MAPLE ROASTED CARROTS WITH CRANBERRIES
Maple roasted carrots with cranberries are easy to make, naturally vegan and gluten-free. They make for a delicious Thanksgiving or Christmas side dish too.
Provided by Ania
Categories salads and soups small plates
Yield serves 4 as a starter
Number Of Ingredients 11
Steps:
- Set the oven to 170° C / 340° F fan forced (or 190° C / 375° F no fan) and line one large baking tray (or two smaller ones) with baking paper.
- Trim the green tops off the carrots (you can make pesto out of them or add them to soups) and cut carrots into halves lengthwise.
- Coat cranberries in 1 tbsp of maple syrup and mix in orange zest.
- In a separate bowl, combine olive oil, 3 tbsp maple syrup, harissa paste, thyme leaves (about 1 tbsp), garlic, salt and a good pinch of black pepper.
- Coat dry carrots in the maple and harissa mixture (keep any leftovers) and space them out on a large baking tray,. If you have a large tray, place cranberries at the other end, if not use two separate trays.
- Roast for about 20-25 minutes, until carrots are tender and the exterior slightly caramelized and cranberries are soft and jammy. If cranberries are done sooner, remove them from the tray with a spatula and set aside. If you have any leftover carrot marinade, apply it with a brush again half way through the baking time.
- Toast almonds lightly in a hot pan until lightly browned and fragrant.
- Place roasted carrots and cranberries on a large serving platter. Sprinkle with toasted almonds and fresh thyme or finely chopped carrot tops (but go easy on them as they taste bitter).
Nutrition Facts : Calories 222.51 calories, Carbohydrate 30.77 grams, Cholesterol 0 milligrams, Fat 11.11 grams, Fiber 5.58 grams, Protein 2.69 grams, SaturatedFat 1.23 grams, Sodium 477.72 milligrams, Sugar 19.32 grams, TransFat 0 grams, UnsaturatedFat 9.88 grams
SUNNY'S EASY MAPLE AND LEMON PAN-ROASTED CARROTS
Provided by Sunny Anderson
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the glaze: In a medium bowl, whisk the maple syrup, butter, lemon zest and juice, chile flakes and a pinch of kosher salt.
- For the carrots: In a large saute pan on medium to medium-high heat, add the olive oil and when it begins to swirl, add the carrots cut-side down and season with kosher salt and pepper. Cook to sear and caramelize, 5 to 10 minutes, then flip. On the flip, add the glaze and allow it to bubble and reduce, about 2 minutes. Pour everything onto a serving platter. Top with a sprinkle of flakey salt and chopped parsley or carrot greens.
MAPLE GLAZED CARROTS
A super-easy side dish for any occasion. Nice sweet and salty flavor to the carrots!
Provided by cherbear
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
- Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.
Nutrition Facts : Calories 120 calories, Carbohydrate 17 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.4 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 100.8 mg, Sugar 11.9 g
CARROTS AND CRANBERRIES
A very quick way to make fresh carrots into a tasty side dish. Even kids will like this.
Provided by myvallie
Categories Side Dish Vegetables Carrots
Time 27m
Yield 6
Number Of Ingredients 6
Steps:
- Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.
- Cook in microwave on High for 4 minutes.
- Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 32.9 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 3.2 g, Protein 0.8 g, SaturatedFat 4.9 g, Sodium 149.2 mg, Sugar 25.5 g
MAPLE-GLAZED CARROTS WITH PECANS
The natural sweetness of carrots goes well with maple flavors in this easy side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- In 12-inch skillet, heat broth and salt to boiling over high heat. Add carrots; reduce heat to medium. Cover; cook 10 to 12 minutes or just until crisp-tender. Drain if necessary.
- Add syrup and butter to carrots in saucepan. Cook over medium-high heat 3 to 4 minutes, stirring frequently, until carrots are glazed. Sprinkle with pecans.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 8 g, TransFat 0 g
CRANBERRY MAPLE CARROTS
Make and share this Cranberry Maple Carrots recipe from Food.com.
Provided by Lennie
Categories Fruit
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place carrots in a saucepan and cover with salted water; bring to a boil over high heat.
- Reduce heat to medium and boil for 3 to 4 minutes or until almost fork tender; drain well and set aside.
- In a large skillet, melt butter over medium-high heat, then add carrots to melted butter, along with the craisins.
- Cook, stirring frequently, for 3 to 5 minutes or until carrots begin to brown.
- Stir in maple syrup, then add ginger, rosemary, and salt and pepper.
- Cook until carrots are tender, shiny and caramelized.
MAPLE-ROASTED CARROT SALAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 4 servings for lunch, 6 servings as a side dish
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they¿ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
- Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
- In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
MAPLE GLAZED CARROTS
I like to make this side dish when I want to add some color to my meal. The touch of maple syrup is a nice surprise and so compatible with the carrot flavor. The crunch of pecans adds a special touch. -Sharon Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, bring carrots and water to a boil. Reduce heat; cover and cook for 10 minutes or until tender. Drain. Stir in the butter, syrup and pecans until the butter is melted.
Nutrition Facts : Calories 245 calories, Fat 16g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 105mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 3g fiber), Protein 2g protein.
GLAZED CRANBERRY CARROTS
Although this is a wonderful way to use leftover carrots and cranberry sauce, I often find myself making it specifically for Thanksgiving dinner. -Mary Ann Gilbert, Cincinnati, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and set aside., In the same pan, combine the cranberry sauce, butter, brown sugar, lemon juice and salt. Cook and stir until cranberry sauce is melted and mixture is smooth. Add carrots; stir to coat. Heat through.
Nutrition Facts : Calories 188 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 400mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein.
MAPLE-GLAZED CARROTS AND APPLES
You need only five ingredients to create this yummy, cardamom-scented side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Simmer 12 to 15 minutes or until tender; drain.
- Heat butter in 6-inch skillet over medium heat until hot. Cook apple wedges in butter 2 minutes, stirring occasionally. Stir in syrup and cardamom. Cook 3 to 5 minutes, stirring frequently, until apples are evenly glazed. Stir into carrots.
Nutrition Facts : Calories 180, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 135 mg
MAPLE GLAZED CARROTS
Steps:
- Peel carrots and then slice into 1/2 inch buttons.
- In a sauce pan, melt butter with maple syrup and salt.
- Bring down to a simmer, add carrots and cover.
- Let cook until desired softness (about 20-25 minutes).
Nutrition Facts : Calories 221 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 206 grams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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