My dad’s side of the family always cooks carrots for most holidays. One year, I He hosted Thanksgiving And while I feel obligated to serve some sort of cooked carrot, I’m tired of steamed baby carrots.
This recipe was an accidental success thanks to two things: my kids want to “help” cook and a lot of extra stuff on the table.
I will keep it Crinkle cutters To my little ones in the kitchen. They are not sharp enough to injure fingers and are suitable for children to cut vegetables. When my kids were little they were able to really help out and keep them busy while I cooked. I usually cook a few meals a week which allows them to cut back just enough for them to participate.
And now my children are older and have some cooking class, You can make most of the dishes yourself!
How these fried carrots were born
While working with me Sweet potatoesTurkey, mashed potatoes, etc., the children asked to help. So I took out the crinkle cutter and a bag of carrots. Ten minutes later, my kids had cut five pounds of carrots into crinkles so I had to find a delicious recipe to make with them.
There was gravy simmering in a pot, leftover maple syrup from a pecan pie, and fresh tarragon from the turkey so this recipe was born. Everyone loved this easy recipe for oven-roasted carrots. It makes a great side dish for special holidays like Thanksgiving or Easter, but it’s good enough for a weeknight dinner.
Cook fried vegetables
Roasted vegetables are easy to make and a delicious way to get nutrition. I usually just throw some veggies and protein on a sheet. One pan food. Parchment paper makes it easy to clean! Brussels sprouts and root vegetables both work well for cooking. You can use fresh herbs like fresh thyme or fresh parsley for seasoning, but dried herbs like cumin and garlic also work.
Some recipes call for adding refined or brown sugar, but it’s not really necessary. Caramelizing cooks the sugars in vegetables for a tasty side dish. I like to use maple syrup to add some extra flavor and complement the natural sweetness of the carrots. For the honey roasted carrot version, you can use a tablespoon of honey instead.
I used regular orange carrots, but rainbow carrots or even baby carrots would work.
Maple Tarragon Roasted Carrots
This easy recipe is sure to be a crowd pleaser for the holidays! It also makes a great weeknight side dish.
- 6-8 Carrot (whole or cut)
- 1½ TBSP mixed butter (or coconut oil, or extra virgin olive oil)
- ½ TBSP Maple syrup
- 1 tsp Fresh tarragon (chopped or ½ teaspoon dried)
- 1 tsp Sea salt
- ½ tsp Black pepper
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Preheat the oven to 400°F
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Peel the carrots. Keep carrots whole or cut in half lengthwise and place in a single layer on a large baking sheet.
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Mix together the selected oil, maple syrup, and fresh or dried tarragon in a small bowl. Toss the carrots in the mixture or brush them to coat.
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Bake for 15 to 25 minutes, or until fork-tender and caramel is set, but not soft. The cooking time depends on the size of the carrot.
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Remove from the oven, season to taste and garnish with tarragon.
Nutrition facts
Maple Tarragon Roasted Carrots
Amount per service provider (1 time)
Calories 84
45 calories from fat
% Daily Value*
Fat 5 g8%
Saturated fat 3 g19%
Trans fat 0.2 g
Polyunsaturated fat 0.3 g
Monounsaturated fat 1 g
Cholesterol 11 mg4%
Sodium 679 mg30%
Potassium 318 mg9%
Carbohydrates 11 g4%
Fiber 3 g13%
Sugar 6 g7%
Protein 1 g2%
Vitamin A 15440 IU309%
Vitamin C 6 mg7%
Calcium 41 mg4%
Metal 0.5 mg3%
* Percent daily values are based on a 2000 calorie diet.
Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or in the refrigerator.
Boiled carrots
If you don’t want to cook carrots, another option is to steam them. I mix the ingredients with some sauce and cook until the carrots are ready. Here’s how the Steam version works.
Resources:
Add all the ingredients to a large pot and fry the carrots until soft, 10-15 minutes.
What is your favorite way to eat carrots? Share below!
