Table of Contents:
how to make CARAMELIZED OVEN ROASTED CARROTS
Video taken from the channel: NOT ANOTHER COOKING SHOW
Fail Proof Pie & Maple Roasted Root Vegetables
Video taken from the channel: Rosy Alexander
Christmas Recipe Special | Maple Roasted Root Vegetables | Currie On Cooking
Video taken from the channel: Currie on Cooking
Perfect Roast Vegetables | Jamie Oliver
Video taken from the channel: Jamie Oliver
Roast Vegetable Salad Recipe with Maple Balsamic Dressing
Video taken from the channel: Recipes by Carina
HOW TO MAKE MAPLE FLAVOURED ROASTED VEGETABLES
Video taken from the channel: CookingwithKarma
how to make PERFECT ROASTED ROOT VEGETABLES
Video taken from the channel: NOT ANOTHER COOKING SHOW
Drizzle with garlic-infused oil and toss to coat. Sprinkle with thyme, salt, and pepper and toss again. Spread vegetables in a single layer on baking sheets. Place in the middle of the oven and roast until vegetables are a deep golden brown on the bottom, 20 to 25 minutes. While vegetables are roasting, combine maple syrup and balsamic vinegar.
Preheat the oven to 400. Place the cut root vegetables in a single layer on one or two large baking sheets. Stir together the oil, maple syrup and garlic cloves and drizzle over the vegetables. Stir to combine the oil with the veggies and then spread once again in a single layer on the baking sheet. Season with salt and pepper.
Diced root vegetables are tossed with maple syrup, olive oil, and cider vinegar (for zing!) then roasted until they’re perfectly soft and caramelized. They’re then topped with pecans for crunch and chopped thyme for earthiness and the resulting flavor combo is WOWZA tasty.Arrange vegetables in a single layer in a shallow roasting pan. Heat butter and maple syrup in a small saucepan.
Remove from heat and stir in bourbon or rum. Pour the maple mixture over the vegetables and toss to thoroughly coat. Sprinkle with salt and pepper.
Cover pan with aluminum foil and bake for 25 minutes at 350°F.The North Carolina SweetPotato Commission is committed to supporting its growers and increasing sweetpotato consumption through education, promotional activities, research and honorable horticultural practices among its producers.Maple syrup provides a deliciously sweet glaze for the nourishing root vegetables.
The syrup is combined with cinnamon and ghee and drizzled over the pan of vegetables. From the delicious sweetness, it’s almost hard to believe it’s Paleo.Lightly peppered roasted root vegetables get a new turn, flavored with a sweet maple soy sauce. It’s a perfect side dish to serve with your favorite spring dinner.
Use any root vegetables that you prefer, making sure the vegetables are chopped about the same size.These savory-sweet and tangy vegetables are not only a great side dish, but can also be added to salads or tucked into cooked low-FODMAP grains. Stay safe and healthy.
Please practice hand-washing and social distancing, and check out our resources for adapting to these times.Scatter pieces of sweet potato, carrot, and parsnip onto a jelly roll pan; drizzle with olive oil and season with salt and black pepper. Step 3 Roast in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables and drizzle with maple syrup.
Whisk together the cumin, coriander, ginger, salt, cinnamon, cayenne, honey and oil in a large mixing bowl. Cut the parsnips in half from top to bottom, then cut each in half horizontally (to.Making these maple roasted root vegetables is so easy – you don’t even need to parboil anything first; just make sure the veggies are all clean, and of roughly the same thickness, massage in a bit of olive oil, salt, and black pepper, spread them out on a baking tray, throw over a few herbs, and chuck in a hot oven for 50 minutes.The Maple Balsamic Roasted Root Vegetables are tangy and slightly sweet and the Parmesan Garlic Herb are nutty, salty and earthy. Both are uniquely fabulous – too fabulous to pick a fav – and with Roasted Root Vegetables TWO Ways – you don’t have to! how long do root vegetables take to roast?
Roasted vegetables are incredibly flavourful on their own, but even more outstanding with a slightly sweet and tangy, maple-sherry glaze. Root vegetables are high in starches and natural sugars which is why they lend themselves so beautifully to roasting. The heat of the oven caramelizes the vegetables, intensifying their flavour and sweetness.To a large bowl, add carrots, brussel sprouts and cranberries. In small bowl, combine oil, maple syrup, balsamic vinegar, salt, pepper, and rosemary.
Place vegetables on large baking sheet and pour mixture over them. Roast for 25-30 minutes, or until vegetables turn brown and tender.Spicy Maple Roasted Root Vegetables.
Serves 4. Ingredients. 4 large carrots, peeled and diced 1 1 small butternut or acorn squash, peeled and diced 1 medium sweet potato, diced. 2 Tbsp Vanilla Maple (or Caramelized Garlic) Olive Oil 3/4 tsp Piri Piri World Spice, to taste 2 1/4 tsp Cumin Spice Sea Salt.
1-2 Tbsp pure maple syrup, to taste. Directions.
List of related literature:
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from DASH Diet For Dummies | |
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from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry | |
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from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen | |
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from Growing Your Own Fruit and Veg For Dummies | |
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from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook | |
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from Medicinal and Other Uses of North American Plants: A Historical Survey with Special Reference to the Eastern Indian Tribes | |
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from The Good Housekeeping Cookbook | |
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from The Professional Chef | |
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from Bar Tartine: Techniques & Recipes | |
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from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes |
137 comments
I’ll be making this for lunches! Perfect for meal prep! Xx thanks Carina
What kind of side dish and meat should i use to make this a perfect whole meal??
“When you eat your vegetables, you want them borderline burnt.” I used to think I was terrible at roasting root vegetables until I saw this video because I thought they were too brown. I love them like that but I thought I was the only one. Thanks for sharing this……
You’re so fun to watch. Thanks for the inspiration you always bring. And I LOVE Rutabagas which I hated when my Grandma used to make them every Thanksgiving. I like the flavor they give when added to gravy too. Wow, does that look mouth watering good.
God I love root vegetables and I’m always wondering why people don’t eat more of them. Try making Celeriac dauphinoise sometime you won’t be disappointed
Great looking recipe chef. You make it look simple and easy. Definitely gonna follow it for a test run this week. If it works, I’ll use it for Thanksgiving next week. Just one question. Regular Maple Syrup (like Log Cabin or Aunt Jemima’s) or are you using like that 100% pure maple syrup stuff?
I can tell you if you put a chicken in the middle of that tray will enhance the taste 1000%
Well done though!
I always like to take the skin off the garlic, that would wreck my head.
Every time he lodges his knife in his cutting board I just gotta assume that the thing looks like Swiss cheese by now
New sub here!! Your brussel sprouts video came up and lemme tell you, most informative video on sprouts ever!! Now here I am 10 videos later and I’m learning so much!! Great job
I love this!
I also started watching this and was like this isn’t how typical cooking shows are and then I saw your handle name lol
That’s what cooking is about, “full of life.”. Love you Jamie. Looks delicious. Really like the outdoor cooking.
Screw the roast! I’ll stick with a whole plate of veg! ( but seriously… save me some roast )
Never thought of maple on veg i will definitely be trying this out xD
Thanks for this video. Just what I needed for ideas to season the roasted carrots I have to make:)
By the way, is the 220 in Celsius or Fahrenheit?
220 C might make sense with the amount of time he says, but I think that Fahrenheit is used more in Britain? So I’m not sure. I don’t cook often.
For anyone with the same question I had, it was 220°C. My carrots were done in about 25min:)
And the carrots turned out wonderful with the addition of a little apple cider vinegar:) Thanks for the idea!
I love roasted veggies, especially carrots. Thank you. This recipe is a winner.
I don’t have maple syrup at home. Would honey be a good substitute for maple syrup?
You make me long for my youth and garden days when I supplied produce for the farmer’s market, and my own table had only the freshest fare. It’s fun to watch people who care about what makes food good.
That’s what I’m having for Christmas dinner with oven roasted salmon
That’s right no turkey no goose no duck no roast beef not this year
I have to try this along with Golden Roasted Potatoes Recipe by Laura Vitale.
F’ing love your channel man. You had me at your cacio e pepe. Still the best recipe I’ve tried.
How fascinating!! I’ve never seen celery root before. Heard of it… this was great Steve!
