Thanksgiving is a time for family gatherings, delicious feasting, and reflecting on what we appreciate in life. One of my favorite side dishes to prepare for this season is caramelized carrots. Their natural sweetness, enhanced by a caramelization process, creates a delightful companion to the savory turkey and stuffing. Not only are these carrots delicious and appealing, but they also fit well into healthy, vegan, and gluten-free diets, making them an excellent addition to almost any Thanksgiving spread.

Ingredients List

Carrots: 1 pound (approximately 4-5 medium-sized carrots)
Olive Oil: 2 tablespoons
Maple Syrup: 2 tablespoons (can substitute with honey for non-vegan)
Salt: 1/2 teaspoon
Pepper: 1/4 teaspoon
Fresh Thyme: 1 tablespoon, chopped (optional)
Butter: 1 tablespoon (for non-vegan option)

Possible Substitutions:

For oil: You can use coconut oil or avocado oil.
For sweetener: Agave nectar works well for a vegan option.

Step-by-Step Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare Carrots: Peel the carrots and cut them into 1-inch pieces (you can also slice them lengthwise for a different presentation).
Mix Ingredients: In a large mixing bowl, combine olive oil, maple syrup, salt, pepper, and fresh thyme. Mix well.
Add Carrots: Add the carrot pieces to the bowl and toss until they are well coated with the mixture.
Spread on Baking Sheet: Spread the coated carrots in a single layer on a Baking sheet lined with parchment paper.
Roast Carrots: Roast in the preheated oven for 25-30 minutes, until they are tender and caramelized, stirring halfway through for even cooking.
Optional Finish: For a richer flavor, toss the roasted carrots with butter just before serving.

Tips and Tricks Section

For more flavor, add minced garlic to the oil and syrup mixture before tossing with the carrots.
If you want a spicy kick, sprinkle some cayenne pepper or red pepper flakes into the mix.
These caramelized carrots can be made a day in advance; just reheat them in the oven before serving.

Nutritional Information (per serving):

Calories: 150 kcal
Macronutrients:
- Protein: 1 g
- Fat: 7 g
- Carbohydrates: 23 g
Micronutrients:
- Fiber: 4 g
- Sugar: 9 g
- Sodium: 200 mg

Recipe Notes

Feel free to customize your carrots by adding different herbs such as rosemary or dill.

FAQs

How should I store leftovers?
- Store in an airtight container in the fridge for up to 3 days.
How do I reheat caramelized carrots?
- Reheat them in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Can I use baby carrots instead?
- Yes, but adjust the cooking time as they may roast faster.
What if I don’t have thyme?
- You can substitute with rosemary or sage, or just omit it entirely.
Can I make this recipe ahead of time?
- Absolutely! Prep and roast them a day before and simply reheat before serving.

Please give us your feedback

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Recipe Card: Caramelized Carrots

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

Carrots: 1 pound
Olive Oil: 2 tablespoons
Maple Syrup: 2 tablespoons
Salt: 1/2 teaspoon
Pepper: 1/4 teaspoon
Fresh Thyme: 1 tablespoon (optional)
Butter: 1 tablespoon (optional)

Instructions:

Preheat your oven to 400°F (200°C).
Peel and cut the carrots into 1-inch pieces.
In a bowl, mix together olive oil, maple syrup, salt, pepper, and thyme if using.
Toss carrots in the mixture until well coated.
Spread on a Baking sheet lined with parchment.
Roast for 25-30 minutes, stirring halfway.
Toss with butter before serving, if desired.

Nutritional Information (per serving):

Calories: 150 kcal
Protein: 1 g
Fat: 7 g
Carbohydrates: 23 g
Fiber: 4 g
Sugar: 9 g
Sodium: 200 mg

Tips and Variations:

Consider adding garlic or red pepper for extra flavor.

Storage:

Store in an airtight container in the refrigerator for up to 3 days.

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