When you are looking for an easy side dish for winter, make sure to keep this braised carrots in your repertoire. They go great with any meal from Chicken and Zucchini burger patties (they are a total family favorite) and Tilapia meal. I’ve made this dish countless times and you might have spotted it alongside other meals in my posts, but I truly believe these braised carrots deserve their own spotlight. Here’s the video.
Everyone knows that carrots are high in beta carotene and packed with vitamin A. My mother always encouraged me to eat them to maintain good eyesight. She was right; although I was the only one in my family who needed glasses in my twenties, my prescription hasn’t changed much over the years. The bottom line is that carrots are a nutritious vegetable, and braising them is an incredibly simple and delicious way to enjoy their natural sweetness while retaining their vibrant color and crispness.
Braising is a technique that cooks meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel, either on the stovetop or in the oven.
In this fabulous recipe, I use pre-cut and peeled petite carrots—those with their green tops still attached, which I get from Costco. If you can’t find them, regular carrots work just fine. Simply cut them in half and slice the thicker halves lengthwise into 3-4 pieces. Make sure they are similar in size so they cook evenly. This recipe uses vegetable broth as the braising liquid to soften the carrots, while maple syrup adds sweetness and flavor, complemented by warm spices like nutmeg, ginger, cumin, and black pepper.
Although the start-to-finish time for braised carrots is long, the cooking is largely hands-off. This dish makes a delicious side for a casual weeknight meal or is elegant enough for the holiday table.
Braised carrots are an incredibly simple and delicious way of enjoying the cool season vegetable.
Ingredients
- 680 g (24 oz) baby carrots or regular carrots, peeled and halved
- 2-3 tsp grated ginger
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1/2 cup vegetable broth
- 1/2 tsp red chilli powder
- 1 tsp cumin powder
- 1/4 tsp nutmeg
- 1/2 tsp ginger powder (optional)
- salt to taste
- Lemon juice as per taste
Instructions
- Heat the oven to 400°f.
- Fit the carrots in a shallow baking dish.
- In a small bowl, whisk the broth, olive oil, grated ginger, maple syrup, salt, red chilli powder, cumin powder, nutmeg, and ginger powder, and drizzle over the carrots.
- Tightly seal the baking dish with aluminum foil. Bake for 30 minutes.
- Remove the baking dish from the oven and remove the foil. Use a spatula or tongs to toss the carrots in the liquid in the dish.
- Return the baking dish to the oven to bake for another 15 -25 minutes.
- Sometimes, the carrots are fresh and tender, cooking in just 15 minutes, leaving some braising liquid. I usually spoon this over the carrots when I serve them.
Bringing this cozy Braised carrots to Angie’s Linky party @ Fiesta Friday.
angiesrecipes
That looks like a really moreish meal. I like those small Dutch carrots..they are so much tender.
Tandy I Lavender and Lime
Love the spices you used here.
2pots2cook
There is nothing better than root vegetables to enjoy during this time of year! Great choice!
Marcela
I love braised vegetables…..these carrots with spices are perfect for every meal!!……..Abrazotes, Marcela
Pattie
I LOVEvcarrots! This is such an interesting recipe, and different from all those that I’ve tried. I think the chili powder is something I’m not used to when it comes to carrots, but it really makes sense. I can’t wait to try this.