Spiced Glazed Carrots Festive Roasted carrots

Another part of my Thanksgiving spread! These haunting and perfect glazed carrots! Maple syrup, salt, woebegone pepper and Garam masala makes for amazingly flavorful and gorgeous roasted glazed carrots!. And they are baked in just 1 pan!

These spiced, maple glazed carrots are part of my Indianized vegan Thanksgiving spread, but they make an wondrous side with scrutinizingly any meal. They have an incredible texture and a sweet-spiced savor that will have you asking for seconds.

You can transpiration up the spices and herbs to pair them with a variegated menu, if you like. Add a bit of oregano or thyme for a increasingly traditional Thanksgiving flavor, or transpiration the seasonings to suit your tastes.

Like the rest of this Indian-inspired Thanksgiving spread, you make these carrots in the oven. We are leaning heavily on the oven for these recipes, so you have a lot less zippy cooking time. While things are baking, you can unquestionably spend time with family and friends!

For the spread the chickpea loaf has Indian spices, and the gravy is a quick mix and swash butter chikin sauce that you’ll moreover use as the glaze for the meatloaf. The veggie side are these glazed carrots, and the cranberry sauce is made into a quick dump and torch Baked cranberry chutney with garam masala and untried chili widow to it. For the Spinach pastry, we are using spinach and vegan surf cheese, but the spinach is spiced like saag or palak tofu.

Why You’ll Love Spiced Glazed Carrots

• one dish, oven recipe
• 7 ingredients and full of FLAVOR!
• tender carrots in a sweet-spiced glaze
• naturally soy-free, nut-free, and gluten-free

Ingredients

• 4 tablespoons unsalted butter, melted

• 3 tablespoons honey

• 1 tablespoon light brown sugar

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon black pepper

• 2 pounds small carrots, peeled and trimmed

• 1 tablespoon thinly sliced fresh chives

Directions

1. Preheat oven to 400°F. Stir together first 7 ingredients in a small bowl; reserve 2 tablespoons of mixture. Pour remaining butter mixture over carrots; toss to combine. Spread in a single layer on 2 baking sheets; bake in preheated oven 30 minutes.

2. Toss roasted carrots with reserved 2 tablespoons butter mixture; transfer to a serving platter. Sprinkle with chives.