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.
Ingredients
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2 lbs carrots, peeled and cut into sticks
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2 tbsp olive oil
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1 tsp salt
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1/2 tsp black pepper
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1 cup apple cider
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1/2 cup dried plums (prunes), chopped
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2 tbsp brown sugar
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1 tbsp fresh thyme leaves (optional, for garnish)
Instructions
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Preheat Oven:
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Preheat oven to 400°F (200°C).
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Prepare the Carrots:
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Toss peeled, cut carrots with olive oil, salt, and pepper in a large bowl.
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Spread in a single layer on a parchment-lined baking sheet.
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Roast the Carrots:
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Roast for 20 minutes.
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Add Apple Cider and Plums:
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Remove carrots from oven.
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Pour apple cider over the carrots, sprinkle with brown sugar, and add chopped plums. Toss to coat evenly.
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Finish Roasting:
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Return to oven and roast for another 20–25 minutes, or until carrots are tender and the glaze is slightly sticky.
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Serve:
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Garnish with fresh thyme if using. Serve hot.
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Notes
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Use baby carrots for a quicker prep time.
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For extra depth, add a splash of balsamic vinegar with the cider.
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Perfect as a Thanksgiving side dish or paired with roast chicken or pork.
