VegBox Recipes

Maple Glazed Carrots

Rather than just boiling your carrots, why not roast them with an orange and maple syrup glaze? Great for winter carrots that need a bit of extra sweetness.
 
 

Ingredients

Serves 4

  • Enough carrots for 4 people
  • 1 tablespoon maple syrup (or honey)
  • 2 tablespoons orange juice (not squash / cordial)
 

Method

  1. Pre-heat the oven to 200 C. Put your potato roasting tin in the oven to pre-heat.

  2. Scrub the carrots . There's no need to peel them, unless the skins are a bit bad.

  3. Chop to the size you want to roast.

  4. Put the orange juice and maple syrup in a bowl and mix well. Add the carrots and mix well, ensuring all carrots are coated with the glaze.

  5. When the oven is hot, put the carrots in the roasting tin, with any spare juices from the bowl. Spread into an even layer.

  6. Roast for 20 minutes, then take the tray out of the oven (to keep the oven hot) and turn all the carrots, to allow all surfaces to get crispy.

  7. Cook for another 10 minutes.

 

Time From Cupboard-To-Table

About 40 minutes
 

Notes & Variations on Maple Glazed Carrots

Experiment with spices. If it's Christmas time, you could add some ground cinnamon or nutmeg.

At other times, maybe some of your favourite herbs (nothing too strong, or it will detract from the sweetness). Coriander leaves would work particularly well.

 
 
 

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!


Subscribe now

 

Rate It!

Have you tried this recipe? Tell us what you think of it.

 




Find more recipes

 

Carrot Recipes

Satisfying Salad of Carrot, Beetroot and Balsamic Vinegar
This fabulous combo was sent into us by Karina L in New Zealand. Karina says:

"I saw a woman eating it one day and it looked scrummy so I asked her what it was. It's a very good liver cleanser, apparently!"

We love that you asked her what it was, Karina, and we're delighted that you did.
Broad Beans Quinoa
This is a delicious recipe for both broad beans and quinoa. It takes less than 15 minutes to make and works well as a delicious lunch or a summer party dish.
Sprouting Broccoli Stir Fry
This is a great way of using in-season sprouting broccoli and end-of-season, stored carrots. My favourite way of eating this is with Thai-style bean curd, but firm tofu or Halloumi cheese both work well, too. It’s a really quick meal – just 10 minutes – yet is filling and tasty.
Spicy Butternut Squash Soup

DELICIOUSLY SPICY BUTTERNUT SQUASH SOUP

Butternut squash has such a sweet taste and beautiful texture and this delightfully simple recipe will make a very special ingredient even more divine, with a touch of spice!

And why not give your squash soup a twist by adding a handful of nachos and a generous sprinkling of grated cheese as a topping.

Thai Style Squash Curry
This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too.
Mini Carrot Cakes
This carrot cake recipe takes just ½ an hour from start to eating and they're really easy to make. Kids love them and the grown-ups don't take much persuading either! So if you've got some carrots to use up, it's time to get baking. Top tip: These are great for Hallowe'en or a bonfire night party!
 
 

Orange Recipes

Beetroot & Orange Salad
The combination of beetroot, orange and coriander is fragrant and the flavours really compliment each other.
Caramelised Beetroot
This recipe is great because it brings out the sweetness of the beetroot and you can leave it to cook in the oven while you prepare the rest of the meal.
Beetroot And Orange Soup
The fantastic colour of this soup makes a wonderful change from the earthy colours of other winter root vegetables and the greens of winter brassicas.
Beetroot and Celeriac Gratin
This recipe for beetroot and celeriac gratin is on test - but still available for you to try. Why not give it a go?
Poached Cherry Pavlova, Vanilla Cream and Toasted Pistachios
This is a pretty luxurious recipe, and it's probably one for a dinner party rather than dessert on a worknight, if you know what I mean, but we include so few of those, and this one was too drool-worthy to pass up : )

You can find the recipe and loads of others in Matt Tebbutt’s new book, "Matt Tebbutt Cooks Country", and we’ve included it in our database courtesy of Mitchell Beazley and Octopus Books. Thanks folks!
Cod with Chicory and Baby Beetroot
This recipe was provided for us by the VegBox Recipes Number 1 Chicory Fan, Denise Tolson. We don't often feature fish recipes, but this one sounds so delicious, and is so easy, that we couldn't overlook it. Thanks Denise!
 
 
 
 

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge