MAPLE DIJON ROASTED CARROTS RECIPE
BY: ANDREA ALDEN & ORIGINALLY POSTED ON NAPOLEON.COM
I’ve made these Maple Dijon Roasted Carrots a few times. It is the dish most often requested when I offer to bring something to family functions. The relatively simple glaze is loaded with Umami flavor. Read more about The Science of Barbecue – Why Grilled Food Tastes Good to learn more about Umami. This is a side dish that adds a bright pop of color to your table. The deep roasted flavor of the carrots pairs perfectly with whatever dish you serve. You can use regular carrots, go fancy with young carrots with the green tops still on, or even get really crazy and use brightly colored heirloom carrots. However you slice or peel them, this side dish is de-lilsh!
|20 (2 lbs.)||carrots|
|2 tbsp.||roasted garlic oil|
|2 tbsp.||maple syrup|
|1 tbsp.||grainy Dijon mustard|
|½ tbsp.||Dijon mustard|
|½ tbsp.||aka miso paste|
|½ tbsp.||rice wine vinegar|
|2 tsp.||soy sauce|
|1 tbsp.||fresh thyme leaves|
1. Preheat your grill to 400°F, prepare for indirect grilling.
2. Peel and scrub all of the carrots. Cut them to your desired length and thickness. Anything over ¾-inch thick, I recommend cutting in half.
3. In a bowl or measuring cup, whisk together the garlic oil, maple syrup, mustards, miso, vinegar, and soy. Toss the carrots with the sauce, then arrange them on a baking sheet in a single layer. Pour any remaining sauce over the carrots.
4. Bake over indirect heat for 40 minutes, or until the carrots are fork tender.
5. Sprinkle the carrots with thyme leaves and serve immediately.
Maple Dijon Roasted Carrots are one of those side dishes that quickly disappears at family dinners. The flavor is amazing, salty, sweet, and savory, all joining forces for your tasting pleasure. What is your family’s favorite side dish?
Spread that garlicky goodness
Sweet sweet smoke
Serve with a salad