**Orange-Maple Glazed Roasted Carrots featured in the November issue of Scottsdale Health magazine
Make room on the table for glazed roasted carrots. Looking for a delicious, healthy and beautiful side dish to serve on Thanksgiving? Well, we say, move over boring ‘ol steamed carrots, because our orange-maple glazed roasted rainbow carrots are the perfect answer! Your guests are going to be so impressed with how pretty this platter will be with the bright colors and the leafy green tops. We suggest leaving those guys on because, well, just see for yourself. They look so amazing. It’s actually not hard to find carrots with the tops on them. We found these guys at Sprouts but you should be able to find them at most grocery stores. If not, your local farmers market will have them for sure! And, if not, don’t stress, this dish will still taste absolutely amazing if you use carrots without tops!
Just start by cleaning them up and washing them well. We like to leave the skins on for this recipe.
Dry the carrots well and trim the green stems. Then lay them on a parchment lined baking sheet along with your orange slices and set aside.
To make the orange-maple glaze, in a small saucepan over medium-heat, combine the orange juice, maple syrup and butter using a whisk until well blended. Pour the about 2-3 tablespoons of the mixture over the carrots and orange slices and season with kosher salt. Set the remaining glaze mixture aside because you are going to use more after the carrots are cooked. Pop them into the oven to bake for about 20 minutes, depending on the size of the carrots. Check them often so they don’t burn.
Just before carrots are done cooking, bring glaze mixture to a boil until it reduces by half and is thickened. Place carrots and orange slices onto a platter and drizzle with remaining glaze mixture. Sprinkle with fresh thyme and just wait to hear what your guests say! They are going to be raving over this one!
See other veggie side recipes:
http://www.goodthymekitchen.com/cauliflower-garlic-mash/
http://www.goodthymekitchen.com/red-potato-salad-dijon-vinaigrette/
http://www.goodthymekitchen.com/chipotle-sweet-potato-mash/
- 1 bunch multi colored carrots with tops
- ¼ C fresh squeezed orange juice (1navel orange) + ½ orange for roasting
- 2 Tbsp butter
- 2 Tbsp pure maple syrup
- ½ tsp kosher salt
- fresh thyme sprigs for garnish
- Pre-heat oven to 425°
- Clean carrots and cut off leafy tops, leaving about 3 inches of green stems in tact. Slice remaining ½ orange into thin slices. Place carrots and orange slices on parchment lined baking sheet and set aside.
- In a small saucepan over medium-high heat, cook orange juice, maple syrup and butter using whisk to combine until melted.
- Pour about 2 - 3 tablespoons of orange juice mixture over carrots and orange slices and toss until coated evenly. Set remaining mixture aside
- Sprinkle carrots with salt and bake in oven for 20+ minutes, depending on the size of the carrots.
- Just before carrots are done, bring remaining orange juice mixture to a boil, until reduced by half and thickened
- Remove carrots and orange slices from oven and transfer to serving platter. Pour remaining orange juice mixture over top, garnish with fresh thyme and serve.
