Wednesday, March 14, 2012

Maple Roasted Carrots

I'm always looking for new side dishes and new ways to prepare vegetables. We actually eat a lot of fruits and veggies, especially since I started Weight Watchers since they are all 0 points. When you eat veggies as often as we do, you get tired of side salads and steamed broccoli. I try to mix it up so we don't get bored with them and stop eating them all together. I also want Max to learn to try vegetables in different ways. Right now he will only eat them as purees and if they are mixed together (applesauce with carrots, squash with sweet potatoes, zucchini and green beans with peas and corn).

This recipe is pretty basic and mimics the flavor of candied carrots without having tons of sugar. The carrots came out tender with a nice roasted flavor from the salt and oil. The butter and syrup gave a nice glaze to them but was not overpoweringly sweet.

I served this as the starch with our meal and then served a green vegetable along with it. Doing this makes the small serving size more filling. You could even toss them with a green veggie like spinach or zucchini for a more colorful plate. Vince, who hates his veggies to be sweet, said he would like to have these again. I haven't let Max try these yet, so the verdict is still out on how infant/toddler friendly they are.

Maple Roasted Carrots
Adapted from The Way to His Heart

2 pounds Baby Carrots
1 1/2 teaspoons Extra Virgin Olive Oil
1/2 teaspoon Salt
2 Tablespoons Butter
2 Tablespoons Maple Syrup

  1. Preheat oven to 425F.
  2. Line a metal baking sheet with foil and lightly grease with cooking spray.
  3. Toss the carrots the salt and olive oil.
  4. Spread the carrots on to the baking sheet in a single layer.
  5. Roast for 12 minutes.
  6. While the carrots continue to roast, heat the butter in a small saucepan.
  7. Simmer the butter until it becomes a deep golden brown, about 1 minute.
  8. Remove from heat and mix in the maple syrup.
  9. Drizzle the syrup mixture over the carrots and toss to coat thoroughly.
  10. Return the carrots to the oven to roast until tender, about 10 minutes.

Yields: 8 servings (approximately 1/2 cup per serving)

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