Project Description

A spring-time favorite combining sweet maple carrots, zesty herb sauce, and creamy goat cheese.

Carrots are springtime staple to me. I’m a sucker for any seasonal spring dishes like carrot cake, fresh salads with peas, potato salad, pestos, or anything with fresh herbs!

This dish is the perfect appetizer or even meal that fits wonderfully on any spring-time table. But heck, I would eat this year-round!

I found the most beautiful tri-colored carrots that were freshly and locally grown. If you can’t find tri-colored carrots that’s totally fine! It’s just important to make sure your carrots aren’t all different sizes because it really makes a difference in cooking time. I sliced the carrots in half lengthways that were larger than the rest.

It’s also okay if some of the carrots are a little more overcooked than the others, it makes for some nice textures, you just want to avoid burning them or letting them get too soggy.

Both the chimichurri and the goat cheese are optional, but I really do recommend the chimichurri. It pairs so well with the sweet carrots and the goat cheese adds the perfect amount of creaminess and flavour.

Maple Glazed Carrots with Chimichurri

Full Recipe

  • SERVES: 4
  • TOTAL TIME: 30min
INGREDIENTS

  • 1 bunch small carrots, tri-colored if possible, about 6 carrots

  • 2 tbs pure maple syrup

  • 2 tbs avocado oil, or olive oil

  • salt & pepper

  • For the Chimmichurri 

  • 1/2 bunch parsley

  • 1/2 bunch cilantro

  • 1/4 cup olive oil

  • 2 garlic cloves

  • 2 tbs red wine vinegar, or any vinegar you have

  • 1 tsp dried oregano

  • 1/2 tsp crushed chili pepper

  • salt & pepper to taste

  • Crumbled goat cheese, for topping, optional

INSTRUCTIONS
  • Preheat oven to 415F.
    Cut tops off carrots, optionally add some to the chimichurri, peel outside of carrot, or not, but clean them for sure.

  • Line a large baking sheet with parchment paper, then line the carrots on the sheet.

  • Drizzle the olive oil and maple syrup over the carrots and lightly season them with salt and pepper.

  • Bake the carrots for 20-30 minutes, depending on the size and how many you have on the baking sheet. Just be sure to check them periodically so the syrup doesn’t burn the thinner parts of the carrot.

  • While the carrots or baking, make the chimichurri sauce. Add all the ingredients to a food processor, or a small blender, or in your pestle and mortar, and grind it all together until it’s a smooth texture.

  • Taste test it and adjust the liquid level with oil or vinegar to your preference.
    Transfer to a bowl and set aside.

  • Check on carrots and if they are easy to poke a fork through they are definitely ready, I like mine to be al dente, if you wi

  • Serve individually or on a large plate, placing a few dollops of the chimichurri around the plate and then adding the carrots on top, sprinkling some goat cheese if you wish, I did, and enjoy!