Glazed Carrots Recipe (With Video)

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Hello and welcome to Freshly Served, the healthy vegan cooking show. I’m Heather and tonight we are going to make some maple Dijon glazed carrots and parsnips.

This is something that I love to make as part of appetizers night. Phil and I sometimes like we were having a celebration to just do a whole dinner of appetizers but it is also be a nice side for other dish or whatever you like.

So for those of you who have not seen parsnips before they look like a white carrot, they usually have a very fat end as suppose to carrots which are usually fairly uniform just getting skinnier at the tip.

So you wanna have the same amount of parsnips as carrots. It doesn’t really matter how much you’re doing but anyway with carrots I don’t peel them, I just trim off either end and give them a good scrub with a potato scrubber brush.

The nutrients are held in the skin primarily so you want to take off a little skin as possible with carrots the skin is nice and thin, with parsnips it’s a little bit tougher on the outside so I usually, actually peel them but if you use a peeler it will take off very little of the skin.

Ok! So peel them and then we’re gonna cut them into sticks, as small as you like. The smaller would be more fine, obviously! Thicker sticks will be a little bit, a little bit crunchier and that’s fun too.

Alright! Vegetables are chopped and I always like to multitask when I steamed so wrap them in just boiling water and putting my steamer over top and boiling some potatoes for something else that I’m doing tonight.

In water and then I’m gonna put my bamboo steamer over top of the pot so whenever your steaming vegetables you need to add just a touch of salt to them to help them cook.

Now you can avoid this if you’re on a sodium free diet but just keep in mind that the vegetables will not cook as quickly so they’re gonna have to be steaming for a lot longer if you’re not using salt.

And I’ve just used a very tiny amount on this big pile of vegetables and at this point you can mix the carrots and the parsnip together when you steam you don’t have to worry to keep them separate.

My potatoes are really going here so put these into your steamer, calm! Calm down! If something is boiling by the way and you blow on it, it will bring the bubbles right down, the froth if you will.

Alright! So last one parsnip, there you go! Steamer full of vegetables, that is a beautiful sight, right there. I’m going to put the top on. Put this over my potatoes and they need about 15 minutes to soften up a little bit.

So while those are going, what you can do is turn your oven 350F or somewhere there about and we’re gonna toast some mustard seeds. Now these guys don’t take very long to toast and put about a tablespoon into a baking dish so they don’t need to go in right away.

And depending how on long your oven takes to heat, you can leave it off for a little while, mine takes a little while to heat up so it’s about 5 minutes and I’ll put the mustard seeds in for a couple of minutes.

And then take it out and get things ready to go so that they can go back into the oven so you don’t want to turn the oven too early like while your chopping up your vegetable is too early and then your oven gonna be on until you put those vegetables back in.

Now while we’re waiting we can also make the glazed and this is gonna be really simple one, like I said it’s maple Dijon. Get about a teaspoon of Dijon mustard and when you’re buying mustard like anything else look at the ingredients and see what’s in there because you don’t want a lot of crap when you’re making this really good food from scratch and then you throw some crappy mustard on top, that’s not really that great.

So this mustard has organic apple cider vinegar, organic mustard seed, some salt and some spices. Pretty good, right?

And per teaspoon it has 65 milligrams of sodium which isn’t a whole lot and what that mean is I don’t have to use any salt in this dressing. Normally I would put just a pinch of salt to bring the flavors together but because there’s salt in the mustard I’m gonna leave that out.

Now what I’m gonna add next is olive oil, extra virgin means that it’s the first press of the olive which means that they don’t have to use much heat, they don’t have to use chemicals. It’s an easy press; it’s also the most nutritious press because it’s the first time the olives are getting press into oil.

So always extra virgin and some maple syrup and for those of you who are wondering yes I am from Canada so I have some beautiful Canadian maple syrup. Canada number three which is the dark amber maple syrup. Hmm. So good!

I love it more than the light maple syrup and this has more flavor and for sure not using the table syrup, those are like the maple flavored syrup, don’t use those. It’s gotta be the pure stuff, those other maple syrups have a lot of refined ingredients. They usually made from corn syrup and those aren’t very good for you so don’t use those.

See how our vegetables are doing. They are staring to sweat which is a good thing. Think of it like a sauna. A good dressing that’s made properly gets nice and thick like this and like I said this is a glazed that we’re gonna put over our carrots and parsnips and so what’s gonna happen is its gonna thicker even more in the oven and what makes a glazed is a little bit of sweetener so that’s why we’re using the maple syrup coz that what makes it have that beautiful glazing action.

Ok with the mustard seeds you wanna wait until you can smell them but once you’ve been able to smell them, they’re gonna burn pretty quickly after that so timing is critical.

Then what you’ll do is take your vegetables which should be nicely softened but not necessarily fully cooked coz they are gonna go into the oven. Get them all out, give the glazed a little last stir and then pour it right over the vegetables and get it nicely mix in there.

So there they are ready to go into the oven, more glazed is better because then you can drizzle it up whatever else your eating. These mustard seeds are getting mix nicely as well now they’re not necessary, if you’re not a huge fan of mustard or you can’t find the whole seeds just leave them out. The glazed on its own is nice as well.

So pop this up into the oven, the glazed needs about 5 minutes to thicken a little bit and to soften the flavor because it’s gonna be pretty strong raw so you do need to bake this sauce.

So pop this up to the oven five minutes maybe more if you like. So there they are, maybe hard to tell on the video but the sauce has actually glazed around the vegetables meaning that it’s gotten kind of sticky and thicker and just plain yummy.

Like I said excellent as part of an appetizer night or some side for another dish you can find the recipe for the maple Dijon glazed vegetable at HealthyVeganRecipes.net. I’m Heather and this is Freshly Served.