Colorful roasted vegetables are always welcome on my table.  Especially during the holidays!  These roasted carrots are beyond delicious!  We ate a lot of superbly awesome things on Thanksgiving… but when the roasted vegetable is hogging all of the “What’s the recipe?” side-dish hype, you know its a winner.

These roasted carrots are easy to make and topped with an addicting maple dijon glaze!  Perfect for a the holidays…. and a weeknight!

I’ll be sitting out the hosting on Christmas day, but I am forever and always the salad, roasted veg, and dessert gal for our fam’s Christmas gathering.  So get ready folks, I’m bringing my A-game with these roasted carrots!

Thyme Roasted Carrots with Maple Dijon Glaze

Prep Time: 5 minutes

Cook Time: 27 minutes

Total Time: 32 minutes

Yield: 4 servings

Thyme Roasted Carrots with Maple Dijon Glaze

    For roasted carrots:
  • 1 dozen whole medium orange or rainbow carrots, peeled, halved lengthwise, and tops removed
  • 2 tbsp. olive oil
  • 3/4 tsp. kosher salt, plus additional
  • 1/2 tsp. black pepper
  • 3-4 sprigs fresh thyme
  • 2 garlic cloves, coarsely chopped
  • For maple dijon glaze:
  • 3 tbsp. maple syrup
  • 2 tbsp. dijon mustard
  • 1 tbsp. white wine vinegar
  • 1 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp. fresh thyme leaves, finely chopped
  • For serving:
  • Additional thyme leaves and sprigs
  • Freshly cracked black pepper

In a small sauce pan, combine maple syrup, dijon mustard, olive oil, vinegar, salt, and pepper.  Bring to a simmer over medium heat stirring occasionally for about 3-5 minutes.  Glaze should be glossy and slightly thickened.  Remove from heat, stir in thyme leaves, and transfer to a heat proof bowl.

To roast the carrots, preheat oven to 400 degrees.  Toss carrots with olive oil, salt, pepper, and garlic.  Arrange in a single layer on a large rimmed baking sheet.  Arrange thyme sprigs on top of carrots.  Roast for 15 minutes, then flip carrots and roast for an additional 10 minutes.  Carrots should be slightly browned and very tender.

Drizzle carrots with about 3/4 of the maple dijon glaze and a pinch of salt, toss and roast in the oven for 2 additional minutes.  Drizzle with remaining glaze, toss and serve immediately.  Garnish with additional thyme and freshly cracked pepper as desired.

http://www.almostproperly.com/thyme-roasted-carrots-with-maple-dijon-glaze/

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