You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!


~ Oven-Roasted, Maple-Glazed, Candied Carrots ~

IMG_8583My mother never made candied carrots.  My girlfriend Brenda's mother made candied carrots. Brenda's mother, Meryle, was a Southern Belle kinda gal, and, she always served candied carrots with ham, which, oddly, she served a lot.  What do I mean by "oddly a lot"?  Well, when I was in elementary school, I used to go to Brenda's house after school (and vice versa), often, to play with Barbie dolls (Brenda and I both had elaborate setups in our respective bedrooms for our many Barbies, her relatives, her cars and her dream houses).  I ate a lot of Brenda's mom's canned ham, candied carrots and green beans during those formative years!

Brenda's mom made her candied carrots with brown sugar.  I am sure of it.  How can I be sure? Because I asked her and she told me.  That ingredient was the only reason that I liked her candied carrots.  Why?  Minus the brown sugar, during this time period in my life, you couldn't pay me to eat a boiled carrot.  My mother made roasted carrots, which I loved, and, I liked raw carrots too, but boiled carrots:  not so much!

IMG_8567Over the years, I've eaten many versions of candied carrots.  The best ones are roasted, not boiled. All versions contain butter and a sweetener of some sort:  brown sugar, honey or maple syrup.  In my opinion, maple syrup is by far the best.  I first ate them prepared with maple syrup in Killington, Vermont back in 1985 and never looked back.  There is just something about pure New England maple syrup that was made for oven-roasted carrots!

Besides salt and pepper, most versions also contain a spice or a seed (like ground allspice or ginger, or, whole fennel or caraway seeds), which is usually determined by what you are serving the carrots with (I'm using fennel seed today).  If you're inclined to add a minced, bright-green fresh herb, which I do on occasion, toss it in when the candied carrots come out of the oven... not when they're going in.  Why?  Fresh herbs blacken during the roasting process.  Got it?  Good!!!

IMG_85492  pounds peeled and 1/4"-thick, bias-sliced or coined carrots

1/4  cup butter, melted (1/2 stick)

1/4  cup pure maple syrup 

1  teaspoon sea salt

1/2-1  teaspoon white pepper

1  teaspoon caraway or fennel seed (optional)

1/2  teaspoon allspice or ginger (optional)

1  tablespoon minced fresh herb of choice, tossed in after roasting (optional)

no-stick cooking spray

IMG_8555 IMG_8552~ Step 1. Prep the carrots as directed and place in a large bowl as you work.  On stovetop or in microwave, melt the butter.  Add the butter, maple syrup, salt, white pepper and any optional seeds and/or spices.  Using a large rubber spatula, thoroughly combine.

IMG_8561~ Step 2.  Transfer carrots to a 1 1/2-quart casserole dish that has been sprayed with no-stick cooking spray.

~ Step 3.  Roast, uncovered, on center rack of preheated 375 degree oven for 1 1/2 hours, stopping to stir/toss with a large spoon about every 15 minutes.

IMG_8578Note:  During the roasting time, the carrots will have lost almost all of their moisture and the syrup and butter will have formed a beautiful, glaze.  Because the carrots have lost their moisture, they are greatly reduced in volume, which is why there's just 4-6 servings. Remove from oven.  Rest carrots about 5 minutes, restir, and serve:

IMG_8604Oven-Roasted, Maple-Glazed, Candied Carrots:  Recipe yields 4-6 servings.

Special Equipment List:  vegetable peeler; cutting board; chef's knife; large rubber spatula; 1 1/2-quart casserole; large spoon

IMG_8537Cook's Note:  I'm not serving my carrots with ham today. You can find my recipe for ~ Mel's E-Z Chicken & Rice Dinner "a la Uncle Ben" ~ in Categories 3, 19 or 20! 

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photographs courtesy of Melanie's Kitchen/Copyright 2012)


TrackBack URL for this entry:

Listed below are links to weblogs that reference ~ Oven-Roasted, Maple-Glazed, Candied Carrots ~:


Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment