Roasted Maple Glazed Baby Carrots With Dried Grapes Recipes

ROASTED MAPLE-GLAZED BABY CARROTS WITH DRIED GRAPES

Steps:

• Heat oven to 250 degrees. Put grapes in a bowl and spray lightly with vegetable oil. Toss to coat. Turn grapes into a 12-inch non-stick ovenproof skillet. Dry in oven, tossing grapes every 20 minutes or so, until skin shrivels and grapes are tawny and lightly caramelized, 2 to 2 1/2 hours. Remove from oven and set aside. (Grapes can be made a day ahead and refrigerated.)
• Place carrots on paper towel-lined pan to dry. Increase oven temperature to 500 degrees. Place broiler pan or heavy roasting pan in oven. In small saucepan over low heat, melt butter and cook until golden brown. Add sage leaves, maple syrup and dried grapes. Swirl to combine and turn off heat, but leave on burner to keep warm.
• Place carrots, olive oil and salt in a bowl and toss, rubbing oil and salt into carrots. Turn carrots onto hot pan in oven in a single layer. Roast, shaking pan occasionally, until carrots have begun to color and are almost tender, about 10 minutes.
• Pour grape mixture over carrots and toss with heat-proof spatula to coat. Roast until glaze begins to set and carrots are tender and spotty-brown, about 5 minutes more. Remove carrots from oven and sprinkle with lemon peel and pepper. Transfer to warm bowl and serve immediately.

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 BABY CARROTS

Steps:

• Place carrots and a small amount of water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 4-6 minutes or until crisp-tender; drain. Add butter; microwave for 30 seconds or until melted. Drizzle with syrup; toss to coat.

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 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 SYRUP GLAZED BABY CARROTS

Steps:

• Place the carrots in a saucepan, and cover with salted water; bring to a boil, and cook until just fork-tender (about 13-15 minutes, don't overcook!).
• Drain the carrots, then submerge under ice water or very cold water.
• Drain very well (I pat them dry with a paper towel) and place in a ziploc plastic storage bag or bowl covered with plastic wrap and refrigerate for up to 2 days.
• Just before serving, melt butter in a large frypan over medium-high heat.
• Add maple syrup and toss in cold carrots.
• Stir-fry until browned (about 5 minutes).
• Season with salt, pepper and/or dill.

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.