Carrots are one of those vegetables that people tend to under-eat, and they’re also super easy to overcook—so, it’s not surprising that they’re much more likely to be overcooked than under-cooked. Luckily, it’s pretty easy to get them just right, and a few tips will ensure that you’re making the perfect side dish or appetizer any time of the year.
It’s a good thing I get my veggies at the grocery store, because I wouldn’t have been able to get them all through the month of November if I had to grow them myself. I’m a little jealous that all my friends got to enjoy fall’s bounty of vegetables, but I’ll have to make up for it next month. Given the gifts I’ve been given for the month of November, I decided to share a recipe with you today that I made for my mom’s birthday last month. It’s a simple recipe, but it’s one of my favorite go-to recipes for carrots.
I’m not really a fan of carrots – the weird gasses they give off when you chew them under the nose, the way they turn my tongue black, the way they taste like a cross between an orange and a snotty nose – but I am a fan of carrots in desserts.
You know how you’ve been searching for a simple side dish? You’ve discovered it! These Roasted Maple Glazed Baby Carrots are the ideal complement to supper this autumn with just 4 ingredients. It takes less than 5 minutes to put these together, and the sweetness of the syrup encourages the kids to consume a serving of these vegetables!
I need to find a method to liven up the boring baby carrot this autumn to get out of a rut. Dipping them in ranch lasts only so long and doesn’t really fit with a beautiful steak or pot roast. These little ones get the job done. It’s almost humiliating how simple these are to create. The sweet and salty complement each other well, and the little heat from the cinnamon rounds out the flavor profile. They’re even popular with the kids, which is a huge plus!
Is it necessary to utilize tiny carrots?
Not in the least! We go with tiny carrots since they’re simpler to work with. There’s no need to overcomplicate things here since they’re already the right size and thickness. All we have to do is give them a thorough rinsing under running water, pat them dry, and put them to use! We selected baby carrots for this dish because they are so simple to prepare. If you opt to chop your own carrots for this dish, reduce the cook time by 3-4 minutes and keep a closer watch on them to ensure they don’t get too soft.
Do tiny carrots take the same amount of time to cook as normal carrots?
They cook in a same manner. The majority of carrots advertised as “baby carrots” are just ordinary carrots that were not attractive enough to be sold as is. They are then chopped into bits and trimmed into a baby carrot form before being sold. Some baby carrots take longer to cook down than genuine baby carrots because they are formed from woody portions of the carrot.
Roasted Maple Glazed Baby Carrots Ingredients:
- Cinnamon powder
- Syrup from maple trees
To prepare our Roasted Maple Glazed Baby Carrots, follow these steps:
Preheat the oven to 425 degrees Fahrenheit.
Combine the carrots, cinnamon, salt, and maple syrup in a large mixing basin. Place in a single layer on a prepared baking sheet after all of the ingredients have been well combined.
Remove from the oven after 10 minutes and stir. If at all possible, turn them to achieve equal cooking.
Return to the oven for another 12 minutes of baking. Remove from the oven, sprinkle with parsley, and serve!
*Bake for an extra 5-8 minutes if you want softer carrots. We like ours a bit crunchier.
This is a wonderful addition to the menu whether you’re cooking supper on a regular Tuesday night or a side dish for the holidays or a party. It’s a nice, easy variation on carrots that turns out well for display. Serve with a side of excellent Simple Mac and Cheese or Apple Butter Chicken. You will not be dissatisfied!
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3 minute prep time
Time to cook: 22 minutes
25-minute total time
- 5 Cups Carrots (Baby)
- a third of a cup of maple syrup
- Cinnamon, 1 teaspoon
- a quarter teaspoon of salt
- Preheat the oven to 425 degrees Fahrenheit.
- Combine all of the ingredients in a large mixing basin.
- Place in a single layer on a baking sheet to ensure uniform cooking.
- Remove from the oven after 10 minutes and stir.
- Return to the oven for another 12 minutes of baking.
- Remove from the oven, sprinkle with parsley, and serve!
Information about nutrition:
Size of Serving:
1 Amount Per Serving: 40 calories 0g total fat 0g Saturated Fat 0g trans fat 0g of unsaturated fat 0 mg cholesterol 213 mg sodium 10 g carbohydrate 1 gram of fiber 8 g sugar 0g protein
(Nutritional information is an estimate that may vary depending on cooking techniques and ingredient brands utilized.)
Have you tried this recipe yet?
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Now that summer is in full swing, we’re all looking for ways to use up the excess fresh produce that we usually don’t have room for. Well, this recipe is something that my mother-in-law actually came up with. I like to make it during the summer because I can easily grill the baby carrots in my grill pan. Its an easy side that also happens to be healthy, low calorie and packed full of nutrition from the carrot and maple syrup.. Read more about maple roasted carrots vegan and let us know what you think.