If you are stressed over making the sweet potato casserole for your holiday dinner, don’t be! Keep things simple and make these sweet maple glazed carrots instead. I opted to do this very thing for our Thanksgiving dinner this year and everyone loved them. I will definitely be making these carrots all year ’round! Thank you, Beryl’s Kitchen for this awesome recipe.
Check out what my pals over at Beryl’s Kitchen had to say about this:
For this Thanksgiving, give these maple glazed roasted carrots a try. They are lightly sweetened and perfectly balanced to complement a savory main dish.
I made these carrots for Thanksgiving and they went perfectly with the turkey. Yummo1
4 Large Carrots (skinned and sliced)
1/4 Cup Maple Syrup
1 Teaspoon McCormick Vanilla Extract
1/4 Teaspoon Morton Salt
1/4 Teaspoon Ground Ginger
1/8 Teaspoon Ground Nutmeg
1 Teaspoon Ground Cinnamon
First, preheat your oven to 350 degrees F.
Next, skin and slice your carrots into equal-sized, circular pieces.
Then, in a large bowl, toss the carrots with all the spices, salt, vanilla, and maple syrup.
After that, transfer the mixture to an 8in. cast iron skillet, cover it with aluminum foil, and bake dish in your oven for 35 to 40 minutes or until the carrots are fork tender.
Last, serve the roasted carrots while they are still hot.
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Quick Tip: I love to eat these carrots over a mountain of mashed potatoes.
Thank you Beryl’s Kitchen for this awesome recipe!