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Close up of roasted carrot sticks with maple syrup glaze and fresh herbs resting on parchment paper.

Maple Soy Glazed Roasted Carrots

Roasted carrots with a sweet and savory glaze.
Michigan Harvest to Table™
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Sides
Cuisine American
Servings 8 Servings

Ingredients
  

  • 2 pounds carrots (about 8-12)
  • 3 tablespoons olive oil, divided
  • 2 tablespoons maple syrup
  • 2 tablespoons low-sodium soy sauce
  • ¼ teaspoon red pepper flakes, optional

Instructions
 

  • Preheat oven to 400 F.
  • Peel, trim ends, and cut carrots into equal-sized pieces about 2 inches long.
  • Place carrots on a 9-by-13-inch baking sheet, leaving a little space between carrots. Drizzle with 2 tablespoons olive oil and mix to coat.
  • Sprinkle with red pepper flakes, if using.
  • Place carrots in oven and roast for 15 minutes.
  • While roasting, whisk together the maple syrup, soy sauce, and remaining olive oil in a small bowl.
  • Remove carrots from oven and drizzle with the maple syrup mixture. Turn carrots gently to coat.
  • Return carrots to oven. Roast 10-15 minutes longer, or until carrots are tender. Carrots are done when a fork can be inserted easily.
  • Serve immediately or cover and refrigerate for up to two days.

Notes

Change it Up
  • Replace the soy sauce with balsamic vinegar.
  • Sprinkle with 2 tablespoons fresh thyme or sprigs of fresh thyme before roasting.
  • Skip the maple syrup mixture in Step 7. Halfway through cooking, toss the carrots with ⅓ cup grated Parmesan cheese and 2 teaspoons minced garlic instead.

Nutrition

Serving: 0.5 cupCalories: 107calCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 241mg
Keyword 5 Ingredients or Less, Comfort Food, Fall, Potluck, Vegan, Vegetarian
Overhead shot of grilled salmon fillet on a bed of roasted vegetables, including zucchini, red peppers and squash. Salmon is garnished with lemon.

Honey Garlic Salmon with Grilled Pineapple, Zucchini, and Squash

Grilled salmon with a sweet honey garlic glaze, served with fresh grilled pineapple, zucchini, and squash.
By Talicia Campbell
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine American
Servings 2 Servings

Equipment

  • Indoor or outdoor grill

Ingredients
  

  • One 6-ounce salmon filet
  • 1 teaspoon garlic, minced
  • Kosher salt and black pepper, to taste
  • ½ teaspoon fresh lemon juice
  • 2 slices lemon
  • 1 tablespoon honey*
  • 1 sprig fresh rosemary or 1 teaspoon dried rosemary
  • 2 tablespoons coconut butter, or substitute with dairy butter or vegetable oil
  • 2 slices fresh pineapple
  • ½ cup red peppers, quartered
  • 1 cup zucchini, sliced
  • 1 cup yellow squash, sliced
  • ½ tablespoon olive oil or vegetable oil

Instructions
 

  • In a large skillet, melt and brown the coconut butter. Add garlic, honey, lemon juice, and rosemary leaves. Stir
  • Season salmon with salt and pepper. Add the salmon to the pan. Using a spoon, continuously baste (or cover) the salmon with the pan sauce as the salmon cooks, about 10 minutes. Remove from heat to prevent overcooking.
  • Preheat grill to medium-high. Brush peppers, squash, and zucchini with olive oil and grill for 4 minutes per side. Add pineapple and grill for 2-5 minutes more. Remove from grill.
  • Garnish salmon with lemon. Serve with grilled pineapple and vegetables.

Notes

*Avoid giving honey to children under 1 year of age.
Recipe submitted by Chef Telly (Talicia Campbell) for Savor the Flavor of Flint, a community-based partnership with Michigan Department of Health and Human Services to promote delicious, healthy eating and highlight recipes from local chefs and home cooks in the city of Flint.

Nutrition

Serving: 3 ounces of salmon, 1.5 cups vegetablesCalories: 470calCarbohydrates: 28gProtein: 26gFat: 30gSodium: 360mgFiber: 4g
Keyword 30 minutes or Less, BBQ, Dinner, Easy, Lunch, Summer, Weeknight Meals
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