Maple Roasted Carrots With Sage Brown Butter Goat Cheese And Pine Nuts Recipes

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BUTTER-MAPLE ROASTED CARROTS WITH GARDEN THYME



Butter-Maple Roasted Carrots With Garden Thyme image

I have not made this recipe yet, but my sister told me these were the best carrots she's ever had, so I figured they were well worth a try...from the October 2007 Yoga Journal.

Provided by cookCol

Categories     Vegetable

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1/4 cup water
2 teaspoons salt
2 teaspoons pepper
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1/2 cup brown sugar
1/4 cup maple syrup
2 sprigs fresh thyme
2 lbs baby carrots

Steps:

  • Heat butter, water, salt, pepper, garlic, cayenne, brown sugar and maple syrup together in a small pan.
  • Place carrots and thyme in a greased baking dish.
  • Evenly coat carrots with the maple mixture.
  • Cover with foil and bake at 350 for 1 hour 15 minute.
  • Remove foil and bake for another 25 minutes, until slightly browned and carmelized.

MAPLE ROASTED CARROTS WITH SAGE BROWN BUTTER, GOAT CHEESE AND PINE NUTS



MAPLE ROASTED CARROTS WITH SAGE BROWN BUTTER, GOAT CHEESE AND PINE NUTS image

Categories     Side     Bake     Roast     Thanksgiving     Quick & Easy     Carrot     Healthy

Yield 6-8 people

Number Of Ingredients 8

· 4 cups carrots, chopped 1-inch pieces
· drizzle of olive oil
· 2 tbs pure maple syrup
· 3 tbs unsalted butter
· 6 large sage leaves
· 1/4 tbs pine nuts, toasted
· 4 oz goat cheese, crumbled
· salt and pepper

Steps:

  • Preheat oven to 425. In a large bowl toss the carrots with the maple syrup and drizzle of olive oil, salt and pepper. Spread out evenly onto a foil-lined sheet tray. Bake for 15-20 minutes total, checking after 8-10 minutes, and flipping once carrots have browned on one side. After flipping bake for another 5-10 minutes. Sage Brown Butter To brown butter, first cut the butter into tablespoon sized chunks. Over medium heat, melt the butter in a small heavy-bottomed pot. Once the butter melts let it continue to cook, watching carefully. The butter will begin to turn brown and develop a nutty smell. Be careful not to let it burn as it goes from brown to burnt quickly. Remove from heat. Stir in the chopped sage leaves. Let the brown butter cool slightly and then toss the carrots with the brown butter and pine nuts. Add crumbled goat cheese. Enjoy!

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