Maple–Cider Vinegar 
Roasted Carrots

Don’t throw those carrot greens away: They make the perfect bright and fresh garnish to these delicious sweet and tangy roasted carrots from chef Hugh Acheson.

  • Total Time:
  • Servings: 4

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  • 2 teaspoons unsalted butter

  • 2 teaspoons extra-virgin olive oil

  • 1 pound medium carrots with green tops, scrubbed well, 2 tablespoons of the greens chopped and reserved for garnish

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon pepper
  • 2 tablespoons apple cider vinegar

  • 2 tablespoons pure maple syrup

  • 1/4 cup chopped roasted cashews

How to make this recipe

  1. Preheat the oven to 375°. In a large heatproof skillet, melt the butter in the olive oil over moderately high heat. Add the carrots, salt and pepper and cook until browned all over, turning occasionally, 3 to 4 minutes. Remove the skillet from the heat and add the vinegar and maple syrup. Shake the skillet to coat the carrots. Transfer to the oven and roast for 6 to 8 minutes, until 
the carrots are just tender but still crisp in the center. Transfer to a platter, top with the cashews and carrot greens and serve.

Contributed By Photo © Abby Hocking Published March 2017

1102690 recipes/maplecider-vinegar-roasted-carrots 2017-02-14T13:45:36+00:00 Hugh Acheson march-2017,carrots,roasted carrots,side dishes,hugh acheson,recipe recipes,maplecider-vinegar-roasted-carrots 1102690

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