Maple glazed roasted carrots are the perfect fall side dish - a new Thanksgiving staple!
A long time ago I used to be a nanny, and the kids I nannied for were the most well-fed children in Reno. They ate directly out of Gwenyth Paltro's cookbooks and turned their nose up to Nestlé products because "it's not even real chocolate". They are great kids, and I still keep in touch with them, I can't believe how quickly they have grown up!
This recipe comes from my days of nanny-ing for them. It is adapted from one of Gwyneth's recipes - I go off memory now, and have tweaked it over the years. It is one of those staple recipes that I seem to make almost every week. It's also very adaptable and goes great with any root vegetable. They are sweet and tangy and a little salty, and oh so delicious.
Maple Glazed Roasted Carrots
- 1 bundle heirloom carrots - regular carrots will suffice, but rainbow carrots are so much better.
- 1/2 cup olive oil
- 2 tsp. Dijon mustard
- Splash apple cider vinegar
- 3 tablespoons pure maple syrup
- 4 cloves garlic, minced
- Fresh herbs such as rosemary, thyme, or sage
- Maldon's salt
Step 1: Trim the tips off of the carrots and slice lengthwise into halves.
Step 2: In a small dish, whisk together oil, mustard, vinegar, garlic, and syrup.
Step 3: Place carrots on a cookie sheet and drizzle the mixture over them. Toss to coat each carrot evenly.
Step 4: Top with fresh herbs and bake for 20-30 minutes at 420 degrees. Check them intermittently - you want them to be roasted, but not burnt!
Step 5: Pull them out of the oven and sprinkle with Maldon's salt. Trust me, Maldon's matters.