Maple Glazed Roasted Heriloom Carrots
Maple glazed roasted heirloom 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 very well-fed children. I enjoyed cooking for them and learned a lot of wonderful recipes throughout the years! Their mom had a variety of great cookbooks – one of my favorites was Gwenyth Paltro’s as well as some of the Williams-Sonoma’s cookbooks.
This maple glazed roasted carrot 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.
I love using heirloom carrots whenever I can find them, I think their flavor is so much richer than traditional carrots. I love the color they bring too! Purple carrots are so beautiful when cut in half, look at that yellow & purple beauty!
What are heirloom carrots?
Heirloom carrots come from heritage or heirloom seeds that have been passed down for many generations. There are many different varieties of heirloom carrots with different flavors and colors. Heirloom seeds can be beneficial for a variety of growing climates!
Should I peel heirloom carrots?
I never find peeling carrots to be necessary. I love the organic and rustic nature of the exterior of a carrot. Scrub well and skip the extra work of peeling!
Where can I find heirloom carrots?
I typically find heirloom carrots at Whole Foods! A farmer’s market or other organic grocer will probably have these root vegetables (especially during the fall months). If you can’t find heirloom carrots, you can always grow your own, or simply use regular ol’ orange carrots!
- 1 bundle (about 8 carrots) heirloom carrots
- 1/2 cup olive oil
- 2 tsp. dijon mustard
- splash apple cider vinegar
- 3 tablespoons pure maple syrup
- 4 cloves garlic
- a few sprigs fresh herbs such as rosemary, thyme, or sage
- pinch Maldon’s salt
• Trim the tips off of the carrots and slice lengthwise into halves.• In a small dish, whisk together oil, mustard, vinegar, garlic, and syrup.• Place carrots on a cookie sheet and drizzle the mixture over them. Toss to coat each carrot evenly. Note: You may find that you don’t need all of the oil mixture to evenly coat the carrots, start by drizzling half of the oil mixture, and if needed, add more! • 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!• Pull them out of the oven and sprinkle with Maldon’s salt. You can find Maldon’s at Whole Foods, it is a wonderful finishing salt!