These maple cider roasted carrots will break you out of that “what’s for dinner”
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These maple cider roasted carrots have just the right balance of sweet and tang, thanks to the real maple syrup and apple cider vinegar. With just a bit of syrup, I like that they’re not quite as sweet as glazed carrots, especially if your holiday dinner table also has a bunch of other “sweet” side dishes, like sweet potato casserole and cranberry sauce. I served them for Thanksgiving the other week and everyone loved them!
They also make a great side dish for a weeknight meal. They’re uncomplicated to make but mix things up from my normal roasted veggie routine. If you cut them into coins they cook much faster and take less than 30 minutes start to finish. Just add some chicken or whatever leftover protein is in the fridge, and you’re good to go!
Another thing we noticed is that after a few days, the cider flavor grows. Dilute a little extra syrup (a tablespoon or so) with an equal amount of water and toss the leftovers in it before serving, and i
The roasting time is flexible too. If you want more of a bite to your carrots, cook closer only about 8 minutes. I like mine with a little firmness in the middle but mostly soft, so the 11-minute mark was just about right for my oven!
Maple Cider Roasted Carrots
- 1 lb carrots
- 2 tsp unsalted butter
- 2 tsp extra virgin olive oil
- 3/4 tsp salt
- pinch pepper
- 2 Tbsp maple syrup
- 2 1/2 Tbsp apple cider vinegar
- 1/4 cup chopped walnuts
- Preheat the oven to 375°F. Cut the carrots into coins
- In a large oven-proof skillet, heat the butter and oil. Add the carrots, salt, and pepper and cook over medium-high heat for 5-7 minutes, stirring occaisionally.
- When carrots are starting to brown and soften, remove from heat. Add the syrup and vinegar and toss to coat.
- Roast in the oven for 10-12 minutes, until carrots are cooked through but not mushy.
- Top with walnuts, toss and serve.
That’s all it takes for maple cider roasted carrots!
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