How is it already mid-November?! I’m pretty sure it was just New Year’s Day 2019 and now the year is almost over…not to mention, the holidays are right around the corner. The countdown to Thanksgiving 2019 is on, and I have to tell you, as a pregnant woman in my second trimester, I’m
pretty extremely excited! The pregnant appetite is real these days so I’m speculating I’ll down a second plate plus a dessert plate at least. Anyway, you’re not here for my Thanksgiving day dreams, you’re here for the carrots.
These are special enough for a Thanksgiving side, yet simple enough for a weeknight dinner. Roasting the carrots brings out their natural sweetness, which is only enhanced by maple syrup, counteracted by the tartness of Dijon mustard, and a touch of rosemary adds brightness. I struggle to get Zemirah to eat carrots, but she wouldn’t stop taking these right from the bowl while I was photographing them! I certainly hope your family will like these as much as mine did!
Maple Dijon Roasted Carrots
- 2 lbs of baby carrots, halved lengthwise (large carrots would work, too, but would need to be sliced into quarters)
- 1/2 cup of pure maple syrup
- 2 tbsp of butter (my favorite brand of grass fed butter) or ghee, melted (or substitute with your favorite cooking oil such as coconut or avocado)
- 1 tbsp of Dijon mustard
- 2 tsp of dried rosemary
- 1 tsp of kosher salt
- Preheat oven to 425 F
- Lay carrots flat on a parchment or silicone mat lined baking sheet
- In a microwave safe bowl, melt your butter or ghee (if using a liquid at room temp oil, ignore this step)
- Combine butter, syrup, mustard, rosemary, and salt
- Pour mixture over carrots and stir to ensure all carrots are covered
- Roast for 50-60 minutes, stirring halfway through, until fork tender
- Store leftovers covered in fridge for a week to 10 days
Easy peasy and delicious! The carrots in my Roasted Chicken with Carrots are also amazing, and for more vegetable side dishes check out my Crispy Brussels Sprouts, Sweet and Sour Broccoli, ABC Brussels Sprouts, plus plenty of potato recipes. I hope this simple recipe inspires you for your Thanksgiving sides, or even as a way to make a weeknight dinner a little fancier – and it never hurts to cover your kids’ vegetables in syrup and butter 😛 Eat your vegetables, like them, too…and enjoy your pinch of crazy!
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