Login or create an account to edit.
Roasted Maple-Glazed Baby Carrots with Dried Grapes
Category: Vegetables
Serves: 6-8
Rating:
(0)Tags:
Ingredients:
1 lb. small green seedless grapes washed and plucked vegetable spray 1 lbs. baby carrots 2 T. butter 1 T. chopped sage 2 T. maple syrup 1 t. fine sea salt 1/2 t. finely grated lemon peel 1/2 t. freshly ground black pepper
Directions:
Heat oven to 250°. Put grapes in a bowl, and spray lightly with vegetable oil. Toss to coat. Transfer grapes to a 12” nonstick ovenproof skillet. Dry in oven, tossing grapes every 20 minutes or so until skins shrivel and grapes are tawny and lightly caramelized, 2 to 2-1/2 hours. [Grapes may be made the day before and refrigerated.] Place carrots on a pan lined with paper towel to dry. Raise oven temperature to 500°. Place a broiler pan or heavy roasting pan in the oven. In a small saucepan over low heat, melt butter and cook until golden brown. Add sage leaves, maple syrup and dried grapes. Swirl to combine and turn off heat, but leave on burner to keep warm. Place carrots, olive oil and salt in a bowl and toss, rubbing oil and salt into carrots. Turn carrots into hot pan in oven in a single layer. Roast, shaking occasionally, until carrots have begun to color and are almost tender, about 10 minutes. Pour grape mixture over carrots and toss with heatproof spatula to coat. Roast until glaze begins to set and carrots are tender and spotty brown, about 5 minutes more. Remove from oven and sprinkle with lemon peel and pepper. Serve immediately.