Maple-Glazed Carrots And Pears

Maple-Glazed Carrots and Pears roast beautifully in a cider-honey glaze infused with ginger, garlic, and cinnamon—finished with pomegranate arils and thyme for a vibrant, naturally sweet side.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

1 cup fresh-pressed 100% apple cider

¼ cup clover honey

1 (1-inch) piece gingerroot, peeled and grated (about 1 tablespoon)

3 cloves garlic, grated

½ teaspoon coarse kosher salt

¼ teaspoon ground cinnamon

2 tablespoons olive oil

1 (2-pound) package organic rainbow whole carrots; peeled, trimmed, and halved lengthwise if necessary

2 firm Bartlett pears, halved lengthwise and cored

Pomegranate arils, for garnish

Fresh thyme sprigs, for garnish

Directions

Place oven racks in the upper and lower third of the oven; preheat oven to 425°F. Line 2 large rimmed baking pans with foil; spray foil with nonstick spray and set aside.
In a medium saucepan, whisk together apple cider, honey, gingerroot, garlic, salt, and cinnamon. Bring to a boil over medium heat; reduce heat to low. Cook, uncovered, for 15 to 20 minutes or until reduced by half, whisking occasionally. Remove from heat; whisk in olive oil.
Place carrots and pears in a single layer in prepared baking pans. Brush with cider mixture. Roast for 50 to 55 minutes or until carrots are tender and slightly charred, occasionally turning and brushing carrots and pears with glaze; switch baking pans on oven racks halfway through.
To serve, transfer carrots and pears to serving platter. Cool slightly. Garnish with pomegranate arils and fresh thyme, if desired.