When it comes to Sunday dinners, there’s something magical about a dish that brings the whole family to the table with smiles and satisfied sighs. That’s exactly what these maple-glazed carrots do for us. I vividly remember the first time I made them; my husband was carving the roast, the kids were setting the table, and the kitchen was filled with the comforting scent of maple syrup and roasted veggies. We sat down, and as soon as those carrots touched our plates, the room filled with exclamations of love and praise. It’s not just the sweet and tangy glaze that makes these carrots a hit; it’s the warmth they bring to the meal, making everyone feel cozy and cherished.
Each bite carries the sweetness of maple syrup, harmonizing with the citrusy zest of oranges and the subtle herbal notes of tarragon. It’s the kind of recipe that turns a simple batch of baby carrots into a culinary masterpiece. And the best part? It’s incredibly easy to make. You don’t need to be a seasoned chef to create this side dish; all it takes is a bit of mixing, roasting, and a dash of love.
So, whether you’re preparing a holiday feast or just a simple family dinner, these maple-glazed carrots can be your go-to veggie delight. Just imagine your loved ones savoring each bite, maybe even sneaking an extra helping when they think no one’s watching. It’s these little moments that make cooking such a joy. Go ahead, give this recipe a try. You might find that it becomes a staple on your dinner table, just like it has on ours.
How to Make Maple Glazed Carrots
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Ingredients:
- 2 pounds baby carrots, dried thoroughly
- ¼ cup pure maple syrup
- 1 medium orange, zested and juiced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dried tarragon
- Salt and pepper, to taste
- Fleur de sel or your favorite coarse salt, for finishing
Directions:
- Preheat your oven to 375°F to ensure it’s nice and hot for roasting.
- In a large mixing bowl, add the baby carrots, ensuring they’re dry for better roasting.
- Pour in the maple syrup, orange zest, orange juice, and olive oil.
- Add the tarragon, along with salt and pepper to suit your taste.
- Mix everything thoroughly, coating the carrots evenly with the mixture.
- Spread the carrots on a baking sheet in a single layer, avoiding overcrowding.
- Roast in the oven for 35 to 40 minutes, tossing halfway through to caramelize on all sides.
- Remove from oven and drizzle with an additional tablespoon of maple syrup.
- Toss once more and finish with a sprinkle of fleur de sel for enhanced flavor.
- Serve warm and enjoy the deliciously sweet and savory flavors!
Customizing Maple Glazed Carrots: Alternative Ingredients
If you find yourself without tarragon, thyme or rosemary can be excellent substitutes, adding a slightly different herbal aroma. For a citrus twist without oranges, try lemon or lime juice. If you prefer, honey can replace maple syrup, though the flavor will be slightly different. These substitutions keep the dish delightful while catering to your pantry’s availability.
Best Ways to Store Maple Glazed Carrots
To keep leftovers, place the carrots in an airtight container and refrigerate for up to four days. When reheating, use a low oven or stove to maintain their glaze and texture. If you want to freeze them, allow the carrots to cool completely before storing them in freezer-safe bags. They can last up to two months frozen.
Perfect Pairings for Maple Glazed Carrots
These carrots pair beautifully with roasted meats like chicken or pork. For a vegetarian option, serve them alongside a hearty quinoa salad. Garnishing with fresh parsley or chives can add a pop of color and flavor. A crisp white wine or sparkling cider complements the sweet and savory notes perfectly.
Pro Tips for the Perfect Maple Glazed Carrots
For extra caramelization, ensure the carrots are as dry as possible before coating them with the glaze. Tossing halfway through roasting helps achieve an even color. If you prefer a spicier kick, add a pinch of cayenne pepper or smoked paprika to your mixture before roasting for an extra layer of warmth.
Seasonal Twists for Maple Glazed Carrots
In the fall, consider adding a sprinkle of cinnamon or nutmeg for warmth. During the spring, fresh herbs like dill can brighten the dish. In summer, serve the carrots chilled as a refreshing side salad. Winter calls for a touch more syrup or even a splash of bourbon in the glaze for a cozy twist.
FAQs:
Can I use regular carrots instead of baby carrots?
Absolutely! You can use regular carrots, just be sure to cut them into uniform pieces to ensure even cooking. The roasting time may need slight adjustment, so check the carrots around the 30-minute mark and adjust as necessary.
Is there a way to make this dish vegan?
This recipe is already vegan, as it doesn’t contain any animal products. Just ensure the maple syrup is pure and not an artificial flavored option, which sometimes contains added ingredients.
What if I don’t have fleur de sel?
No worries! You can finish this dish with any coarse salt you have on hand. Sea salt or kosher salt makes excellent substitutes, providing a similar texture and flavor enhancement to the dish.
Can I make these carrots ahead of time?
Yes, you can prepare them in advance. Roast the carrots and store them in the fridge. Just before serving, reheat them in the oven and add the final drizzle of maple syrup and fleur de sel to revive the flavor and texture.
What’s the best way to reheat leftovers?
The best way to reheat these carrots is in the oven at a low temperature to avoid drying them out. You can also use a skillet over medium heat with a splash of water or broth to keep them moist.
Can I use frozen carrots for this recipe?
While fresh is best for roasting, you can use frozen carrots if needed. Just be sure to thaw and dry them thoroughly to ensure they roast rather than steam in the oven. This might slightly affect the texture but should still yield a tasty dish.
Maple Glazed Carrots
Equipment
- oven
- baking sheet
- mixing bowl
Ingredients
- 2 pounds baby carrots dried thoroughly
- 1/4 cup pure maple syrup
- 1 medium orange zested and juiced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dried tarragon
- to taste salt
- to taste pepper
- for finishing Fleur de sel or your favorite coarse salt
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the thoroughly dried baby carrots with maple syrup, orange zest, juice, olive oil, tarragon, and season with salt and pepper to your preference. Stir until the carrots are fully coated.
- Arrange the carrots in a single layer on a baking sheet, making sure they are not crowded.
- Roast the carrots in the preheated oven for 35 to 40 minutes, turning them halfway through. Look for a tender and caramelized texture.
- After removing from the oven, drizzle with about one tablespoon of additional maple syrup. Toss gently and finish with a sprinkle of fleur de sel before serving this vibrant side dish.
