I have been making these Maple Glazed Carrots for years, 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 carrot recipe that I realized that it need 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. Chef was testing a new dish for an upcoming new menu and I was a young cook, excited to see what chef was working on. Chef was working on a sauce and to my great delight he asked me taste the sauce, which I was so excited to try but at the same time scared to death because I knew he was going to ask me questions about the sauce and I did not want to make any mistakes. The one topic of that conversation that stuck with me that day was the use of chili in a sauce and how that can really add another dimension to a dish. The heat of a chili makes the partnering flavors more pronounced and vibrant, the chili has the power to elevate each bite. Who knew adding chilies to a dish could create such a dramatic effect.
For this updated recipe, the first thing that I realized I need to add to the carrots was a hit of acid, the carrots are sweet we have the maple syrup and brown sugar, all three ingredients bring a different level of sweetness to the dish which helps build complexity to the dish, and some umami. A splash of apple cider vinegar will bring a layer of earthy notes and a counter balance to the sweetness. The next area that needed to be addressed is building a bridge of flavors that help tie all of the sides 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 counter balance to all of the sweet, salty, umami, all colliding together making you take another bite followed with another bite.
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WHAT YOU NEED...
Carrots: We used multiple colored carrots for this dish but you can use orange carrots if that's all you have.
Maple Syrup: We always recommend using the best organic maple syrup you can find or afford.
Red Chili Flake: The secret to this dish is adding a bit of spice to cut the sweetness.
How To Make Maple Glazed Carrots
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