Apple Cider Roasted Carrots with Plums
These tender carrots are roasted in apple cider sweetness that gives them an incredible glaze! Halfway through roasting, add a handful of dried plums. It's an awesome combo and perfect with the turkey and gravy on your Thanksgiving plate!
Servings: 6 Servings
Calories: 122kcal
Ingredients
- 2 pounds carrots chopped
- 3-4 shallots
- 2 tablespoons olive oil
- 1 & 1/4 teaspoons kosher salt
- 1/2 teaspoon pepper or to taste
- 1 tablespoon fresh thyme chopped
- 3-4 cloves garlic smashed
- 1 cup prunes roughly chopped
- 1/3 cup apple cider
Instructions
- Preheat your oven to 425 degrees F. Generously spray an 11x17 inch sheet pan.
- Chop your carrots into large chunks, see photos. Add to a large bowl.
- You can use 4 small shallots or 3 large ones. Slice shallots thin. Add to the bowl.
- Drizzle the olive oil over the carrots and shallots. Season with the salt, pepper, and fresh thyme.
- Add the smashed garlic to the bowl. You don't need to mince it. It's there mostly for aromatics, though I always eat it...
- Stir together and pour the vegetables onto the prepared baking sheet.
- Roast for 20 minutes.
- Remove from the oven and use a spatula to mix up the carrots. Add 1 cup chopped prunes and stir again. Drizzle the pan with 1/3 cup apple cider. Return the oven to the pan.
- Continue to roast at 425 for another 15-20 minutes. When the carrots are fork tender, it's done!
- Garnish with more fresh thyme and serve hot!
Notes
This recipe is adapted from the Food Network magazine. The idea was in one of those little booklets that come with each magazine.
Nutrition
Serving: 1cup | Calories: 122kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 554mg | Fiber: 5g | Sugar: 9g | Vitamin A: 25316IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 1mg
