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

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.

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.

BROWN BUTTER SAGE ROASTED CARROTS RECIPE

Steps:

• Once your carrots are peeled, put them in a pan that is very lightly sprayed with olive oil. Add a light spray to the top of your carrots and sprinkle with salt and pepper. Then roast them for about 30 minutes at 350 degrees until they are fork-tender.
• Once your carrots are ready, in a separate pan you're going to melt about 2 tbsp. For brown butter sauce, you're going to let the butter simmer at medium to medium-high heat until the butter stops foaming. Once the butter begins to turn a very light brown, you will then add your sage leaves which will get nice and crispy. Once your sage is crispy, which takes just about 30 seconds, you'll drizzle this sauce over your carrots and they are ready to be served.

BUTTER-MAPLE ROASTED CARROTS WITH GARDEN THYME

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-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 ROASTED CARROTS

Steps:

• Preheat oven to 400 degrees F.
• Stir carrots, butter, maple syrup, salt and pepper together in a large bowl. Spread evenly on a large rimmed baking sheet and roast, stirring once, until tender, 20 to 25 minutes. Sprinkle with chives, if desired.

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

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!