Serve warm as a side or chilled on a cheese plate or salad, Maple-Roasted Cardamom-Spiced Carrots and Apples are slightly sweet, with just a hint of warm spices and herbs. Double the recipe to feed a small crowd. Vegan + GF
Y’all, I’m in full Thanksgiving/Holiday mode! OMG. Already!?
It’s only five weeks until the start of holiday season, and although I’m not hosting, I still love all the holiday food this time of year brings. I’ve been preparing like mad so I can share fabulous recipes with y’all but am in need of a kitchen housekeeper. I’m cleaning more than I’m cooking! aaaack!
Get ready for holiday food from now until December 25! Any special requests? Tell me now!
I’ve been contemplating carrot tops for quite some time. Not really wanting to waste them, but I hadn’t been thinking about a way to use them. I hate food waste.
Through the summer and early fall, our CSA farm takes vegetable scraps for composting. They have chickens and turkeys that love discarded veggies, and there’s a system in place for handling compost. But we’re nearing the end of our CSA and I’ve got to do something with carrot tops other than throwing them out.
I understand they’re good for us too, not toxic, as I once thought. So, I started putting them in smoothies. I didn’t get any scrunchy-nose looks from Rob either. Carrot tops are definitely not regular (his word) in our morning smoothies.
The Kitchn has accompanying resources about carrot greens.
Last week at the farm, I picked up a big bunch of carrots. I’d never seen such a beautiful bouquet in my life. They were the ideal size for roasting with minimal cutting or slicing. My inner lazy girl was speaking.
Apples and carrots are fabulous together. I sprinkled on cardamom, cinnamon and ginger to spice things up with finely chopped walnuts, a squeeze of lemon, and fresh herbs.
For the nuts and herbs, use what you have on hand. I used walnuts here, but pecans would be a delight too. My herb pots are still growing thyme and rosemary, so I tossed in a few teaspoonsful, chopped fine. Sage and/or parsley would be a delicious alternative.
For an easy holiday side that packs in a little sweet, crunch, and spice, carrots and apples are a delightful combination. Double the recipe to feed a small crowd.
Have you started preparing for the holidays? Are you hosting? What do you do with your carrot tops? Any tips?
Maple-Roasted Cardamom-Spiced Carrots and Apples
- 1/4 C Walnuts 25g
- 14 oz Carrots cut to similar thickness*, 400g
- 1 lb Apples your favorite variety, cut into thick wedges, 460g
- 1 1/2 Tbs Olive Oil
- 1 1/2 tsp Maple Syrup
- 1/4 tsp Cardamom ground
- 1/4 tsp Ginger ground
- 1/4 tsp Cinnamon ground
- 2 tsp Fresh Mixed Herbs finely chopped, like thyme and rosemary, or sage and parsley
- Sea Salt to taste
- 1/4 Lemon juiced
- Preheat oven to 425F (220C) and place rack in upper third of oven. Line two sheet pans with parchment paper.
- Place walnuts in a pan and toast while the oven is preheating for about 15 minutes or until toasty and fragrant. Set aside to cool, then chop fine.
- Toss carrots and apples with olive oil and maple syrup. Sprinkle with spices. Toss again to evenly distribute the spices. Spread the carrots and apples in an even layer, on each prepared sheet pan making sure not to crowd the carrots and apples. Roast for 20 minutes, gently flip the carrots and apples 1/2 way through roasting.Test to see if the carrots and apples need more time by checking for fork tenderness. I prefer tender crisp carrots. If more time is needed, give them another five or more minutes. Thicker carrots will need more time. Right out of the oven, sprinkle with lemon juice, toss with fresh herbs and season with sea salt.
- Serve immediately or chill and serve on a salad, as a snack or cheese plate.