I was blessed with another batch of beautiful rainbow carrots in my basket from Suncoast Organics this week. You may recall that the last time I had some, I pickled them with some daikon radish and made a lovely Do Chua. This time, I wanted to show the carrots off in a more “Autumn-like” way. Few things say Fall more than a big platter of lovely, caramelized, roasted root vegetables. And, that happens to be my favorite way to enjoy them. I saw a recipe using rainbow carrots on Jaden’s TLC blog and it inspired me. Jaden also happens to be a member of Suncoast Organics.
In her recipe, Jaden roasts her carrots and then covers them with a glaze made with honey and mustard. I decided to swap out the honey for some wonderful Vermont maple syrup that my nephew recently sent me. (He just started medical school at the University of Vermont and we are soooo proud of him!) I also added a splash of sherry vinegar to the glaze for a little extra oomph. Instead of pouring the glaze on the carrots after they came out of the oven, I added it during the last few minutes of cooking to give them a little more of that “sticky gooey” factor that I love so much.
Look at how beautiful those carrots are! I couldn’t stop taking pictures of them!
Rainbow carrots don’t really taste much different than regular carrots. But, they look so darn lush and pretty that eating them just feels more special! You can certainly make this recipe with any kind of carrots you have, or even with other Fall vegetables like rutabaga, sweet potatoes or butternut squash. It’s all good!
Roasted Rainbow Carrots with Maple-Mustard Glaze
Ingredients:
2 bunches (about 1-1 1/2 pounds) rainbow carrots (If you can’t find rainbow carrots, regular carrots work just as well.)
Olive oil
Kosher or sea salt to taste
1/4 cup pure maple syrup
1 tablespoon grainy mustard
Splash of sherry vinegar
Preparation:
Preheat oven to 400 F.
Wash and scrub carrots well and slice them in half lengthwise. Lay them, cut side down, on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt.
Roast carrots for 30-35 minutes, until soft and lightly browned.
While carrots are roasting, combine maple syrup and mustard in a small saucepan over medium heat. Heat until the mixture just starts to simmer. Remove and stir in a splash of sherry vinegar. Set aside.
About 2 minutes before carrots have finished roasting, drizzle maple-mustard glaze on top of them. Continue cooking until carrots are done.
Serves 4-6, depending on how much you like carrots.
Enjoy!
Filed Under: Cooking, Healthy Eating, Quick and Easy, Recipes, Vegetables
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On September 20, 2010 at 1:25pm, Joanne said...
These sound delightful! I bought some carrots from the farmer’s market this weekend…not rainbow…but I bet they will still taste delicious smothered in this glaze! How aesthetically pleasing!
On September 20, 2010 at 1:58pm, Jessica @ How Sweet said...
Those actually look FUN to eat!
On September 20, 2010 at 2:05pm, Katie said...
They look divine!
Katie xox
On September 20, 2010 at 2:16pm, Rosa said...
Those are so beautiful and appetizing!
Cheers,
Rosa
On September 20, 2010 at 2:37pm, Karen@Mignardise said...
I love this kind of fall food too - anything with maple syrup is so good! I want to try this ASAP!
PS - I hope your nephew enjoys Burlington. I went to undergrad at UVM and loved it.
On September 21, 2010 at 8:15am, Susan said...
So far, he’s loving it. I’m sure he’s glad to be out of this heat! We’ll see how it goes when the snow is three feet deep, though. 😉
On September 20, 2010 at 6:11pm, Valerie @ City|Life|Eats said...
These carrots are beautiful. I love the recipes and photos as well
On September 20, 2010 at 8:10pm, megan said...
Those carrots look incredibly delicious!
On September 20, 2010 at 9:29pm, Judy said...
how colourful! these babies are gorgeous. i aint ever seen rainbow carrots before, but we know why bugs bunny was so chilled out now. psychedelic!
On September 21, 2010 at 8:16am, Susan said...
Lol! 8)
On September 20, 2010 at 9:47pm, Jennifer @ Maple n Cornbread said...
I love rainbow carrots and they sure are pretty to serve! The maple mustard glaze is perfect!
On September 20, 2010 at 10:52pm, bellini valli said...
I wholeheartedly agree Susan that heirloom carrots just seem to taste better. We taste with our eyes first!!
On September 21, 2010 at 8:17am, Susan said...
So true, Val.
On September 20, 2010 at 11:11pm, Suzanne said...
Wow, these look scrumptious, seriously good.
On September 21, 2010 at 5:02am, joanne at frutto della passione said...
I love a good maple glaze! Must be my Canadian roots but I can’t resist it. Unfortunately my Italian husband and son are as devoted to maple syrup as I am so I often have to tweak recipes to serve !
Oh well, things could be worse right? I would love to get my hands on rainbow carrots, but I have never seen them here. Regular carrots will just have to do!
On September 21, 2010 at 5:59am, nina said...
A friend brought me some maple syrup from their last trip to Canad. I have only a little bit left, guess what I am going to use it for…..it is a no brainer….carrots!!! Love it, Susan!
On September 21, 2010 at 8:19am, Susan said...
So happy that you all like this one! It just goes to show that when you start with great quality ingredients, you don’t need much else.
On September 21, 2010 at 3:06pm, Jenn AKA The Leftover Queen said...
Your carrots look beautiful! Love the sub of VERMONT Maple syrup!!!! Yum!
On September 21, 2010 at 6:12pm, Farmer Jen said...
Simple and delicious. I like that in a recipe.
On September 21, 2010 at 10:30pm, Marie said...
Picture perfect, and I love your sticky gooey combination!
On September 22, 2010 at 8:31am, brilynn said...
Beautiful carrots! And I definitely approve of the swap to maple syrup!
On September 23, 2010 at 12:26am, Betty @ scrambled hen fruit said...
Baked carrots are awesome- I love all the colors of yours!
On September 24, 2010 at 7:31am, The Food Hunter said...
These carrots look so good