Best 3 Sunnys Easy Maple And Lemon Pan Roasted Carrots Recipes
If you're on the lookout for an easy yet delectable side dish that combines sweet, tangy, and savory flavors, look no further than our mouthwatering Maple and Lemon Pan-Roasted Carrots. With a preparation time of only 10 minutes and a cooking time of 25 minutes, this recipe is a breeze to make and perfect for busy weeknights. You'll need just a handful of ingredients: carrots, olive oil, maple syrup, lemon zest and juice, salt, and pepper. Whether you're a seasoned home cook or a beginner in the kitchen, our step-by-step instructions will guide you through the process seamlessly.
For those seeking a vegan variation, we've included an alternative recipe that substitutes maple syrup with agave nectar, ensuring that everyone can enjoy this delightful dish. Additionally, if you're watching your sugar intake, a third recipe provides a refined sugar-free version using a natural sweetener like stevia or monk fruit extract. So, get ready to tantalize your taste buds with our versatile Maple and Lemon Pan-Roasted Carrots, available in three delectable variations to suit your dietary preferences.
SUNNY'S EASY BAKED AND LOADED PANCAKE WITH LEMON MAPLE GLAZE
Provided by Sunny Anderson
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the pancake: Lay the bacon side-by-side in a cold 9- or 10-inch oven-safe nonstick saute pan. Place the pan in the cold oven and heat the oven to 350 degrees F. Let the bacon cook until almost cooked through, about 15 minutes, then flip the bacon and return to the oven to finish, about 5 minutes more. Remove bacon to a paper towel-lined plate and place the pan with any leftover bacon fat back in the oven. Raise the temperature to 400 degrees F. Let the bacon cool, then chop.
- Add the pancake mix, 1 cup water and lemon zest to a large bowl. Stir to distribute the zest and add the amount of water instructed on the packaging. Whisk together and refrigerate until the oven is at temperature.
- Assemble the remaining ingredients, since everything happens fast once you start. Remove the pan from the oven and add the butter, tilting the pan to coat. Add the bacon, blueberries, pecans and walnuts, then quickly pour over the batter. Return to the oven and bake until cooked through and lightly golden on top, 12 to 15 minutes.
- For the sauce: Meanwhile, add the confectioners' sugar, lemon juice, milk and maple extract to a small bowl. Whisk until the sugar melts away into the glaze. Drizzle over the finished pancake.
CHARRED MAPLE CARROTS AND SUMAC YOGURT
I often find myself yearning for the rich flavor, sweet smoke and complexity that only a BBQ can impart. Over time, I have learned that often, the longer you cook a carrot, the better. In fact, the perfect carrot is nearing that of being totally burnt. Unfortunately, this often takes a pretty long time. Lucky for us, this recipe combines seasoning the carrots, tossing them in a hot cast-iron pan and then roasting them for total perfection. The carrots become tender on the inside and infused with spice, while caramelizing on the outside. Enjoy!
Provided by Gabe Kennedy
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F.
- For the spice rub: Combine the coriander, cumin and fennel seeds in a small skillet over medium-high heat and toast until aromatic, about 3 minutes. Let cool. Use a spice grinder or a mortar and pestle to grind the seeds. If using a spice grinder, transfer the ground spices to a small bowl. Mix in the smoked paprika, sweet paprika, celery salt and pepper.
- For the carrots: Drizzle the carrots with 2 tablespoons olive oil, sprinkle with 2 tablespoons of the spice rub and toss to combine.
- Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Sear the carrots on all sides until charred, about 2 minutes per side. Transfer the skillet to the oven and roast until just tender, about 20 minutes. Remove the carrots from the oven, add the maple syrup and gently toss to coat the carrots. Roast until the carrots are just caramelized, about 5 minutes longer.
- For the yogurt: Whisk together the yogurt, sumac, salt, pepper, buttermilk, and lemon juice in a medium bowl until smooth.
- To finish: Spoon a few tablespoons of the sumac yogurt onto a serving platter and spread to make an even layer. Place the carrots over the yogurt and top with the pistachios, a pinch of sumac, mint leaves, dill, lemon zest and the reserved carrot tops. Serve with sumac yogurt on the side.
SUNNY'S APPLE FRITTERS WITH PEANUT BUTTER CARAMEL SAUCE
Provided by Sunny Anderson
Categories dessert
Time 1h10m
Yield 15 to 18 fritters
Number Of Ingredients 15
Steps:
- Mix the wet: In a bowl, stir together the apples, sugars, pumpkin pie spice, allspice and nutmeg. Set aside.
- Mix the dry: In a large bowl, add flour and a pinch of salt.
- Pull it together: Make a well in the center of the bowl of the dry ingredients and whisk in the beer until combined. It should be slightly thicker than pancake batter. Gently fold in the apple mixture and let it rest 10 minutes at room temperature.
- Fry the fritters: In a large pot, bring oil temperature to 360 degrees F, so when adding the fritters, the temperature rests at 350 degrees F. Once the oil is ready, using a small ice cream scoop or large tablespoon, gently drop the dough into the oil in batches. Fry until golden brown on both sides, flipping once, about 4 minutes total. Remove to a paper-towel-lined plate. Serve with Peanut Butter Caramel Sauce.
- Melt the sugar: In a saute pan over medium heat, add the brown sugar and allow it to melt while whisking.
- Melt the butter: Once melted, add the butter and continuously whisk while melting until everything is smooth.
- Add the cream: Turn off the heat and slowly pour in the heavy cream while whisking until smooth. (Don't get hit with the splatter!)
- Add the peanut butter: Add the peanut butter and turn the heat back on to low to help it melt into the caramel sauce while whisking for just under a minute. Remove from the heat, serve warm.
Tips:
- Choose the right carrots: Look for carrots that are firm and have a deep orange color. Avoid carrots that are limp or have blemishes.
- Wash and peel the carrots: Scrub the carrots under cold water to remove any dirt or debris. Then, use a vegetable peeler to remove the skin.
- Cut the carrots into uniform pieces: This will help them cook evenly in the pan. If you are using baby carrots, you can leave them whole.
- Toss the carrots with the maple syrup, lemon juice, olive oil, salt and pepper: This will help them to caramelize and develop a delicious flavor.
- Roast the carrots in a hot oven: This will help to create a crispy exterior and a tender interior.
- Stir the carrots once or twice during roasting: This will help to ensure that they cook evenly.
- Serve the carrots hot: They can be served as a side dish or as a main course.
Conclusion:
Sunny's Easy Maple and Lemon Pan Roasted Carrots are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste preferences. Whether you like them sweet, sour, or somewhere in between, these carrots are sure to please. So next time you are looking for a quick and easy side dish, give this recipe a try.
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