These Maple Glazed 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 or lunch recipe.
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.
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.
Why you'll love these roasted carrots
- The combination of sweet and savory flavors from the maple syrup and soy sauce makes this dish irresistible.
- The roasted carrots become tender and caramelized, which brings out their natural sweetness.
- The orange juice adds a bright and refreshing citrus flavor, which balances out the richness of the glaze.
- The sesame seeds add a nice crunch and nuttiness to the dish.
- This recipe is easy to make and requires only a few simple ingredients, making it perfect for a quick weeknight meal.
Ingredients to make these maple glazed carrots
- Small spring carrots, tops trimmed, scrubbed and peeled: These are the main vegetable used in the recipe. They are roasted in the oven until slightly browned and fragrant.
- Olive oil: This is used to coat the carrots before roasting, which helps to keep them moist.
- Salt and pepper: These are used to season the carrots before roasting.
- Low sodium soy sauce: This is used to make the glaze, which adds a savory and umami flavor to the dish.
- Fresh squeezed orange juice: This adds a citrusy sweetness to the glaze, which complements the natural sweetness of the carrots.
- Water: This is added to the glaze to thin it out and make it more pourable.
- Whole peeled garlic cloves: These are added to the glaze to infuse it with flavor.
- Rice wine vinegar: This adds a tangy flavor to the glaze, which balances out the sweetness.
- Toasted sesame oil: This adds a nutty flavor to the glaze.
- Maple syrup: This adds a sweet flavor to the glaze and helps to thicken it up.
- Sesame seeds: These are used as a garnish for the finished dish, adding a nutty crunch.
How to make this maple roasted carrots?
- 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.
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!
Recipe Variations and Substitutions for maple carrots
- You can substitute honey for the maple syrup if you prefer.
- If you don't have rice wine vinegar, you can use apple cider vinegar instead.
- You can add a pinch of red pepper flakes to the glaze if you like a little heat.
- You can use any type of carrot you like, but small spring carrots work best in this recipe because they are more tender and sweeter than larger carrots.
- You can also add other vegetables to the roasting pan, such as sliced bell peppers, onions, or sweet potatoes.
Expert Tips to make these carrots with soy
- Be sure to scrub the carrots well before peeling them to remove any dirt or debris.
- Use a vegetable peeler to remove the outer layer of the carrots, but be careful not to peel too deeply, or you will lose some of the nutrients.
- Don't overcrowd the carrots on the baking sheet, or they won't roast properly. Leave some space between them so that they can caramelize evenly.
- Use a high-quality soy sauce for the glaze, as it will affect the flavor of the dish.
- Toast the sesame seeds in a dry skillet over medium heat for a few minutes until they become fragrant and golden brown.
FAQ'S
Yes, you can cook glazed carrots the day before and reheat them when you're ready to serve. Simply store them in an airtight container in the refrigerator and reheat them in the oven or on the stovetop.
The number of calories in a maple carrot will depend on the size and weight of the carrot, as well as the amount of maple syrup used. On average, a medium-sized carrot contains about 25 calories, and a tablespoon of maple syrup contains about 52 calories.
The number of calories in maple glazed carrots will depend on the amount of maple syrup used and the other ingredients in the recipe. On average, a 1/2 cup serving of maple glazed carrots contains about 90-120 calories.
Roasting, caramelizing, or glazing carrots can help bring out their natural sweetness and enhance their flavor. Carrots also pair well with herbs like thyme, rosemary, and parsley, as well as spices like cumin, coriander, and paprika. Adding a little bit of butter or olive oil can also help bring out the flavor of carrots.
Roasting brings out the natural sweetness of carrots by caramelizing their sugars, resulting in a deliciously tender and flavorful vegetable. The high heat of roasting also gives the carrots a slightly crispy exterior and a soft, moist interior, making them a delicious and satisfying addition to any meal.
Yes and no. Whether or not to peel carrots before roasting them is a matter of personal preference. Peeling the carrots can make them look more uniform and aesthetically pleasing, but leaving the skins on can add a slightly earthy flavor and extra nutrients to the dish. If you do decide
If your roasted carrots are tough, it may be because they were cut too thick or not cooked long enough. To ensure tender and evenly roasted carrots, try cutting them into even pieces that are about 1/4 inch thick and roast them at a high temperature (around 425°F) for 20-30 minutes or until they are fork-tender.
The best way to cut carrots for roasting is to slice them into uniform pieces that are about 1/4 inch thick. This will ensure even cooking and tender, caramelized carrots. You can also cut the carrots into long, thin strips or use a mandoline to create more delicate, paper-thin slices.
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!!
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Maple Soy Glazed Spring Carrots
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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
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