Here’s the Ingredient List for ya’ll:
Ingredients:
1-2 Bunches of Carrots
1 Handful of Fresh Thyme
1 Head of Garlic
Olive Oil or Canola Oil
Salt & Pepper
For the Carrot Top Garnish
2 Tablespoons of Parsley, Chopped
2 Tablespoons Carrot tops
Zest of 1 lemon
1/4 Lemon, Juiced
2 Tablespoons Olive Oil
Salt and Pepper
I keep wondering, who’s the dude with the beard in the intro?
Tried it out on my family tonight (including 3 year old) and they loved it! I didn’t have lemon though, so I used lime juice and orange zest and it was still great.
Steven, the tip about parboiling the veg was crucial. It helps all the veg cook more evenly. I wonder if microwaving has a place here. I am not a big fan of the microwave, but sometimes it does have its usefulness, and it does reduce the loss of nutrients over boiling. An alternative to maple syrup is pomegranate molasses ala Otam Ottolenghi. Great work!
that looks so good….
looks like it’s sweet and savory……
I made this as a meal prep for my lunch this week and it’s so good! I’ve added quinoa and feta cheese to it, just as a little extra. Thanks for sharing! I’ll for sure be making it again in the future, love your channel!
I know this tastes well, but it defeats the whole purpose of eating vegetables if you’re gonna load it with thousands of calories worth of olive oil.
Love this, little trick…after par cooking rinse with cold water and pat dry with a paper towel to remove any extra starch ( that will help to crisper them faster)
This looks amazing and VERY healthy!! I’m definitely going to give this one a go!! Thank you!
I want to do my first thanksgiving this year and this is 100% a dish I want to make. Any thoughts of making a video with turkey cooking/seasoning tips?
Grill! Red pepper, green pepper, eggplant, summer squash-olive oil s+p, shake in a ziplock, baste on the grill with Kraft Lite Italian dressing. Best roast vegetable sandwich of my life
I was looking forward to try this one. It looks amazing. I wasn’t sure how it will taste but it was delicious.
Hey…I have one like that…great little dish…so versatile…beautiful veggies…I miss the cutting board…..miss it…..yes, I do….Happy Thanksgiving Holidays to You and Yours!
This looks yummy:)
Nice piece of upperwear you wearing btw^^
everyone is a critic… but none of you asshats have your own television shows and are still stuck in the rat race…
Amazing how you make something as simple as carrots look so good Steve. Keep up the good work.
Thankyou Jamie for all your great videos and awesome recipes!
Yummmmm!!! I love all the facts you have to share with us and your presentation is I subscribed!!
Can u show how u take such good pics and the details to how to photograph food?
could i just coat my veggies,, then stir fry them in a pan instead of oven roasting them?
Mr. Cusato,
Happy to see thou using carrot tops, I utilize it all from my vivers. Thank you for the recipe, I will harvest my carrots soon.
not so long ago I baked a WATERMELON RINDS PIE, very flavorous although usually do good pickled, jam or chutney with them.
Thanks for your video. Ive made delicious honey roasted swede https://youtu.be/ahFXB-kuZPo Let me know what you think. Subscribe and get inspired
my family grow all kind of veggies in our garden and i love this way of life
350 or 450, for the oven dude? I keep seeing conflicting answers?!
Mmm, those look great! And, so does your camera work taking it to a new level with every video, Steve! Congrats on the merch & Amazon store launch!!
It looks delicious, darling!:D Is that a dress or a shirt you’re wearing? It’s beautiful, hunny cakes, it suits you:) <3
Oh Anna! That’s a delicious looking plate of veggies, love it!
too much oil, all veg are not pelts, alot of herbs mixed without sense. Is nice just for the pics, nothing more
This guy smashed and squeezed a whole orange with his bare hands. I am not surprised tho, not after seeing what he did to the garlic…
and the indians here in the sonoran desert make the best beans.
Would regular honey mustard work instead of the whole grain? (:
This would be perfect if he added just a little bit more olive oil.
Really enjoy watching you everyday, as creepy as that sounds.
Amazing! I love great side dish ideas like this you are the best!
That tray is way too crowded. In the oven the veggies will steam rather than roast.
That looks more like a heart attack from the all the olive oil he splashes around.
Has anyone seen the video titled Christmas Turkey that Kerry McCarpet on youtube did on Jamie the other day? Its fabbb!
Can you do some fall inspired recipes, I know it might not be fall there but just a couple would be nice
Mr Jamie oliver i need help in kitchen and restaurants..is necessary keep going
This is disgusting he put vegys with sticks I can see a soil on the ages. Where he learn that shit?..
