The Sauce: Maple Glaze – Maple syrup, olive oil and a touch of ginger are combined with carrots to create a glistening glaze.
‘Great Sauces Transform Good Food into Gourmet’
Grandma Sumsion took me to the ‘big city’ for a shopping outing at ZCMI, Zion’s Cooperative Mercantile Institution. Founded by Brigham Young in 1868 it’s one of America’s first department stores. By the summer of 1972 Salt Lake City was bustling with the latest fashions and soft goods.
Our family lived in Van Nuys, CA but one summer I stayed with my grandparents in Springville, Utah while mom and dad traveled for 2-months in the Middle East. Grandma and I stopped at the ZCMI juice bar so ‘gramma’ could treat me to a cup of fresh squeezed juice. As a teen, I was drawn to the list of sodas. With her gentle insistence on carrot juice, I caved. I was amazed at how sweet and delicious fresh carrot juice is plus it’s a beautiful, bright orange.
Carrots, I discovered, have lots of natural sugar. This carrot dish brings back memories of loving carrots all over again. With a dash of sweetener like brown sugar, honey or as in this recipe, maple syrup, the carrot chunks have enhanced natural flavor. What I love about this recipe is that you can quickly prep, then tuck it into the oven concentrating rather than water logging the carrots. And it finishes into a glistening, orange and bronze dish fit for any Thanksgiving table. If you’re going for ease and economy without sacrificing taste and eye appeal, try the natural sweetness of this full on Fall dish that even kids will love.
You may also enjoy Orange Cranberry Sauce, Fresh Cranberry Salsa, Cranberry Walnut Chutney, Cranberry Roast Butterfly Turkey, White Cheesy Mashed Potatoes, Sweet Potatoes and Apples with Pecans, Ciabatta Dressing, Corn Muffins, Audrey’s Dinner Rolls, Cranberry Butter, Roasted Carnival Squash, Roasted Rosemary Red Potatoes, Glazed Carrot Sticks, Bleu Beet Salad, Spicy Roasted Butternut Squash and Creme Anglaise.
Recipe: Roasted Maple Carrots
Prep Time: 7 Minutes | Cook Time: 40 Minutes | Yield: 6 Servings | Level: Easy
Special Equipment – baking sheet, medium bowl
1 Preheat oven to 375 degrees.
3 In the bottom of a medium bowl combine maple syrup, olive oil and ginger root. Add carrot chunks and toss coating each piece. Arrange in single layer on a foil-lined baking sheet. Season with salt and pepper.
Cut the carrots in even pieces so they finish cooking at the same time, shorter chunks on the thick ends and longer chunks on the thinner end.
To speed this dish, cut the carrots in coins and reduce cooking time appropriately.
This makes an easy, no-tend dish for Thanksgiving but could be served with any main dish where a colorful side loaded with vitamins and nutrients is preferred.
- Exchange maple syrup for honey or molasses.
- Exchange fresh ginger root for 1/4 tsp ground ginger.
Cook with Sauces
Roasted Maple Carrots
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: November 14, 2013