To be honest, I’ve never been a raw vegetable fan. I envy the people who can snack on raw broccoli, carrots, and cherry tomatoes plain, like it’s popcorn. I am not that person. Don’t get me wrong – I eat lots of veggies… lots of them. I eat veggies with hummus, in salads, in pasta dishes, omelettes, or cooked on the side, but plain, raw veggies are just not my jam. I’ve always viewed this as a personal challenge – aiming to make the most delicious, flavorful veggie dishes, dips, and spreads imaginable to overcome this mental roadblock.
After eating a delicious grilled & smoked carrot dish at Alden and Harlow a few weeks ago, I was feeling inspired to create my own masterpiece. And with the holidays right around the corner, what better dish than roasted, seasonal carrots to kick off Thanksgiving with a bang? This recipe is a perfect blend of fall flavors, and is easy to whip up before your upcoming Friendsgiving, if you’re feeling a little overwhelmed and don’t want to tackle your first turkey this year. (Pro tip: This recipe makes a lot of carrots. Lucky for you, leftovers taste great. I recommend serving leftovers with hummus to keep life interesting. But hey, that’s just me.)
Maple Dijon Roasted Carrots
Yield: 6 servings
- 2 pound rainbow carrots (10 medium-size carrots)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- 2 tablespoons dijon mustard
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon rosemary, chopped
- Preheat oven to 425°F.
- Slice carrots in half lengthwise, keeping the tops on. In a coated or non-stick baking dish, spread carrots out evenly.
- In a medium mixing bowl, mix olive oil, syrup, mustard, soy sauce, rice vinegar, garlic, and rosemary.
- Using half of the mix, brush glaze over carrots, coating evenly.
- Bake 25-30 minutes or until tender, flipping halfway through.
- When done, brush the remaining glaze over the carrots.
- Serve and enjoy!