Easy Vegan Roasted Maple Glazed Carrots Recipe (oil-free) (2024)

FAQs

What are glazed carrots made of? ›

Glazed carrots coated in a mixture of brown sugar and butter are a versatile side dish you can serve alongside a weeknight meatloaf, a Sunday ham, or your Thanksgiving turkey. These caramelized carrots are a definite kid-pleaser but they're elegant enough to impress the adults as well!

Undercook them, and the texture is tough and dense. Overcook them, and they're dry and wrinkled. The secret is to soften the carrots slightly by boiling them briefly before roasting. The texture will be firm-tender with just the right amount of caramelization on the outside.

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Next, put the garlic cloves and salt in the mortar, crush to a purée, then whisk in the oil. Now toss this mixture around with the carrots and spices, then spread it out on the baking tray. Pop it into the oven on a high shelf and roast until the carrots are tender when tested with a skewer – 30-40 minutes.

Roasting really brings out carrots' best qualities. To make them, just toss carrots with olive oil, salt, and pepper. Bake until they're golden on the edges and tender throughout.

Have it as your side for a quick one-pan Baked Chicken and Rice, Meatloaf, or make complete a meat-free meal by adding a side of Mushroom Rice. Some more quick dinner ideas that will pair beautifully with these Glazed Carrots: Crispy Garlic Chicken Thighs (reader favourite!) Beef Stroganoff.

Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

Flavor Enhancements

Use spearmint, marjoram, a small bay leaf, thyme, grated ginger root, chopped chives, dill or parsley.

Roasting Tips

Parboiling skin-on carrots and parsnips lets you soften them without them losing too much moisture. Follow up by browning in a 375°F (190°C) oven for about 40 minutes.

What not to mix carrots with? ›

Mixing carrots and oranges can be very dangerous. This mix has been known to cause heartburn and kidney damage.

The reason this hack works is because carrots are a very dense root vegetable that doesn't have a ton of moisture. Since it has a lack of moisture, roasting it will just burn the item before the inside can cook. This is the same for things like broccoli – the top part burns before the stem can cook.

Make sure your oven is fully preheated, and try not to overcrowd the pan. If the carrots are too close together, they'll steam instead of roast. Also, a higher oven temperature can help with browning.

As they cook, vegetables give off moisture, and when arranged too close together it results in a soggy outcome. Follow this tip: To achieve beautiful browning and crisp, roasted perfection, vegetables need some breathing room. Arrange vegetables in a single layer and don't overcrowd the pan.

Add your vegetables to a pan and fill it halfway up the sides of the vegetables with water. Or, for more flavor, try using broth, orange juice or wine in place of water. Add a touch of butter and sugar with a pinch of salt. The sugar and butter add shine to the glaze.

The main plant compounds in carrots are: Beta carotene: Orange carrots are very high in beta carotene. The absorption is better if the carrots are cooked. Alpha-carotene: This is an antioxidant that, like beta-carotene, is partly converted into vitamin A in your body.

The plant probably originated in Iran and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot.

Fits your lifestyle and your freezer.™ Green Giant® Simply Steam™ vegetables are not only delicious, they come in freezer-friendly, easy-to-stack boxes, with a microwavable pouch inside. Great for a meal, side dish or snack—anytime.