Sunday, December 28, 2014

Maple-Roasted Carrots


I love carrots.   I have loved them since I was a little girl and my uncle promised me that my eyes would turn blue if I ate my carrots.  I have been waiting a good long time to have blue eyes.  It has yet to happen....but my love of carrots grew.  That said, it only seemed logical that I share my love with you.

I was searching for an easy side dish and saw a picture of the cutest little baby carrots....I loved the adorable little guys with the bit of top attached....they had been glazed and roasted...I was sold...  Sadly, there were no baby carrots to be found...but I did find some red, purple, yellow, orange and white carrots that would work just fine.

These sweet, tender carrots were glazed with maple syrup, olive oil and a bit of bourbon (which is optional) and sprinkled with cayenne and sea salt....they were so tasty that I know I could have made a whole meal of them.  This will definitely be a recipe that I will continue to make....the problem I had was that I didn't anticipate how popular they would be and should have roasted more!

Maple-Roasted Carrots
adapted from Fine Cooking, Issue 119

3 lbs. baby carrots, with green tops, peeled and trimmed or a variety of carrots cut into two-inch logs, split in half
1/3  cup pure maple syrup
1/4 cup extra virgin olive oil
3 Tbs. good quality bourbon, I used Maker's Mark (optional)
1/8 tsp cayenne
Sea salt
Chopped parsley for garnish

Preheat oven:  425° F. Position the rack in the upper third of the oven.

Spread the carrots in a single  layer of a baking sheet.  Combine the maple syrup, oil, and bourbon (if desired) in a measuring cup.

Drizzle the syrup mixture over the carrots and sprinkle with the cayenne and 2 tsp salt.  Toss the carrots to coat them evenly.

Roast the carrots, undisturbed, for 15 minutes.  Toss and continue to roast until fork-tender, about 20 minutes.  Transfer to a platter and serve.  (Times will vary dependent upon the diameter of the carrots.)

The carrots can be made an hour ahead and kept at room temperature on the baking sheet.  Reheat them in the oven or serve at room temperature.

Serve the carrots sprinkled with chopped parsley.

PRINTABLE RECIPE



I am not certain if a person can eat too many carrots....I do believe I am getting close..
I know you won't be able to eat just one helping...and if you don't already have blue eyes...keep looking in the mirror to see what happens.

4 comments:

  1. Hmm, thinks looks great - my recipe excludes the bourbon but includes very finely grated garlic - also very good.

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  2. These sound delicious Kathy as we like sweetened carrots

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  3. Kate, My wife loves roasted carrots and she'll definitely pick up on this version! They look great... Take Care, Big Daddy Dave

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  4. Yum, it seems to me that maple and carrots are a match made in heaven!

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