Is literally nobody going to mention how he didn’t cut any stems or roots off, didn’t properly clean his veggies, and then left the paper from his garlic in his food? What on earth was that? It’d take literally two minutes to do it properly, and your guests would have a better dining experience.
Just give me that platter—forget whatever the main course is!
special secret: touch every single ingredient before cooking:D
celery root is literally more popular in europe than celery sticks
I must be honest, I tried this a month or so ago with the vegetables I grew in my garden, & it was DELICIOUS! Absolutely simple yet SO satisfying! Thanks Jamie!
Hi, is so easy to follow you.
Your style is different… I feel like I am cooking with my friend.
His food compared to other chefs always seems so bland… don’t know why but his food seems very unappealing.
omg karma…youve done it again,,far out looks so yummmmmmmy,wow that i can do thats so easy..i think ill do that for xmas lunch: )
Something about the way he prepared the food seemed a little barbaric.
Another tip for those carrot tops: they make a great pesto to garnish a carrot soup with.
Love your style, by the way. Subscribed.
Okay, but who wipes down all the bottles he grabs with his oily hands?
i like a good borsht. and also the ammish make real apple butter.
Sorry I am a beginner at cooking, can you tell me how much I should increase the temperature to for the last segment?
Steve you are a genius and an artist! I am def gunna follow this!
Olive oil it’s good for your health. of course you have to pay attention cause all things in excess are bad!
I have a question, why the acid is really important item in roasting? Somebody plz answer for me
Jamie has completely turned into a flake. Sad, he had a good thing hoing.
Hi Jamie,Greetings from Indonesia. thanks for sharing this lovely video. Your recipes are always amazing, all the best
Do you have to boil and cook the beets before roasting? As well as the carrots? Or do you just peel the vegetables and then roast them as he demonstrated?
I’ve found the best way to cook pine nuts is to heat up a pan and then take it off the stove, and just fry them like that. otherwise they just get burnt really really fast
That looks so delicious, I’ll try this very soon. Thanks for the inspiration ☺
Once he started wacking the Garlic I had to double check whether I was on yesthat’sfunny or not
You have such an awesome channel man. Appreciate the lessons taught here.
in the oil part, i am definitely gonna put lesser olive oil and i’m gonna put a little butter.
i’m trying this for new year’s and i guess i’m only putting the carrots, although would broccoli, potato and sweet potato be good in this?
Is there a reason he didnt peel the garlic? I feel like it would be less enjoyable having to eat around the husk bit.
This is a very well put together video and your instructions are spot-on. there’s so much flavor in roasted vegetables that we don’t even boil anymore.the lemon zest part of something that I have never tried but I’m definitely going to cuz that sounds fantastic.
Hey sir. What do you think if we blanched the root veg with some white vinegar instead of salt, would that make them looking more shiny and colourful?
Give it a go next time maybe?
SamTheCookingGuy and NACS: the best cooking channels, hands down!
Vinegar on veg tastes fantastic, but unless you heap the oil on like Jamie, everything sticks to the pan and makes one hell of a mess.
My mum makes these all the time.
I had no idea this was a real thing.
If those dildoits that keep talking about too much olive oil dont go an get thier own press and stop eating motor oil. Then lets go to k mart.
Love your show. We don’t utilize our farmers market as much as we should. Gonna have to change that!
Rosy you rock!!!! It was grrr8 meeting you. Call us if you’d like some more goat milk.
Thanks for another great veggie recipe! Really cool, not a lot of channels do this.
OMG… How much I miss this program. A cable TV here In Brazil used to show every sartuday morning some year ago. I learned the best way to prepare vegetables
This guys is going to be up there with Babish and Josh Weissman.
See you at a million subs
boiled boot. Im so sorry i am drunk with hungeryou are by far the best cook I’ve seen in all honesty. save my fathers creole sausage gravy. and my hippy mothers salad and forest tea.
Great recipe. My family Loved the roasted carrots and garlic. Thank you for sharing.
summa ma gun!! i love roasted carrots. so much better than a regular carrot!! this is excellent bro!!
Yesssss…Gonna make this in the week. Thank you for the video
This was so good! I watched this and made it right away. At 450 in a connection oven it took me about 30 minutes. I’m going to try 500 next time to get a better char.
