Maple Balsamic Glazed Carrots with Goat Cheese & Walnuts
Maple Balsamic Glazed Carrots- These glazed carrots are sweet from pure maple syrup, savory from balsamic vinegar and roasted to perfection. To make a good thing better, they are topped with creamy goat cheese and crunchy salted walnuts. An absolutely impressive and crowd pleasing side dish!
I know there are a million and one glazed carrot recipes out there and if you’re from the south, you probably already have a favorite. Just give me a chance to make this your NEW favorite!
I’ve always been a big fan of carrots. When I was little, carrot sticks and ranch dressing were one of my favorite snacks. Which brings me to another thought- the folklore about carrots making your eyes better is definitely a myth and my eyes are proof of that lol.
Moving on!
Like I mentioned, I really do love carrots. I have a raw carrot salad recipe that I eat basically every single day for lunch. It’s delicious! I don’t eat a lot of cooked carrots normally, but my grandmother made balsamic roasted carrots a few months back when I was visiting and they were so good. The only time I had really eaten cooked carrots before was in a crock pot roast as a kid so I had never really given them much thought.
Those balsamic roasted carrots inspired me to create an upscale version that is sure to impress. These glazed carrots are sweet and salty, creamy from the goat cheese and have just the right amount of crunch from toasted walnuts. These are a must try! Seriously… go try them now 🙂
So, let’s get into it!
How to make these maple balsamic glazed carrots
Gather the ingredients
For this recipe testing, I used a pound of organic baby carrots. If you wanted, you could absolutely substitute the baby carrots for large ones. I think both look equally impressive on a serving platter; I just felt the baby carrots were slightly easier to eat.
Carrots
Pure maple syrup- It’s important to use pure maple syrup here instead of pancake syrup. Pancake syrup would be much much sweeter.
Balsamic vinegar
Olive oil
Walnuts
Goat cheese- I prefer to use goat cheese from a log. Pre crumbled cheeses have an anti-caking powder added to them; making it drier and less creamy.
Salt- Flaked sea salt adds a great salty crunch to this recipe when serving.
First things first, toast the walnuts so they are ready to go when you are. Add the dry chopped walnuts to a sheet pan and toast for 5-8 minutes at 350. When they come out of the oven, sprinkle on a little salt.
Next prep the carrots. It’s important that the carrots are all similar in size so they roast evenly. When using the baby carrots, I like to cut them in half lengthwise if they are too thick. If you decide to use large carrots, I reccommend cutting them lengthwise also. The larger carrots will take a little bit longer to cook through.
Mix together the maple syrup, balsamic vinegar and olive oil into a small bowl. Lay the carrots out evenly on a sheet tray and drizzle the glaze mixture over the carrots. Give them a toss and they are ready for the oven.
The carrots do take a bit of time to roast. Usually they are done within 40-45 minutes but this will depend on the size of the carrots and your oven.
After the carrots are cooked through and crispy, toss them on a pretty platter and sprinkle over the toasted walnuts, crumble on some goat cheese and sprinkle on flaked sea salt. Serve immediately and enjoy!
Can I make these glazed carrots ahead of time?
This recipe is best served hot from the oven. However, you can absolutely save time by toasting the walnuts the day before and storing them in an airtight container until ready to serve. You can also mix together the maple balsamic glaze ahead of time. This can be left at room temperature for a few days.
How to store and reheat
Like mentioned before, these carrots are best served the day of but they can be reheated if you have leftovers. Always reheat in low temperature oven (around 325 degrees) until warmed through. To store, keep the carrots in an airtight container for 2-3 days.
Looking for more easy but impressive veggie recipes?
Roasted Brussels Sprouts with Hot Pepper Jelly
Crispy Sweet Potato Pancakes with Jalapeño Ranch
Easy Roasted Radishes with Creamy Feta Sauce
Before you go, if you make these maple balsamic glazed carrots, comment and/or rate it down below. I’d love to hear what you think!
Maple Balsamic Glazed Carrots with Goat Cheese & Walnuts
Ingredients
- 1 pound organic baby carrots
- 1.5 TBSP pure maple syrup not pancake syrup
- 1.5 TBSP balsamic vinegar
- 1 TBSP olive oil or avocado oil
- 1/3 cup chopped walnuts
- 2-3 TBSP goat cheese
- flaked sea salt
Instructions
- Start by toasting the walnuts. Add the chopped nuts to a dry sheet pan and roast at 350 degrees for 5-8 minutes. Your nose will tell you when they are done! Remove the walnuts from the oven, sprinkle on a pinch of sea salt and set them aside until ready to serve.
- Preheat the oven to 400 degrees
- Prep the carrots. It’s important for the carrots to be similar in size; cut any thick carrots in half lengthwise so they roast evenly.TIP: If you are using large carrots, cut them in half lengthwise to cut down on oven time!
- In a small bowl, mix the maple syrup, balsamic vinegar and olive oil together. Spread the carrots out evenly onto a sheet pan. Drizzle over the maple balsamic mixture and give the carrots a toss. Once the carrots are evenly coated, it’s time to roast.
- Roast the carrots until they are fork tender; about 40-50 minutes. Times will vary depending on your oven and the size of the carrots.
- When the carrots are tender, add them to a serving platter. Top with the toasted walnuts, crumbles of goat cheese and a generous amount of flaked sea salt.
- Serve immediately and enjoy!
Leave a Reply