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    Home » Recipes

    April 8, 2015 Dairy Free

    Maple Soy Glazed Spring Carrots

    Jump to Recipe - Print Recipe

    Maple Soy Glazed Spring Carrots are a really easy to make roasted carrot recipe. The carrots cook up in a delicious maple, soy and citrus glaze. Perfect for Spring as a side dish.

    Carrots so sweet and tender, they almost could be mistaken for candy! Did I say candy? Yes, even after all the candy we had around here during Easter, I was craving a different and sweet way to show off gorgeous spring carrots. Craving spring sweetness? You'll love these maple soy glazed carrots.

    overhead image of maple soy glazed spring carrots on a baking sheet

    I recently had the chance to go on a sort of scavenger hunt on a blog I’m very familiar with. How did these gorgeous maple soy spring carrots come about and what does it have to do with bloggers C.L.U.E? I was searching through salads, and I decided to go in the direction of carrots! So what was this hunt all about?

    The hunt was for a group I just became a part of called blogger C.L.U.E. and the blog I was given to search through was my friend Lisa from Authentic Suburban Gourmet. When I started my hunt through her blog, I was impressed with her collection of 39 different salads!! 39!

    And they are all so very interesting. I was inspired by her roasted spring carrots with cumin scented pistachios. While you’re on Lisa's site, don’t miss her Japanese Style Pancakes (they look fantastic!). I am always looking for new cookie inspiration, and love her chocolate, coconut, butterscotch oatmeal cookies.

    Lisa lives in California and has wonderful posts on wine...but I almost forgot to mention her Friday Night Bites series...it's just delectable!
    image of multi colored carrots on a towel

    I was in love with the idea of cumin scented pistachios, but thought I better stick to something even the kiddos would like. I made a glaze that I like to make for tofu and for some other Asian style dishes. This glaze is so cool!

    overhead image of maple soy glazed spring carrots on a baking sheet

    You can change it up with different flavors. If you don't have maple syrup on hand, add some brown sugar. Feeling adventurous? Booze it up a little!! Bourbon would be quite perfect! I was thinking beyond the carrots when I made the glaze, and decided to use it for a turkey roast we were having that night as well. Boy, was it a great decision!

    Do you have any spring celebrations coming up? These carrots would be perfect for a spring celebration like Easter served with a lovely baked ham. I'm thinking if you are finally experiencing warmer weather, you may want to dine outside on a Sunday and you could impress your guests with these sweet carrots which are so easy to make!!

    Today is reveal day, and this month’s theme is: Spring Vegetables. Join me in reading about the food hunted down this month in the #bloggerCLUE member’s kitchens!

    • Asian Fried Quinoa by Kate from Kate's Kitchen
    • Asparagus and Prosciutto Salad with Lemon Vinaigrette by Heather from girlichef
    • Asparagus Quiche by Alice from A Mama, Baby and Shar-pei in the Kitchen
    • Asparagus Salmon Fried Rice by Stacy from Food Lust People Love
    • Blue Cheese and Bacon Potato Salad by Christiane from Taking on Magazines
    • Blue Cheese Potato Salad by Lea Ann from Cooking on the Ranch
    • Broccoli and Cheese Muffins by Kelli from Kelli's Kitchen
    • Broccoli Cheddar Soup by Azmina from Lawyer Loves Lunch
    • Caesar Salad with Grilled Romaine by Jean from Lemons and Anchovies
    • Cheese Soufflé with Garden Salad by Debra from Eliot's Eats
    • Chicken Tikka Salad by Ramona from Curry and Comfort
    • Chocolate Strawberry Pound Cake by Kim from Liv Life
    • Cowboy Vegetable Scramble by Kathy from A Spoonful of Thyme
    • Creamy Asparagus Soup by Anna from Anna Dishes
    • Halibut and Spinach en Papillote by Liz from That Skinny Chick Can Bake
    • Honey Balsamic Glazed Carrots by Rebekah from Making Miracles
    • Lemon Bars by Anna from Anna Dishes
    • Maple Soy Glazed Spring Carrots by Lora from Savoring Italy
    • Peppercress and Basil Pesto by Lisa from Authentic Suburban Gourmet
    • Fresh Basil Pesto by Christy from Confessions of a Culinary Diva
    • Raspberry and Rhubarb Rustic Tarts by Wendy from A Day in the Life on the Farm
    • Spring Green Risotto by Lauren from Sew You Think You Can Cook
    • Alice from A Mama, Baby and Shar-pei in the Kitchen
    • Christy from Confessions of a Culinary Diva
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    Maple Soy Glazed Spring Carrots

    Maple Soy Glazed Spring Carrots are a really easy to make roasted carrot recipe. The carrots cook up in a delicious maple, soy and citrus glaze. Perfect for Spring as a side dish.
    Course: Side Dish
    Cuisine: American
    Keyword: carrots, gluten-free, vegan, vegetarian
    Servings: 4
    Author: Lora

    Ingredients

    • 1 ½ pounds small spring carrots tops trimmed, scrubbed and peeled
    • 3 Tablespoons olive oil
    • salt and pepper to taste
    • ½ cup low sodium soy sauce
    • ⅓ cup fresh squeezed orange juice
    • ¼ cup water
    • 2 whole peeled garlic cloves
    • ¼ cup rice wine vinegar
    • 1 Tablespoon toasted sesame oil
    • ⅓ cup maple syrup
    • 1 Tablespoon sesame seeds

    Instructions

    • Preheat the oven to 400 F.
    • Place the carrots on baking sheet drizzling 3 tablespoons olive oil over all the carrots.
    • Season with salt and pepper. Rub the mixture evenly all over the carrots with your hands.
    • Roast for 30 minutes or until carrots are slightly browned and fragrant and tender when pierced with a fork.
    • While carrots are roasting, place soy sauce, orange juice, water, garlic cloves, rice wine vinegar and toasted sesame oil in a small saucepan over medium-high heat.
    • Bring to a simmer and cook the soy sauce mixture until it is reduced by half, about 4 minutes. Add maple syrup, stirring to dissolve. Cook 5 more minutes, until the sauce slightly covers the back of a spoon and look syrupy (it will thicken up when it cools). You could discard the garlic cloves or eat them if you love them!!
    • Keep sauce warm until carrots are done.
    • Toss carrots in warm glaze (add as much or as little as you would prefer. Depending on how much glaze you like. I added the rest of the glaze on my roast I made.), sprinkle on sesame seeds, and serve immediately.
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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