Maple-Roasted Carrots with Onions and Thyme
|How to make a bag of frozen carrots taste delicious.|
So what happens to those bags of frozen vegetables in the back of the freezer?
I can't bring myself to throw them out without making an effort to do something with them: my frugal French genes makes in hard for me to waste things.
I found a bag of carrots the other day. I couldn't bear to throw it out, even if the contents tasted like freezer. (Freezer is not a taste. It is not sweet, sour, salty, savory, bitter, freezer, etc.)
I saved those carrots. And then savored them. It was like eating dessert.
Here's what you need to make Maple-Roasted Carrots with Onions and Thyme from a bag of frozen carrots. Of course, fresh would be better.
- 1 13-ounce bag of frozen carrots
- 2 cups vegetable or chicken broth
- 1 cup water
- 1 stick cinnamon
- 1 large or 2 small sweet onions (I used cipollini onions, of course)
- 2 Tablespoons, fresh thyme, chopped
- 1/3 cup maple syrup
- 1 Tablespoon extra virgin olive oil
- dash sea salt
- 2 Tablespoons butter
Preheat oven to 400.
If there is any ice on the carrots, rinse them in cold water and allow to dry in a colander or on a paper towel. Once they are dry, place them in a large saucepan and cover with broth; allow them to partially cook (bring to a boil, then remove from heat). I used vegetable broth and tossed in a stick of cinnamon. (Refrigerate or freeze the broth for another use.)
Drain the carrots, and toss with olive oil, maple syrup and chopped thyme. Add salt. Place on a lined cookie sheet or in a shallow baking dish on an upper - but not the top - oven shelf. Allow carrots to further cook and brown - at least 20 minutes. Keep an eye on them: All ovens cook differently.
While carrots are browning, caramelize onions in a small sauté pan with butter. When both carrots and onions are browned, toss and serve.
Simple and fast, this side dish taste is also sweet and salty - and I love that. Pair it with pork or chicken and a green salad.
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