Tuesday, January 21, 2014

Maple Roasted Baby Carrots

Move over unhealthy french fries and make some room for a new competitor in house.  French fries carrots.  These are so much better and they become super sweet and tender in the oven.

Maple-Glazed Roasted Carrots
(Makes 3-4 servings, recipe adapted slightly from Fine Cooking magazine.)

1 lb carrots, peeled baby carrots (organic carrots are sweetest for this recipe)  I have even used the bagged baby carrots and they are good too but these ones were straight from the farmers market.
1 T olive oil
1 T maple syrup, (or sugar-free maple syrup, or maple agave nectar)
salt and fresh-ground black pepper to taste


Preheat oven to 400F/200C and choose an oven-proof frying pan that's large enough to hold all the carrots in a single layer.
Peel carrots, then cut off the thinner tips and cut the thicker ends in half lengthwise.
Add olive oil to the frying pan and heat to medium hot (the oil should look shimmery, but not be smoking when you add the carrots.) Add the carrots (you should hear a slight sizzling sound.) Saute carrots 3-4 minutes, or until the surface looks slightly blistered and starting to color.

Turn down heat to low and add maple syrup, sugar-free maple syrup, or maple agave nectar, and stir to coat carrots. Season well with salt and fresh-ground black pepper.

Put frying pan into the hot oven and roast carrots for 10-15 minutes, or until they are done to your liking and slightly browned. (I stirred after 10 minutes and roasted them for 14 minutes.) Serve hot or cold!

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