Apple Cider Roasted Carrots with Plums

Apple Cider Roasted Carrots with Plums is a sweet and savory side dish that adds a vibrant, flavorful touch to any meal. Tender carrots are roasted and then glazed with apple cider, brown sugar, and dried plums, creating a glossy, caramelized finish. This dish is perfect for autumn dinners, holiday feasts, or anytime you want to elevate your vegetable sides with seasonal flair.

Why You’ll Love This Recipe

This dish transforms humble carrots into something special with the help of a simple apple cider glaze and naturally sweet plums. The combination of roasting and glazing enhances the carrots’ natural sugars, resulting in a rich depth of flavor and irresistible texture. It’s easy to prepare, eye-catching on the plate, and versatile enough to complement a variety of main courses. Plus, it’s vegetarian, gluten-free, and can easily be made vegan.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Carrots, peeled and cut into sticks

• Olive oil

• Salt

• Black pepper

• Apple cider

• Dried plums (prunes), chopped

• Brown sugar

• Fresh thyme leaves (optional, for garnish)

Directions

1. Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare the Carrots:
In a large bowl, toss the peeled and cut carrots with olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.

3. Roast the Carrots (First Round):
Place the carrots in the oven and roast for 20 minutes, allowing them to begin caramelizing.

4. Add Apple Cider and Plums:
After 20 minutes, remove the carrots from the oven. Pour apple cider over them, then sprinkle with brown sugar and chopped dried plums. Toss everything to evenly coat the carrots with the glaze mixture.

5. Finish Roasting:
Return the carrots to the oven and roast for an additional 20–25 minutes, or until they are tender and the apple cider has reduced into a sticky, sweet glaze.

6. Serve:
Transfer to a serving dish, garnish with fresh thyme leaves if using, and serve warm.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Approximate Calories per Serving: 170 kcal

Variations

• Add nuts: Top with toasted walnuts or pecans for added crunch.

• Spice it up: Add a pinch of ground cinnamon or nutmeg to the glaze for a warmer flavor profile.

• Citrus twist: Add a splash of orange juice or zest for a bright citrus accent.

• Vegan version: This recipe is naturally vegan when using plant-based ingredients.

• Savory note: Add a few sprigs of rosemary or sage during roasting for a more herbaceous flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the carrots in a baking dish and warm in a 350°F oven for 10–15 minutes or microwave in short intervals until heated through.

Avoid freezing, as the glaze and texture of the carrots may not hold up well after thawing.

FAQs

Can I use baby carrots instead of sliced carrots?

Yes, baby carrots can be used, though roasting time may need slight adjustment depending on their size.

What type of apple cider should I use?

Use fresh or unfiltered apple cider for the richest flavor. Avoid apple cider vinegar, which is too acidic for this dish.

Can I make this recipe ahead of time?

Yes, you can roast and glaze the carrots a few hours in advance. Reheat before serving for best texture.

Are prunes the same as dried plums?

Yes, prunes are simply dried plums. They add natural sweetness and pair well with the cider glaze.

How do I prevent the glaze from burning?

Keep an eye on the oven during the second roasting phase, and ensure the liquid hasn’t fully evaporated before the carrots are done. Add a splash more cider if needed.

Can I use honey or maple syrup instead of brown sugar?

Yes, either honey or maple syrup can be used as a substitute to sweeten and glaze the carrots.

What dishes pair well with these roasted carrots?

They pair wonderfully with roasted meats, poultry, or vegetarian mains like lentil loaf or mushroom risotto.

Can I skip the thyme garnish?

Yes, the thyme is optional, but it adds a lovely herbal contrast to the sweetness of the dish.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free. Just confirm your apple cider has no added gluten-containing ingredients.

Can I double the recipe for a larger group?

Absolutely. Use two baking sheets to avoid overcrowding and ensure even roasting.

Conclusion

Apple Cider Roasted Carrots with Plums is a flavorful and festive side that brings out the best of seasonal ingredients. With the natural sweetness of carrots enhanced by apple cider and rich, tender dried plums, this dish is as comforting as it is elegant. Whether served at a holiday table or a weeknight dinner, it’s sure to become a favorite fall side dish.

Apple Cider Roasted Carrots with Plums

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: -6 servings
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

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Description

These Apple Cider Roasted Carrots with Plums are a festive and flavorful side dish featuring tender roasted carrots, a sweet apple cider glaze, and rich dried plums. A beautiful addition to any fall feast or holiday table.

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Ingredients

• 2 lbs carrots, peeled and cut into sticks

• 2 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1 cup apple cider

• 1/2 cup dried plums (prunes), chopped

• 2 tbsp brown sugar

• 1 tbsp fresh thyme leaves (optional, for garnish)

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Instructions

• Preheat Oven:

  • Preheat oven to 400°F (200°C).

• Prepare the Carrots:

  • Toss peeled, cut carrots with olive oil, salt, and pepper in a large bowl.

  • Spread in a single layer on a parchment-lined baking sheet.

• Roast the Carrots:

  • Roast for 20 minutes.

• Add Apple Cider and Plums:

  • Remove carrots from oven.

  • Pour apple cider over the carrots, sprinkle with brown sugar, and add chopped plums. Toss to coat evenly.

• Finish Roasting:

  • Return to oven and roast for another 20–25 minutes, or until carrots are tender and the glaze is slightly sticky.

• Serve:

  • Garnish with fresh thyme if using. Serve hot.

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Notes

• Use baby carrots for a quicker prep time.

• For extra depth, add a splash of balsamic vinegar with the cider.

• Perfect as a Thanksgiving side dish or paired with roast chicken or pork.