Скачать или смотреть EASY THANKSGIVING SIDE! Maple Dijon Roasted Carrots 🥕 Chef Skyler Bouchard

Ingredients:
2 lb carrots, washed, scrubbed and sliced on a bias (you can also peel them)
4 cloves garlic, sliced
1 large or 2 small shallots, thinly sliced
5-6 sprigs fresh thyme
2 tablespoons avocado or olive oil
Salt and pepper to taste

For the Maple Dijon Glaze:
3 tablespoons Dijon mustard
2 tablespoons maple syrup
1 tablespoon white wine vinegar

For the Garlic & Chive Boursin:
1 pack (about 5.2 ounces or 150g) Garlic & Chive Boursin
Fresh thyme leaves for garnish


1. Preheat your oven to 400°F (200°C).
2. On a sheet pan or in a baking dish, combine the sliced carrots, sliced garlic, sliced shallots, and thyme sprigs. Drizzle with oil and season with salt and pepper. Toss until the carrots are evenly coated. Spread out in a single layer.
3. Roast in the preheated oven for 25-30 minutes or until the carrots are tender and slightly caramelized, stirring halfway through for even cooking. If you notice any garlic pieces turning golden brown, you can remove them or reduce the heat to 375 for the end of the cooking process so it doesn’t burn.
4. While the carrots are roasting, whisk together the Dijon mustard, maple syrup, and white wine vinegar in a small bowl. Taste to ensure you like the levels of sweetness. Set aside.
5. Remove the carrots from he oven and let them cool for 5-10 min. Add the maple dijon glaze right to the sheet pan and toss with the carrots. Place the garlic & chive boursin in a microwave safe bowl and heat for 30 seconds, or until softened.
6. Spread the softened cheese on a serving plate. Arrange the roasted carrots on top of the Boursin. Drizzle any extra sauce on top of the carrots. Finish by sprinkling fresh thyme leaves and black pepper on top. Serve immediately !

TO MAKE AHEAD: Roast the carrots and simply reheat in the oven at 350 for 5-10 min before serving. Then, toss in the sauce and plate with the microwaved cheese right before serving.