Maple-Glazed Roasted Carrots
Maple-Glazed roasted carrots are so good, you can probably even get the kids to eat them! And these tasty carrots are vegan, gluten-free, dairy-free, and South Beach Diet Phase Two. Use the Diet-Type Index to find more recipes like this one.
On Tuesday when we were walking in the park near my house, I described this recipe to my friend Bonnie and told her how much I loved it when I’d made it over the weekend. On Wednesday, Bonnie made the recipe and left a message on Facebook telling me how much she and her husband liked it too. I think it’s pretty fun that Bonnie wasn’t that into cooking before they started eating the South Beach Diet way, and now she’s making the recipes before I even post them on the blog!This may possibly become your new favorite way to cook carrots, because the maple glaze brings out the sweetness of the carrots in a most wonderful way. I found the idea in Fine Cooking magazine, which has long been one of my favorite sources for good recipes, and these maple-glazed roasted carrots are definitely another winner from Fine Cooking.
If you can afford it, I’d use organic carrots for a recipe like this, because the organic carrots are so sweet and delicious. This is best with whole carrots and not the “baby” carrots that are really just big carrots that are filed down to a small size.
You can use maple syrup or sugar-free maple syrup like Bonnie did, but I used maple agave nectar to glaze the carrots. (Agave nectar can vary widely in quality and how it’s produced, but here is why I’m not concerned about my brand of agave nectar. Full disclosure: Madhava Agave Nectar sent me the maple agave I used in the recipe as a sample.)
When carrots are slightly browned, turn down heat, stir in 1 T maple syrup, sugar-free maple syrup, or maple agave nectar, stir to coat carrots and season generously with salt and fresh ground black pepper.
Maple-Glazed Roasted Carrots
(Makes 3-4 servings, recipe adapted slightly from Fine Cooking magazine.)
1 lb carrots, peeled and cut on the diagonal into same size pieces (organic carrots are sweetest for this recipe)
1 T olive oil
1 T maple syrup, sugar-free maple syrup, or maple agave nectar
salt and fresh-ground black pepper to taste
Preheat oven to 400F/200C and choose an oven-proof frying pan that’s large enough to hold all the carrots in a single layer.
Peel carrots, then cut off the thinner tips and cut the thicker ends in half lengthwise. Cut carrot pieces on the diagonal, making them close to the same size and shape.
Add olive oil to the frying pan and heat to medium hot (the oil should look shimmery, but not be smoking when you add the carrots.) Add the carrots (you should hear a slight sizzling sound.) Saute carrots 3-4 minutes, or until the surface looks slightly blistered and starting to color.Turn down heat to low and add maple syrup, sugar-free maple syrup, or maple agave nectar, and stir to coat carrots. Season well with salt and fresh-ground black pepper.
Put frying pan into the hot oven and roast carrots for 10-15 minutes, or until they are done to your liking and slightly browned. (I stirred after 10 minutes and roasted them for 14 minutes.) Serve hot.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Carrots are phase 2 or 3 for the South Beach Diet, and sugar-free maple syrup or or maple agave nectar is definitely the most South Beach friendly choice, but if you don’t have either of those, I wouldn’t worry about using one tablespoon of regular maple syrup in this recipe. The amount of added sugar per serving is very low, even if you use the full-sugar variety of maple syrup, but carrots are high in natural sugar so this might be something that’s a rare treat for traditional low-carb diets.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Roasted Carrots to Drool Over:
Easy Roasted Carrots with Agave-Balsamic Glaze from Kalyn’s Kitchen
Roasted Carrots and Mushrooms with Thyme from Kalyn’s Kitchen
Roasted Carrots and Turnips with Balsamic and Herbs from Kalyn’s Kitchen