Anything But Boring Roasted and Glazed Carrots
It can be hard to get excited about a roast carrot, especially if it’s lacking in seasoning or flavour. However, carrots are an essential part of any roast, so with a few clever tricks, you can turn a boring, bland vegetable into a side dish that lives up to the main course.
How to Cook the Perfect Maple Mustard Glazed Carrots
The trick is to pre-boil the carrots in salted water. The second half of the cooking process can then rely on roasting the glaze deep into the carrot flesh. What you end up with is a sticky, slightly sweet and salty carrot with a bit of chew and great texture.
Add These Glazed Roasted Carrots to Your Ultimate Christmas Dinner Plate
This recipe was created as part of flaevor.com’s Ultimate Christmas Dinner Plate. A combination of beautifully balanced flavours using traditional dishes with a modern, multicultural twist. To read about the Ultimate Christmas Dinner Plate and all its accompaniments, click here for the recipes.
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Maple Mustard Glazed Carrots
Ingredients
- 800g carrots medium to large
- 2 tbsp butter
- Sea salt flakes
Mustard Maple Glaze
- 1 tsp garlic powder
- 1 tbsp dijon mustard
- 2 tsp miso paste
- 1 tbsp hot water
- 1 tbsp maple syrup
- 1 tsp allspice
- Sea salt flakes
- 2 tbsp butter
- Garnish
- fresh thyme leaves
Instructions
- Heat the oven to 200°C
- Bring a large saucepan of water to a boil. Season with salt.
- Wash carrots and trim ends off both sides. Cut in half lengthways. If carrots are very large and thick, cut them in half a second time lengthways so you have quarters. It’s important all carrot pieces must be approximately the same size for cooking.
- Drop carrots into the salted water and set the timer to cook for 8 minutes
- Combine all the mustard maple glaze ingredients.
- Add 1 tbsp butter to an oven roasting tray and place in the oven for 1 minute to melt the butter.
- Drain carrots and add to the roasting tin. Roll around in the butter and season with salt (salt is needed to balance the sweet carrots in addition to the sauce). Add the mustard maple glaze and coat the carrots evenly.
- Return the tray to the oven and roast for 20 – 25 minutes or until sticky and caramelized.
- Transfer carrots to a serving plate.
- Add another tablespoon of butter to the toasting tray, let it melt, and scrape up any sticky sauce from the pan. Pour the butter over the carrots.
- To finish garnish with fresh thyme leaves and cracked black pepper.