive oil and 1/4 cup maple syrup. Season with 1/2 teaspoon each salt and pepper.
- Roast in the preheated oven until tender, stirring once or twice, about 40 minutes.
- Meanwhile, wash and trim 1 1/2 cups of reserved carrot greens. Bring water to a boil in a large saucepan. Add greens; cook until just wilted, about 30 seconds. Drain and immediately plunge into a bowl of ice water. Remove and blot dry on paper towels.
- Combine carrot greens, parsley, Parmesan cheese, almonds, lemon zest, garlic, and remaining 1 teaspoon maple syrup in a food processor. Pulse to chop. With machine running, drizzle in olive oil until well combined. Season pesto with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Drizzle roasted carrots with a little pesto and serve remaining pesto on the side.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 12.8 g, Cholesterol 2 mg, Fat 15.6 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 249.8 mg, Sugar 7.9 g
HARISSA-AND-MAPLE-ROASTED CARROTS
A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.
Categories Side Thanksgiving Kid-Friendly Carrot Fall Winter Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
- Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35-40 minutes.
- Do ahead: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.
ROASTED MAPLE-GLAZED BABY CARROTS WITH DRIED GRAPES
Provided by Amanda Hesser
Categories side dish
Time 2h20m
Yield 6 - 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 250 degrees. Put grapes in a bowl and spray lightly with vegetable oil. Toss to coat. Turn grapes into a 12-inch non-stick ovenproof skillet. Dry in oven, tossing grapes every 20 minutes or so, until skin shrivels and grapes are tawny and lightly caramelized, 2 to 2 1/2 hours. Remove from oven and set aside. (Grapes can be made a day ahead and refrigerated.)
- Place carrots on paper towel-lined pan to dry. Increase oven temperature to 500 degrees. Place broiler pan or heavy roasting pan in oven. In small saucepan over low heat, melt butter and cook until golden brown. Add sage leaves, maple syrup and dried grapes. Swirl to combine and turn off heat, but leave on burner to keep warm.
- Place carrots, olive oil and salt in a bowl and toss, rubbing oil and salt into carrots. Turn carrots onto hot pan in oven in a single layer. Roast, shaking pan occasionally, until carrots have begun to color and are almost tender, about 10 minutes.
- Pour grape mixture over carrots and toss with heat-proof spatula to coat. Roast until glaze begins to set and carrots are tender and spotty-brown, about 5 minutes more. Remove carrots from oven and sprinkle with lemon peel and pepper. Transfer to warm bowl and serve immediately.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 381 milligrams, Sugar 15 grams, TransFat 0 grams
MAPLE-THYME ROASTED CARROTS
To ensure evenly roasted vegetables, preheat your pan before placing the ingredients on it.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Mix olive oil, maple syrup, thyme, and salt together in a small bowl, then toss the carrots in the mixture. Place carrots on a small baking sheet and roast in oven for 20 minutes.
BUTTER-MAPLE ROASTED CARROTS WITH GARDEN THYME
I have not made this recipe yet, but my sister told me these were the best carrots she's ever had, so I figured they were well worth a try...from the October 2007 Yoga Journal.
Provided by cookCol
Categories Vegetable
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter, water, salt, pepper, garlic, cayenne, brown sugar and maple syrup together in a small pan.
- Place carrots and thyme in a greased baking dish.
- Evenly coat carrots with the maple mixture.
- Cover with foil and bake at 350 for 1 hour 15 minute.
- Remove foil and bake for another 25 minutes, until slightly browned and carmelized.
MAPLE ROASTED SWEET POTATOES & CARROTS
Freshly chopped rosemary and maple syrup give these crowd-pleasing roasted sweet potatoes and carrots their rich, complex flavor.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 10 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Add MIRACLE WHIP to combined vegetables in large bowl; mix lightly. Spread onto rimmed baking sheet sprayed with cooking spray.
- Bake 30 min., stirring after 15 min. Meanwhile, mix vinaigrette, syrup and rosemary until blended.
- Drizzle dressing mixture over vegetables; stir to evenly coat. Bake 25 to 30 min. or until vegetables are tender, stirring after 15 min.
- Spoon vegetable mixture into large bowl. Add cranberries; mix lightly. Sprinkle with nuts.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g
EASY, MAPLE ROASTED CARROTS WITH OLIVES + ALMONDS + MINT RECIPE BY TASTY
Here's what you need: carrot, olive oil, maple syrup, Castelvetrano olives, lemon zest, almond, fresh mint, salt, pepper, balsamic vinegar
Provided by The Virtual Caterer
Yield 2 servings
Number Of Ingredients 10
Steps:
- To make the glaze: Cook the balsamic vinegar in a small saucepan over medium heat for 10 - 15 minutes or until reduced by half and slightly thick.
- For the carrots: Preheat the oven to 400°F.
- Wash, dry and peel carrots(if not using rainbow carrots). Cut carrots in half lengthwise so that the carrots are about ½ inch thick across. If using larger carrots, you may need to cut carrots in half again (to make quarters). Toss them in olive oil, salt and pepper and arrange in a single layer on a baking sheet.
- Drizzle carrots with maple syrup and cook in the oven. After 10 minutes, flip carrots and cook for another 5 minutes or until a deep golden brown.
- For the topping: In a small oven-proof dish, bake almonds in the oven alongside the carrots for 5-10 minutes. Checking every 3 minutes until golden brown. Once light brown, remove from the oven and set aside.
