ROASTED MAPLE-GLAZED BABY CARROTS WITH DRIED GRAPES
Provided by Amanda Hesser
Categories side dish
Time 2h20m
Yield 6 - 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 250 degrees. Put grapes in a bowl and spray lightly with vegetable oil. Toss to coat. Turn grapes into a 12-inch non-stick ovenproof skillet. Dry in oven, tossing grapes every 20 minutes or so, until skin shrivels and grapes are tawny and lightly caramelized, 2 to 2 1/2 hours. Remove from oven and set aside. (Grapes can be made a day ahead and refrigerated.)
- Place carrots on paper towel-lined pan to dry. Increase oven temperature to 500 degrees. Place broiler pan or heavy roasting pan in oven. In small saucepan over low heat, melt butter and cook until golden brown. Add sage leaves, maple syrup and dried grapes. Swirl to combine and turn off heat, but leave on burner to keep warm.
- Place carrots, olive oil and salt in a bowl and toss, rubbing oil and salt into carrots. Turn carrots onto hot pan in oven in a single layer. Roast, shaking pan occasionally, until carrots have begun to color and are almost tender, about 10 minutes.
- Pour grape mixture over carrots and toss with heat-proof spatula to coat. Roast until glaze begins to set and carrots are tender and spotty-brown, about 5 minutes more. Remove carrots from oven and sprinkle with lemon peel and pepper. Transfer to warm bowl and serve immediately.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 381 milligrams, Sugar 15 grams, TransFat 0 grams
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TJ Johnson
[email protected]I'm not sure what I did wrong, but my carrots turned out mushy. I think I might have roasted them for too long.
Raz Editor
[email protected]I made these carrots for a party and they were a big hit. Everyone loved the sweet and savory flavor. I will definitely be making them again.
B 2 D
[email protected]These carrots were a little too sweet for my taste. I think I'll try using less maple syrup next time.
Tshepi Mnguni
[email protected]I'm not usually a fan of carrots, but these were actually really good. The roasting process brought out their natural sweetness and the maple glaze was delicious. I'll definitely be making these again.
Jazmine Goza
[email protected]These carrots are so easy to make and they're so delicious. I love the combination of sweet and savory. I will definitely be making these again.
Savage World
[email protected]I made these carrots for my family and they loved them. They're a great way to get your kids to eat their vegetables.
Tjingani Machongo
[email protected]These carrots were delicious! The maple glaze was the perfect touch. I will definitely be making these again.
BONNIE VENTURE
[email protected]I'm not sure what I did wrong, but my carrots turned out mushy. I think I might have roasted them for too long.
Hoor Mallah
[email protected]I made these carrots for a party and they were a big hit. Everyone loved the sweet and savory flavor. I will definitely be making them again.
Md Bodiur
[email protected]These carrots were a little too sweet for my taste. I think I'll try using less maple syrup next time.
Asfak Asfak
[email protected]I followed the recipe exactly and the carrots turned out great. They were tender and flavorful. I served them with a side of roasted chicken and they were a perfect complement.
Kenny Kohl
[email protected]These carrots were so easy to make and they turned out perfect. I love the combination of sweet and savory. I will definitely be making these again.
Dixie Hatley
[email protected]I'm not usually a fan of carrots, but these were actually really good. The roasting process brought out their natural sweetness and the maple glaze was delicious. I'll definitely be making these again.
olalekan dikko
[email protected]I made these carrots for a potluck and they were a huge success. Everyone loved them! They're so easy to make and they're a great way to get your kids to eat their vegetables.
Rokeeb Ali
[email protected]These roasted carrots were a hit! The maple glaze was the perfect balance of sweet and savory, and the dried grapes added a nice touch of tartness. I will definitely be making these again.