Oven Roasted Maple Glazed Carrots Recipe with Fresh Thyme (2024)

FAQs

What is a good substitute for honey in roasted carrots? ›

Maple roasted carrots

The same method as above but replacing honey with maple syrup. A sprinkling of chilli flakes, some quartered oranges and a knob of butter will also work wonders here. Just make sure you keep an eye on them towards the end of cooking as the maple syrup can catch and darken quite quickly.

Roasting Tips

Parboiling skin-on carrots and parsnips lets you soften them without them losing too much moisture. Follow up by browning in a 375°F (190°C) oven for about 40 minutes.

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Roasting really brings out carrots' best qualities. To make them, just toss carrots with olive oil, salt, and pepper. Bake until they're golden on the edges and tender throughout. Serve these simple roasted carrots with traditional or heavy main dishes, like standard Thanksgiving fare, lasagna or mac and cheese.

Maple syrup is one of the best substitutes for honey because it has a very similar texture and consistency. If you usually drizzle honey over pancakes or enjoy mixing natural yogurt with honey, then maple syrup is the perfect honey replacement. When used for baking, it can directly replace honey in the recipe.

Undercook them, and the texture is tough and dense. Overcook them, and they're dry and wrinkled. The secret is to soften the carrots slightly by boiling them briefly before roasting. The texture will be firm-tender with just the right amount of caramelization on the outside.

As they cook, vegetables give off moisture, and when arranged too close together it results in a soggy outcome. Follow this tip: To achieve beautiful browning and crisp, roasted perfection, vegetables need some breathing room. Arrange vegetables in a single layer and don't overcrowd the pan.

Carrots get their signature flavor from compounds called terpenoids. Some terpenoids can have a bitter flavor, and carrots we perceive to have a pleasant flavor have a good balance between sweet terpenoids and slightly bitter ones. So far, so good. Where it most often goes wrong is in storage.

That's likely because carrot skins can turn bitter and dry when they're cooked. For some, the flavor difference is barely noticeable, but for others, the earthiness is a complete turn-off. Carrots' glossy exteriors may also turn dusty and dry in the heat of an oven.

What is the carrot trick frying? ›

The carrot trick, which is as simple as adding pieces of raw, trimmed carrot to your frying oil, could prevent whatever you're frying and the oil itself from burning. When your frying oil doesn't burn away quickly, you won't have to keep adding more to the pan.

Next, put the garlic cloves and salt in the mortar, crush to a purée, then whisk in the oil. Now toss this mixture around with the carrots and spices, then spread it out on the baking tray. Pop it into the oven on a high shelf and roast until the carrots are tender when tested with a skewer – 30-40 minutes.

Method. Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good lug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves. Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender.

Raw carrots can be a nutritious and filling snack, and their fiber can help ease constipation. But if you eat them cooked, your body can better absorb the beta carotene in them, and it reduces your chances of getting sick from a contaminated carrot.

Roasting is also easy; it's hard to overcook a roasted vegetable: if it gets too done, it's clearly burned. However, it's so easy to overcook boiled vegetables, especially carrots. They don't change color as green ones do, and before you know it, you have a soggy, mushy mess.

Replace I cup of honey with 1 1/4 cups of sugar and 1/4 cup of liquid. The liquid can be water or a liquid that is in the recipe. The flavor and texture won't be quite the same, but that doesn't mean you won't like the result!

It can be used wherever honey is used, providing a lesser flavour spectrum but saving rather a lot of cost; this would include on porridge, pancakes and waffles, in flapjacks, ginger cakes and similar. To really showcase this ingredient, try making our golden syrup dumplings.

“When the vegetable is cut, its cells rupture and release sugars and volatile hydrocarbons, the sources of the vegetables' sweetness and aroma,” he writes. "The more cells you rupture, the better the taste.”