Roasted Carrots with Cayenne-Apricot Glaze

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The first time that I ever heard the term ‘locavore’ was when the Boulder Locavore commented on comowater. I loved the term, and loved the concept behind the term even more–eat what’s in season and when you can, get it locally. Being a locavore was my inspiration for this dish. The preparation is really simple and only requires a few ingredients, but the light glaze gives the baby carrots an unforgettable kick!

Roasted Carrots with Cayenne-Apricot Glaze

Ingredients:

30-40 baby carrots

1/8 cup Tamari (or soy)

1 tablespoon white balsamic vinegar

1 tablespoon agave

1 tablespoon apricot preserves

1/2 teaspoon cayenne pepper

2 tablespoons olive oil

salt, pepper

Method:

*Pre-heat oven to 375 degrees F.

*Wash and dry baby carrots. Add to roasting pan. Drizzle with olive oil. Sprinkle with salt and pepper. Roast in oven for 20-30 minutes or until tender and light brown.

* Add Tamari, balsamic vinegar, preserves, agave, and cayenne to small saucepan and heat over medium until all ingredients are incorporated and glaze just starts to bubble.

*Once carrots are soft, add glaze to baking pan and mix to incorporate. Place baking dish back in oven and turn off heat. Leave in oven until ready to serve.

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. There’s nothing I don’t love about this recipe! Glazed carrots are one of my faves, but you’ve totally upped the ante by roasting them first… and you can’t go wrong with a little spice, either. :)

  2. An excellent side dish!! I love all the ingredients, and maybe it will even get vegies into my extraordinarily picky family. Nicely done!

  3. Beautiful! I could really use some vegetables in my life right now. I had a holiday sugar overdose.

  4. I may just start loving carrots! Sounds and looks delicious.

  5. Those carrots look so good! The glaze is just yummy!

  6. I never used to like cooked carrots, probably because I’d never had good ones. But these look amazing and I love the kicked-up spice!

  7. Thanks folks!
    @Isabelle … the spice hits you a little late… in the back of your throat. It’s great!
    @Kim … I hope they like them!
    @ Nikki… I can totally relate! I’m visiting friends in NYC and realized after two days of eating ‘slices’ and bagels that I hadn’t had any vegetables! Awful, just awful!
    @ Tini … YES! 😀

  8. These look delectable!

  9. Ooh I love roasted glazed carrots, and the idea of adding a kick sounds great! I’ll have to try this sometime this winter!

  10. what an excellent side dish. carrots are one of my daughter’s favorite veggies and always looking for new ideas to cook them. thanks for sharing this delicious recipe.
    have a wonderful day Tiffany ( my daughter’s name is Tiffany too )

  11. those carrots look amazing! I love roasted vegetables and you took this one step further with that amazing glaze
    Cheers
    Dennis

  12. @GreenGirl, you’re daughter’s name mean ‘appearance of god’… (like the epiphany!)
    @Dennis, THANKS! What I liked the most was that the glaze is very, very light… so I felt that the carrots were actually still vegetables (rather than candy!) 😀

  13. I love that you used whole carrots on this. I’m making rice, mushroom, carrot and toasted pecan burgers with the carrots I have but if I have any left over I will make this!