Maple Dijon Roasted Carrots

Serves 6

2 pounds carrots, well scrubbed or peeled

2 tablespoons oil

2 tablespoons maple syrup

1/2 tablespoon grainy mustard

1/2 tablespoon dijon mustard

1/2 tablespoon white miso paste

1/2 tablespoon rice vinegar

2 teaspoons soy sauce

1 small clove garlic, grated

Preheat oven 400F/200C

Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet and bake in oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.

Original recipe found here


Balsamic Roasted Baby Carrots

Serves 4

1.5 pounds (24 ounces) baby carrots, tops removed

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Dash of coarse salt

Dash of pepper if desired

Dried or fresh parsley

Preheat oven to 400 degree F.

Line a rimmed cookie sheet with parchment paper, if you don’t have any just spray it liberally with non-stick cooking spray. Rinse your carrots and pat dry. In a medium sized glass bowl (or large if double batching) place the carrots inside.

In a small glass bowl add the balsamic vinegar, then slowly add the olive oil while whisking with gusto. Do not use aluminum bowls, it doesn’t play well with acidic ingredients. Whisk with gusto until your arm falls off, or your ingredients combine perfectly. Now pour the balsamic mix over top off the carrots. Toss the carrots until well coated. Pour them onto the cookie sheet. Place in oven and roast them for about 30 to 40 minutes, depending on how crisp or soft you like your carrots, and how thick they are. I did not cut this batch in half since they were not overly thick, but you can do that if you like. I often do. I flip mine halfway through, just so I get that nice caramelized goodness on both sides. Remove from oven. Transfer to a bowl. Sprinkle with coarse salt, pepper and parsley.

Original recipe found here


Moroccan Carrots

Serves 8 (as a side)

5 cups peeled and chopped carrots

1 clove garlic

1 teaspoon coarse kosher salt

¼ cup red wine vinegar

¼ cup extra-virgin olive oil

2 tablespoons ground cumin

1 cup chopped parsley

Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes. Drain well.

Meanwhile peel and roughly chop garlic. Sprinkle with salt and chop and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic into a large mixing bowl. Whisk in vinegar, oil and cumin. Stir hot carrots into the dressing. Add parsley and stir to coat. Serve room temperature or chilled.

Original recipe found here


Garlic Butter Roasted Carrots

Serves 8 (as a side)

2 pounds carrots, diagonally cut into about 2 to 3-inch pieces

5 tablespoons butter

4 garlic cloves, minced

¼ teaspoon salt

¼ teaspoon fresh ground pepper

chopped fresh parsley, for garnish

Preheat oven to 425F.

Grease a baking sheet with cooking spray; set aside. Cut up the carrots and set aside. Melt butter over medium-heat in a large nonstick skillet or pan. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic. Toss the carrots with the garlic butter either in the pan or pour the butter over them in a mixing bowl. Toss until well combined. Transfer carrots to previously prepared baking sheet. Arrange in one layer and bake for 22 to 30 minutes, or until carrots are tender. Remove from oven and transfer to a serving plate. Taste for seasoning and adjust accordingly. Garnish with fresh chopped parsley. Serve.

Original recipe found here