- Pit and chop olives, place in a small bowl. Stir in lemon zest and olive oil. Set aside.
- Chop mint and set aside.
- To assemble: Arrange carrots on a serving dish, top with chopped olives, almonds, mint and finish with a drizzle of balsamic glaze.
- Serve warm and enjoy.
Nutrition Facts : Calories 300 calories, Carbohydrate 40 grams, Fat 13 grams, Fiber 8 grams, Protein 3 grams, Sugar 26 grams
MAPLE ROASTED CARROTS
This is my family's favorite way to eat cooked carrots. Cook time depends greatly on the thickness of the carrot pieces. Definitely increase the amount of maple syrup if you like your carrots sweet--I always do.
Provided by helowy
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F.
- Combine ingredients in a ziplock bag and shake well to combine.
- Spray a baking pan with non stick spray and add carrots in a single layer.
- Roast carrots in the preheated oven, stirring every ten minutes until desired softness is reached.
Nutrition Facts : Calories 96.8, Fat 3.7, SaturatedFat 0.3, Sodium 89.4, Carbohydrate 16.1, Fiber 2, Sugar 11.3, Protein 0.7
MAPLE PAN ROASTED BABY CARROTS
Steps:
- Heat oven to 400 degrees. In a large 12 inch, ovenproof skillet or saute pan, heat the oil over high heat until hot (not smoking but should crackle when adding carrots). Add carrots and cook, stirring frequently until they blister and turn golden brown in spots, 1-2 minutes. Add the maple syrup, salt, peper and toss well to coat the carrots. Remove from heat. Spread carrots evenly in skillet and transfer it to hot oven. Roast until carrots are tender, brown in spots and just a little shriveled, 12-15 minutes. Season to taste with salt and pepper before serving.
MAPLE ROASTED CARROTS WITH SAGE BROWN BUTTER, GOAT CHEESE AND PINE NUTS
Categories Side Bake Roast Thanksgiving Quick & Easy Carrot Healthy
Yield 6-8 people
Number Of Ingredients 8
Steps:
- Preheat oven to 425. In a large bowl toss the carrots with the maple syrup and drizzle of olive oil, salt and pepper. Spread out evenly onto a foil-lined sheet tray. Bake for 15-20 minutes total, checking after 8-10 minutes, and flipping once carrots have browned on one side. After flipping bake for another 5-10 minutes. Sage Brown Butter To brown butter, first cut the butter into tablespoon sized chunks. Over medium heat, melt the butter in a small heavy-bottomed pot. Once the butter melts let it continue to cook, watching carefully. The butter will begin to turn brown and develop a nutty smell. Be careful not to let it burn as it goes from brown to burnt quickly. Remove from heat. Stir in the chopped sage leaves. Let the brown butter cool slightly and then toss the carrots with the brown butter and pine nuts. Add crumbled goat cheese. Enjoy!
MAPLE GLAZED BACON WRAPPED ROASTED CARROTS RECIPE
A recipe for Maple Glazed Bacon Wrapped Roasted Carrots : Crispy and salty bacon wrapped roasted carrots glazed in sweet maple syrup that are the perfect side dish for any meal!
Provided by @MakeItYours
Number Of Ingredients 3
Steps:
- Wrap the carrots in the bacon.
- Arrange on a wire rack on a baking sheet and roast in a preheated 400F/200C oven until the bacon is crispy and the carrots are tender, about 20-30 minutes, glazing with the maple syrup half way through. OR Roast/fry the bacon wrapped carrots in a skillet over medium heat until the bacon is crispy and the carrots are tender, about 20-30 minutes, glazing with the maple syrup half way through.
HONEY MAPLE ROASTED CARROTS RECIPE - (4.4/5)
Provided by PineyCook
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, whisk together olive oil, honey, maple syrup, garlic and onion powder, thyme and oregano. Season with salt and pepper, to taste. Place carrots in a single layer onto the prepared baking sheet. Add olive oil mixture and gently toss to combine. Place into oven and bake for 15-18 minutes, or until tender, stirring occasionally. Serve immediately, garnished with parsley, if desired.
ROASTED MAPLE-GINGER CARROTS
I hate cooked carrots. This is the only way I'll eat them and I LOVE it! Great served with my seared salmon with pan sauce. Great for thanksgiving too.
Provided by Suzy_Q
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Put the butter in a small roasting pan and melt in the preheating oven.
- Wash carrots. Halve them (lengthwise and widthwise) and quarter.
- Remove pan with butter from the oven. Add carrots and all other ingredients.
- Mix well.
- Cook for about 40 minutes.
Nutrition Facts : Calories 167, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 436.7, Carbohydrate 15.8, Fiber 2.6, Sugar 10.1, Protein 1
SUNNY'S EASY MAPLE AND LEMON PAN-ROASTED CARROTS
How to make Sunny's Easy Maple and Lemon Pan-Roasted Carrots
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- For the glaze: In a medium bowl, whisk the maple syrup, butter, lemon zest and juice, chile flakes and a pinch of kosher salt.
- For the carrots: In a large saute pan on medium to medium-high heat, add the olive oil and when it begins to swirl, add the carrots cut-side down and season with kosher salt and pepper. Cook to sear and caramelize, 5 to 10 minutes, then flip. On the flip, add the glaze and allow it to bubble and reduce, about 2 minutes. Pour everything onto a serving platter. Top with a sprinkle of flakey salt and chopped parsley or carrot greens.
- Sunny's recipe from The Kitchen Season 19 Episode 7
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