I have been making these Maple Glazed Carrots for years and for the most part, the recipe has not changed at all. It is a solid recipe that people love. It was not until I started testing the maple glazed carrot recipe that I realized it needed to be updated.
Looking at the recipe, the first memory that sprang to mind was a conversation I had with Chef/ Owner George Morrone at the restaurant Aqua in San Francisco. The chef was testing a new dish for an upcoming menu, and I was a young cook excited to be in the mix. The chef was working on a sauce and to my great delight, asked me to taste it. I was so excited to try it but at the same time scared to death because I knew he was going to ask me questions and I didn’t want to make any mistakes. We discussed the use of chili in a sauce and how that can really add another dimension to a dish. The heat of chili makes the partnering flavors more pronounced and vibrant, subsequently elevating each bite. This was a revelation to me.
For this updated recipe, I added a bit of acidity to the carrots which are sweet with maple syrup and brown sugar. All three ingredients bring an elevated level of sweetness to the dish, building complexity to the dish, and adding umami. A splash of apple cider vinegar brings a layer of earthiness and counterbalances the sweetness. The next area that needed to be addressed is building a bridge of flavors that helps tie it all together. In this case, we are adding ginger.
The last little change is adding the red chili flakes, this is the secret ingredient in this dish, the spicy heat helps draw the flavors all together as a counterbalance to all of the sweet, salty, and umami, all colliding together making you take another bite followed with another bite.
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How To Make Maple Glazed Carrots
WHAT YOU NEED…
Maple Glazed Carrots
Servings: 8 as a side
These Maple Glazed Carrots are a fan favorite! The red chili flakes are the secret ingredient in this dish, the spicy heat helps draw the flavors all together as counter balance to all of the sweet, salty, umami, all colliding together making you take another bite fol-lowed with another bite.Print Recipe
- Preheat the oven to 400° F. Remove the top of the carrots, scrub the carots well, no need to peel the carrots.
- Cut the carrots into 3 inch pieces on a bias cut, for the thick part of the carrot closer to the top you need to cut those sections in half length wise, then into a bias cut. We are looking for a uniform size. In a large bowl mix the carrots with the cinnamon, ginger, salt, red chili flakes and 1 Tbsp of extra virgin olive oil.
- Heat a large sauce pan over medium high heat. Add 1 Tbsp of extra virgin olive oil, add seasoned carrots, spread the carrots out in a single layer so that the carrots can get some color and start roasting. If you do not have a large enough pan you can do this in batches. Once the carrots have started to get some color add the vegan butter if you cooked the carrots in batches combine all of the carrots. Add the maple syrup and brown sugar, stir to combine.
- Place the carrots in the oven cooking for about 25 -30 minutes, the maple syrup should be reduced and coating the carrots. Add the apple cider vinegar, toss to coat. Season to taste if needed and finish with chopped chive.
Calories: 156kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 369mg | Potassium: 266mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5911IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 1mg