Thursday, April 15, 2010

Recipe for Maple-Glazed Roasted Carrots

Maple-Glazed Roasted CarrotsOn Tuesday when we were walking in the park near my house, I described this recipe to my friend Bonnie and told her how much I loved it when I'd made it over the weekend. On Wednesday, Bonnie made the recipe and left a message on Facebook telling me how much she and her husband liked it too. I think it's pretty fun that Bonnie wasn't that into cooking before they started eating the South Beach Diet way, and now she's making the recipes before I even post them on the blog! This may possibly become your new favorite way to cook carrots, because the maple glaze brings out the sweetness of the carrots in a most wonderful way. I found the idea in Fine Cooking magazine, which has long been one of my favorite sources for good recipes, and these maple-glazed roasted carrots are definitely another winner from Fine Cooking.

If you can afford it, I'd use organic carrots for a recipe like this, because the organic carrots are so sweet and delicious. This is best with whole carrots and not the "baby" carrots that are really just big carrots that are filed down to a small size.

You can use maple syrup or sugar-free maple syrup like Bonnie did, but I used maple agave nectar to glaze the carrots. (Agave nectar can vary widely in quality and how it's produced, but here is why I'm not concerned about my brand of agave nectar. Full disclosure: Madhava Agave Nectar sent me the maple agave I used in the recipe as a sample.)

After you peel the carrots, cut off the thinner tips and cut the thicker pieces in half lengthwise.

Then cut all carrots on the diagonal in pieces that are the same size and thickness. (Next time I might cut them a little bigger for a bit of crispness in the carrots when they're cooked.)

Heat olive oil in an oven-proof frying pan, then saute the carrots for 3-4 minutes, until they're just starting to blister and slightly color.

When carrots are slightly browned, turn down heat, stir in 1 T maple syrup, sugar-free maple syrup, or maple agave nectar, stir to coat carrots and season generously with salt and fresh ground black pepper.

Roast the carrots 10-15 minutes in a 400F/200C oven, until they are cooked through and browned a bit more. (I stirred after 10 minutes and roasted them about 14 minutes.) Serve hot.

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

Ingredients:
1 lb carrots, peeled and cut on the diagonal into same size pieces (organic carrots are sweetest for this recipe)
1 T olive oil
1 T maple syrup, sugar-free maple syrup, or maple agave nectar
salt and fresh-ground black pepper to taste

Instructions:
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. Cut carrot pieces on the diagonal, making them close to the same size and shape.

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.

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South Beach Suggestions:
Carrots are phase 2 or 3 for the South Beach Diet, and sugar-free maple syrup or or maple agave nectar is definitely the most South Beach friendly choice, but if you don't have either of those, I wouldn't worry about using one tablespoon of regular maple syrup in this recipe. The amount of maple per serving is very low, even if you use the full-sugar variety.

More Roasted Carrots to Drool Over:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Easy Roasted Carrots with Agave-Balsamic Glaze from Kalyn's Kitchen
Roasted Carrots and Mushrooms with Thyme from Kalyn's Kitchen
Roasted Carrots and Turnips with Balsamic and Herbs from Kalyn's Kitchen
Wrinkled Roasted Carrots from Modern Beet
Oven-Roasted Multicolored Carrots from Cook (almost) Anything At Least Once
Carrot Chips from Talk of Tomatoes
Pan-Roasted Carrots with Crispy Sage from Words to Eat By

(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

26 comments:

Maria said...

I love the bright orange color of the carrots. The glaze makes these extra special. I will use agave too.

Sarah Caron said...

YUM! Those look so tasty. I love maple on carrots. Also good? Roasting them with some thyme. Mmm!

Bonnie Welch said...

I'm amazed that I could remember what you told me about how to make these when we were walking and I had nothing to write on. As I read this recipe the only thing I did differently is use 2 T. sugar-free maple syrup (I couldn't remember what you'd told me.) Anyway, I'm so glad to have this; it will definitely be in my repertoire from now on.

Katie said...

This sounds perfect. I eat tons of raw carrots, but when I do cook them on occasion I am always surprised how tasty they are. I think I'll have to make a batch with agave nectar and one with maple syrup to try both ways!

Winnie said...

Yum! I made maple roasted veggies with a hint of cardamom for Thanksgiving and it was fantastic. These look delicious!

Shamrocks and Shenanigans said...

I have to try this. Cooked carrots are not my kids favorite.

MaryMoh said...

This looks very delicious and healthy. I love the sweet taste. I would love to try this. Thanks for sharing.

Cookin' Canuck said...

Kalyn, it looks as though you have an official taste-tester in Bonnie. It's always nice to get a second opinion on your dishes. The color makes carrots incredibly enticing!

Lydia (The Perfect Pantry) said...

I've seen the maple agave at my local discount store (which is the only place around that carries the regular agave nectar, too), but I haven't tried it yet. Of course my Canadian husband makes sure we have real maple syrup on hand all the time! I'm sure he's going to love these carrots.

Debbi Smith said...

I love glazed carrots! Great recipe and great pictures!

Joanne said...

I have to vouch for this recipe. Maple-glazed roasted carrots are what made me fall in LOVE with roasted carrots. They are amazing!

Elle said...

Looks soooo good. Anyone know if it would retain its nutrients (raw vs roasted carrots?) I'm wondering if this would be a good way to get my brother to eat vegetables.

Lauren said...

I've recently discovered how sensational roasted carrots are. I can't wait to try out this recipe... I like that it doesn't call for a ton of added sweetener!

tigerfish said...

I do not often see carrots in such goodness. This is one of the rare few :D

Laura said...

This was great. I didn't bother with sauteeing--I just put it in a super hot oven.

Kalyn said...

Laura, good to know that it will work that way as well, thanks.

Alex said...

I used to have the most wonderful recipe for South Beach Diet (phase one friendly) stuffed peppers. The page that I found it one used to be bookmarked, but my computer crashed and I can't find it at all now. I remember when I had originally found it, I had searched on google "South Beach Diet Phase one recipes" and the page that listed the peppers was near the top.

Kalyn said...

Alex, I do have this recipe for Phase One Stuffed Peppers, but I don't know if that's the one you're looking for. (I found that by entering "phase one stuffed peppers" into the search box on the blog.)

Kevin said...

Maple glazed is certainly the way to enjoy carrots!

kitchenguy said...

The carrot dish looks stunning. A must try for me. Thanks!

kitchen guy said...

Well it took me 6 months to get around to it but I finally cooked it last night. It sure lived up to my expectations. Cheers! :)

Kalyn said...

So glad you liked it. I was thinking of this recipe just yesterday because I tried a similar recipe with more spiciness (coming soon!)

Rhonda D. said...

Love this! I just used maple syrup and tossed some fresh chopped parsley on top. Yum,thanks for sharing!

Kalyn said...

Rhonda, glad you liked it!

M.D. Johns said...

We are definitely on the same wavelength! I featured a similar recipe a few months back and loved it!

Kalyn Denny said...

Mimi, such a great combination of flavors!

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