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.
Servings: 4
Calories: 198kcal
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
Serving: 4g | Calories: 198kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1151mg | Potassium: 182mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 0.2IU | Calcium: 60mg | Iron: 1mg