Maple Glazed Roasted Carrots Food

MAPLE GLAZED CARROTS

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.

MAPLE GLAZED ROASTED CARROTS

Steps:

• Preheat oven to 475 degrees.
• In shallow baking dish, toss carrots with oil and salt to coat.
• Roast in oven for 10 minutes.
• Heat butter in small saucepan until golden brown (dont burn!), remove from heat and add maple syrup.
• Drizzle over carrots and shake pan to coat.
• Return to oven and continue to roast for another 8 minutes, or until brown and tender.
• Serve immediately.

SUNNY'S EASY MAPLE AND LEMON PAN-ROASTED CARROTS

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

Steps:

• Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.)
• Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper.
• Transfer carrots to large bowl. Sprinkle with parsley and serve.

MAPLE GLAZED CARROTS

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.

OVEN ROASTED MAPLE GLAZED CARROTS RECIPE

Steps:

• Preheat the oven to 400 degrees F
• Pat dry the carrots you will be roasting
• In a small bowl, add carrots, maple syrup, nutmeg and a pinch of salt & pepper to taste. Mix gently.
• Drizzle with 1 to 2 TBSP Olive oil and toss to coat
• Spread carrots out on a sheet pan.
• Roast for 15 minutes or until carrots become tender and start to caramelize.
• Remove from oven and let cool slightly. Sprinkle with fresh thyme and enjoy!

MAPLE-MUSTARD GLAZED CARROTS

Steps:

• Peel and cut the carrots into batons. (You can do this up to 24 hours ahead and keep them in a polythene bag in the fridge.) Tip them into a pan, pour in enough boiling water just to cover, bring back to the boil, then put a lid on the pan and cook for 4-5 minutes until the carrots are just tender.
• Meanwhile, put the butter and maple syrup in a small pan. Heat until the butter is melted then stir in the mustard. Take off the heat. Drain the carrots and tip into a warmed serving dish.
• Pour the warm maple glaze over the carrots. Taste and adjust seasoning to suit.

MAPLE OVEN ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with aluminum foil
• Trim and slice the carrots diagonally into 1 1/2-inch thick slices.
• In a large pan or skillet over medium-low heat, melt the butter. Stir in the maple syrup and brown sugar and cook until the sugar has melted, about 2 to 3 minutes.
• Add the carrots and toss to combine. Season with salt to taste.
• Transfer the carrots to the prepared baking sheet arranging them in one layer for even cooking.
• Place in the oven and roast tossing once, for 20 to 24 minutes or until the carrots are fork tender. Remove from the oven.
• OPTIONAL: For crispier, brown edges, place the sheet pan under the broiler (high heat) for 2 to 3 minutes.
• Remove from the oven and serve, sprinkled with parsley if desired.

MAPLE-GLAZED CARROTS

Steps:

• Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.)
• Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper.
• Transfer carrots to large bowl. Sprinkle with parsley and serve.

GLAZED BABY CARROTS WITH BOURBON AND MAPLE SYRUP

Steps:

• Bring a medium pot of water to a boil over medium heat. Add the baby carrots along with some salt and cook until just tender, about 5 minutes. Drain and set aside.
• In a small saute pan, add the butter, whisky and maple syrup and bring to a boil over medium heat. Lower the heat to a strong simmer and let the mixture reduce until thick and syrupy, about 6 to 8 minutes. Add the carrots and saute them until well glazed and just starting to color, about 4 to 5 minutes. Transfer the carrots to a serving bowl and sprinkle with the salt and pepper, to taste. Serve immediately.

ROASTED MAPLE-GLAZED CHICKEN & CARROTS

Steps:

• Position racks in upper and lower thirds of oven; preheat to 450°F.
• Combine chopped rosemary, 1/2 teaspoon salt and pepper in a small bowl. Rub the mixture under the chicken skin and over any exposed meat. Place the chicken, skin-side up, on a large rimmed baking sheet. Arrange carrots in an even layer on another large rimmed baking sheet.
• Whisk oil and maple syrup in a small bowl. Brush over the chicken and carrots. Sprinkle the carrots with the remaining 1/4 teaspoon salt and add rosemary sprigs to the pan.
• Roast the chicken on the upper rack until golden and an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 20 to 25 minutes. At the same time, roast the carrots on the lower rack, stirring once, until tender and caramelized, 20 to 25 minutes. Drizzle the chicken drippings over the carrots and toss to coat. Serve the chicken with the carrots.