The finishing sauce is SO easy to make and it made the carrots taste amazing! They would have been bland before, but the lemon and parsley really woke it up.
I’m kicking myself because I didn’t start making it sooner. Will definitely be adding this to the rotation. Thanks for the video!
I made this for Thanksgiving. It was incredible. I’ll make use of your technique often, just an invaluable addition to my cooking tool box. Thank you, Stephen.
I have made this recipe three times already, and it’s delicious! I’m not a fan of carrots, but I am after this.
Love the music and you have a great vibe going! I wish you success! Great way to roast carrots!
honestly LOVE this! so excited for this years holiday season with more veggie sides:D
Learnt two things, how to roast carrots and how to take a good picture
The juices might go here and there that’s not the end of the world who is this man I want a food investigation now, this man should not be on youtube.
Wow! That looks fantastic and prob tastes out of this world.
I was just walking through Union Sq farmers market this past week and was thinking of a grilled carrots vid. Those look so good!
Stunning!
Btw, I can’t stand cooked carrots as a side dish….until now. Thanks for finally converting me.
CORRRRRRRR! Slurp!! Them veggies look amazing!! I’ll be right over. Well, after I’ve saved up the air fare and persuaded the authorities to let me in the country.
Tip: His “220” is “428 degrees Fahrenheit,” and yes, I roast my carrots, broccoli, etc. @ 425 F for approx. 20″.
Hi, Carina. That salad looks beautiful. What do you love about potato recipes? Have a good day, Carina.
Ahhh this looks perfect. wish my whole apartment didn’t warm up whilst using my oven… I love baking and roasting… but summer and stupid old unit design are turning off my motivation to give it a go:(
I have a feeling that your channel will grow so big!!!
Keep doing this beautiful and natural work!! It will pay off soon.
Love
Cristina
I saw that blanching stuff before baking and my mind started wandering: “Oooo, maybe it gets the outside tender and that helps it char a bit faster without cooking too much inside and getting soggy? Oh, maybe having that tender outside makes it hold spices better and be more flavorful??”
So I googled.
It seems for the most part blanching is just for killing bacteria and stopping enzymes so you can freeze it or something.
What a disappointment. It’s Christmas 2009 all over again…
What kind of silverware do you use? They look hefty and I need some new ones.
You should never eat carrots without peeling them they’re loaded with pesticides and fertilizers even organic carrots have no guarantee
Looks delicious carina!
If I can’t get honey mustard, how much honey and mustard do you think I could use to get a similar flavour?
Also, if you have a kumara salad recipe I’d love to see it.
Thank you for the recipe! Can’t wait to try it.
The giveaway is gonna be good…Get your holiday plan of attack right here: http://bit.ly/2Qj9Sa7
Knowing how to roast veggies is a game changer. So long steamed veggies.
Really digging this video. And the t-shirt is on point obviously too
Love it brother! I’m definitely going to make my version of these for the holidays soon. I love roasted carrots and I make them kinda candied. These look amazing though, I’m excited to see what you do for the holidays too. Cheers!
Roasting vegetables is always a great way to add taste and colour. If you have more colours like you here it is even better.Just one thing, those are not baby carrots. Thank you for sharing. Happy day everyone
“I am going to cut this to be its own thing and then this in half and then… well, I’ll just show you” cracked me up:))
Question: Why do you think vinegar is important in roasting veg?
Roast Vegetable Salad Recipe with Maple Balsamic Dressing… with hidden anchovies
One thing to know about carrots is they love tangerine and ginger. Try it.
Good video but flipping heck there’s a cut every half a second its a bit jarring.
Awesome video. Perfect timing. I want to put these with everything…
“Today we’re making PERFECT ROASTED ROOT VEGETABLES”
Oven: oh no
Root Vegetables: it’s free real estate
mmmmm.
thank you very much for your delicious food Ammmmmmmmmmm very very delicious xxxxxxxxx
Looks great can’t wait to try them tks for sharring. Love the tee shirt my favorite band!
thank you very much for this easy cooking recipe, exactly what I needed!
You just need to turn that “plan of attack” into a real cook book now that you have a good following.
Fantastic!! Looks delicious! Oooo!! You have merch now?! I need to check that out!
It’s good to see someone else likes roasted carrots. I stand alone in my family in that regard. Nicely done:)