The one thing I love about winter is the earthy, rooty vegetables that are around in abundance at this time of year. I think that a lot of people think they don’t like certain vegetables because they’ve only tried conventional ways of cooking them. I’m the first person to admit I’d rather have anything then over-boiled carrots. But these maple roasted carrots are something else!
These maple roasted carrots makes meals so much more interesting and full of flavour. The ginger gives the carrots a wonderful kick. The sweetness from the maple syrup mixed in with the zest from the clementine really brings out the natural sweetness of the carrots.
In my opinion there’s no better way to cook a carrot then to roast it. It takes a little bit longer than boiling, but in terms of prep time, the difference is minimal. You literally cannot beat a crispy maple roasted carrot, especially if it’s served up with other roasted vegetables like potatoes and parsnips… I’m so hungry writing about all of this roasted vegetables!
Cost of making these roasted maple carrots:
I priced this recipe up on Ocado.co.uk. in Jan 2017.
Total recipe – £1.14*
Total cost per serving – £0.29
Most expensive ingredient – Maple Syrup. I find maple syrup to be an expensive ingredient in general, but it has a really lovely flavour. It’s cheaper to buy maple syrup in bulk from Amazon. You can also substitue it for another sweetener. Brown sugar works quite well in roasting as it caramelises. I like using liquid sweeteners as it coats the carrots more evenly.
*Please note that this price is for the exact amounts required for the recipe. If you do not own any of the ingredients already the cost will be much higher. Some ingredients, such as oats, herbs and dried lentils are brought in larger quantities, but should last you for many different recipes. I do not use any offers when pricing up my recipes so they remain accurate long after I have priced them up.
- 500g carrots, cut into batons
- A thumb of ginger (about 20g)
- 2tbsp sunflower oil
- 2tbsp maple syrup
- 1 clementine
- Preheat oven to 200degrees
- Cut your carrots into batons
- Add carrots to a large mixing bowl, and stir with the sunflower oil and maple syrup
- Spread carrots on an even layer on in a roasting try and place in oven. Cook for 20 minutes
- After 20 minutes, grate the ginger and zest of the clementine over the carrots, juice the remaining clementine and pour half of this all over the carrots
- Cook for a further 20 minutes or until crisp