Teaching my kids to love vegetables has brought me to new levels of insight. I understand so much more about the perfect pairings and the right sides with main dishes. This time, the flavor wasn’t the issue. Or what I paired it with. Not even the color cause a hold-up with these rainbow carrots. When I wanted to make this Divine Maple Roasted Carrot dish, I had one problem. Half of my family eats carrots raw. The other half only enjoys them steamed, aka soft.
Personally, I love them in any form. You won’t find me turning down carrots. To get the flavors right was one battle, but to get the texture right was another. My goal was to find a middle ground the whole family would enjoy. Something soft enough to cut through easily, but firm enough to hold it’s chunky texture.
Divine Maple Roasted Carrots: The Process
First I heated up some oil in a cast iron pan. Then I put the carrots in whole. I had to use my big pan as these beauties are from the Farmer’s Market and therefore perfectly not perfect in shape and size. I like that. A couple were so big I had to cut an inch off them. I had them on medium high heat, turning once in a matter of five minutes. The Dijon, maple syrup, garlic and rice vinegar were drizzled and scooped on.
Then I transferred the whole thing to the oven at 400°. Remember to use oven mits when you do this. The cast iron pan is already VERY hot (speaking from experience here). Bake for 20-30 minutes, turning once in the middle.
Back to the stove top, but with the heat off, I sprinkled the goat cheese, thyme and walnuts over it. Finishing the dish with a bit of pepper and salt.
The whole presentation is quite lovely if I do say so myself. I received 6 out of 7 positive reviews from the family. One kid (I won’t name names) stated he didn’t like the goat cheese and walnuts. So next time I might snag a carrot for him off the pan before adding the last of the ingredients.
We love this with a rack of ribs from the BBQ and a fresh green salad. Let me know what you pair it with!