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Maple Curry Glazed Carrots

September 27, 2017 by Nicole 6 Comments

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Looking to add something new to your Thanksgiving meal?  Why not try a quintessentially Canadian flavour combo – maple and curry.

Maple Curry Glazed Carrots | Culinary Cool www.culinary-cool.com

Three years ago, I took a 16-day road trip to the East Coast.  Obviously, I devoured my fair share of fresh, local seafood (oh lord, the lobster), but the thing I ate the second-most is quite surprising.  Chances are, if you’ve never been to the Maritimes, you’ve  probably never heard of it – Maple Curry Chicken Penne.

I’m a fan of maple, and I’m addicted to all things curry, so when I first saw this on a menu, it was a no-brainer choice.  Holy, love at first bite.  It was slightly sweet –  just enough to detect the richness of the maple – and had a mild curry flavour.  I’ve made this pasta dish SO many times at home and it reminds me of the Maritimes with eat bite.

I wanted to be able to enjoy that sweet curry deliciousness more often – and not with carbolicious pasta.  Not that I have anything against pasta, but it’s all about balance.

Maple Curry Glazed Carrots | Culinary Cool www.culinary-cool.com

So I got to thinking.  What else might benefit from a generous drizzle of maple and curry?

Carrots!

My family makes glazed carrots as a side dish on occasion and it’s one of my favourites.  Why not swap out the honey for maple, and add a dash or two of curry?  Call me crazy, but it works.  It works so incredibly well, that my mother, who “hates curry” even liked them.  Now that’s saying something.

If you’re looking to add variety and change to your thanksgiving (or anytime) meal, Maple Curry Glazed Carrots are sure to be a hit.

Maple Curry Glazed Carrots | Culinary Cool www.culinary-cool.com
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Maple Curry Glazed Carrots

Roasted carrots with a Canadian flavour spin

Course Side Dish
Cuisine American
Keyword Curry, Maple, Roated Carrots
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 lb carrots peeled*
  • 1 tbsp olive oil
  • salt
  • 1 tbsp butter
  • 2 tbsp maple syrup
  • 2 tsp curry powder

Instructions

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment.
  2. Peel carrots and trim the tops.
  3. Toss the carrots with olive oil and sprinkle lightly with salt. Place on the baking sheet in a single layer.
  4. Roast for 10 mins, stir/toss the carrots around, then roast for another 10 mins, or until tender.
  5. Meanwhile, in a small saucepan, melt the butter.
  6. Remove from heat, add the maple syrup and curry powder. Stir to combine.
  7. Pour over the roasted carrots and serve hot.

Recipe Notes

*I used slender carrots with the tops still on. You can use any type of carrot you like.

 

Maple Curry Glazed Carrots | Culinary Cool www.culinary-cool.com

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Filed Under: Vegetarian Tagged With: fusion cuisine, half your plate, Roasted Carrots, Thanksgiving, Thanksgiving Side dish, vegetarian

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Comments

  1. Gloria @ Homemade & Yummy

    September 29, 2017 at 6:39 pm

    Seriously I don’t know what I was thinking….but tonight while I was visiting my daughter and grandkids she said something about Thanksgiving next weekend. I said NO it’s not next weekend. OMG…I better get planning since I am hosting. I was trying to by another week of time before all the cooking. These carrots look like the perfect side dish for the smoked turkey. Oh yes….guess I better take that out of the freezer to thaw.

    Reply
    • mmNicole

      October 7, 2017 at 11:17 pm

      I know, right?! Thanksgiving totally snuck up on me, too.

      Reply
  2. Vicky Chin

    September 29, 2017 at 7:32 pm

    I have never tried maple and curry together, but what a fantastic idea! I bet it tastes super delicious ! I will definitely give this a try! Thanks for sharing!

    Reply
    • mmNicole

      October 7, 2017 at 11:09 pm

      Maple and curry is one of my all-time fave fall flavours! Definitely give it a try.

      Reply
  3. Dana Sandonato

    October 3, 2017 at 8:08 am

    Honestly, I’m kind of obsessed with the site of roasted carrots that still have their little green tops. There’s something so rustic, wholesome, and welcoming about it โ€” despite the fact that we don’t eat those tops. Carrots just look damn cute with their tops! This recipe sounds glorious. I love the use of maple ๐Ÿ™‚

    Reply
    • mmNicole

      October 7, 2017 at 11:16 pm

      I agree, I love the way carrots look with their tops still intact.

      Reply

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I'm Nicole, a cookbook addict, cooking school instructor, travel junkie, and lover of all things sweet.

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