Roasted Mustard Maple Glazed Carrots
The bite of mustard, the sweet note of maple and the tang of red wine vinegar combine to make one hell of a glaze, taking these carrots to the next level. Normally, in the circles I run in, carrots are not the highlight of a meal, rather an oft overlooked side piece used more for a pop of color than banging flavor.
Fork tender, slightly sweet, tart, and packing a slight heat, these carrots stole the show. This recipe can definitely stand up to that holiday ham!
1 bunch of heirloom carrots, leaves attached
1 cup The Clevelander
1/4 cup Red Wine Vinegar
1/8 cup Olive Oil
1 tsp Kosher Salt
1/2 cup pecan pieces.
Preheat the oven to 350 degrees.
Clean the carrots by trimming the stems then washing and scrubbing.
In a bowl, mix The Clevelander, Red Wine Vinegar, Olive Oil and salt, whisking to combine.
On a baking sheet, spread out a layer of tinfoil and place the carrots on it.
Coat the carrots in the sauce.
Create a folded pouch with the carrots by raising the sides of the tin foil together and folding the ends. The objective here is to create an environment where the carrots can braise in the liquid.
Bake the carrots for 45 minutes at 350 degrees.
After 45 minutes, remove the carrots and open the foil. Be sure not to lose any of the liquid.
Add the pecans to the carrots and mix gently. Try to keep the carrots in an even layer.
Return the carrots to the oven and roast, uncovered, for 15 minutes.
Mix one last time and serve immediately.
Always add more pecans if you like pecans! The combination of The Clevelander and Pecans should not be slept on.
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